食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 8 - 14

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035560

研究报告

酱香型白酒酿造过程中挥发性硫醇类化合物的含量分布

  • 向丹华 ,
  • 李沛祺 ,
  • 王佳宝 ,
  • 陈双 ,
  • 徐岩
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  • (江南大学 生物工程学院,酿造微生物与应用酶学研究室,江苏 无锡,214122)
第一作者:硕士研究生(徐岩教授为通信作者,E-mail:yxu@jiangnan.edu.cn)

收稿日期: 2023-03-21

  修回日期: 2023-04-03

  网络出版日期: 2024-02-27

基金资助

国家重点研发计划(2022YFD2101201)

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Research on the content and distribution of volatile thiol compounds in sauce-aroma Baijiu production

  • XIANG Danhua ,
  • LI Peiqi ,
  • WANG Jiabao ,
  • CHEN Shuang ,
  • XU Yan
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  • (Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2023-03-21

  Revised date: 2023-04-03

  Online published: 2024-02-27

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摘要

挥发性硫醇类化合物是对酱香型白酒风味品质具有重要影响的一类“量微香大”风味组分,解析酱香型白酒酿造过程中挥发性硫醇类化合物的含量分布规律,对于酱香型白酒风味品质的科学控制具有重要意义。该研究采用4,4′-联吡啶二硫醚(4,4′-dithiodipyridine,DTDP)衍生化结合固相萃取(solid phase extraction,SPE)前处理,通过超高效液相色谱串联质谱(ultra-performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)技术,建立了酱香型白酒中9种代表性挥发性硫醇类化合物的检测方法,并对酱香型白酒酿造不同轮次(1~7轮次基酒)以及单一轮次不同时间(60 min内)蒸馏出的馏分酒中的挥发性硫醇类化合物的含量变化规律进行了解析。研究结果表明,3组不同轮次酱香型白酒中香气阈值极低的2-甲基-3-呋喃硫醇(含量范围:0.65~17.31 μg/L)、糠硫醇(含量范围:16.96~26.09 μg/L)等重要挥发性硫醇类化合物,随着酿造轮次的升高,其含量整体呈现一定上升的趋势。3层(上层、中层和下层)发酵酒醅蒸馏出来的馏分酒中挥发性硫醇的含量绝大部分呈现出先上升后下降的变化规律,部分硫醇含量变化稳定,蒸馏过程中的热反应促进了挥发性硫醇类化合物的生成。

关键词： 挥发性硫醇类化合物; 衍生化; UPLC-MS/MS; 酱香型白酒; SPE; 定量

本文引用格式

向丹华 , 李沛祺 , 王佳宝 , 陈双 , 徐岩 . 酱香型白酒酿造过程中挥发性硫醇类化合物的含量分布[J]. 食品与发酵工业, 2024 , 50(2) : 8 -14 . DOI: 10.13995/j.cnki.11-1802/ts.035560

Abstract

Volatile thiol compounds are a kind of flavor compound existed in low level with extremely low threshold and have an important impact on the flavor quality in sauce-aroma Baijiu. It is of great significance for scientific control of the flavor quality of sauce-aroma Baijiu to analyze the distribution of volatile thiol compounds in the Baijiu brewing process. In this study, a method was established to detect nine representative volatile thiol compounds by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and 4,4′-dithiodipyridine (DTDP) derivatization combined with solid phase extraction (SPE) pretreatment. The content of volatile thiol compounds in different rounds of liquor (1-7 rounds of Baijiu) and distilled liquor distilled at different time (within 60 min) in a single round were analyzed. The results showed that the content of 2-methyl-3-furanethiol (content range: 0.65-17.31 μg/L) and 2-furfurylthiol (content range: 16.96-26.09 μg/L) and other important volatile thiol compounds with extremely low threshold gradually increased with the number of rounds in three groups of sauce-aroma Baijiu. Most thiols showed the change law of first rising and then decreasing content in distilled liquor distilled from three fermented grains (the upper, middle, and bottom layers), and a part of thiols changed steadily. The thermal reaction in the distillation process promoted the production of these volatile thiol compounds.

Key words： volatile thiol compounds; derivatization; UPLC-MS/MS; sauce-aroma Baijiu; SPE; quantification

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