食品与发酵工业 >

2024 , Vol. 50 >Issue 3: 110 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037469

研究报告

酱香型和清香型白酒糟多酚类物质解析及对短链脂肪酸调节作用研究

  • 钟江 ,
  • 黄永光 ,
  • 周蝶 ,
  • 陆丽娟 ,
  • 朱家合 ,
  • 左乾程 ,
  • 程玉鑫 ,
  • 胡鹏刚
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  • 1(贵州大学 酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
    2(贵州岩博酒业有限公司,贵州 盘州,553523)
    3(贵州省酣客君丰酒业有限公司,贵州 仁怀,564500)
    4(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
第一作者:硕士研究生(程玉鑫副教授和胡鹏刚教授为共同通信作者,E-mail:yxcheng3@gzu.edu.cn;Pghu649913@sina.com)

收稿日期: 2023-09-25

  修回日期: 2023-10-23

  网络出版日期: 2024-03-15

基金资助

国家自然科学基金项目(32260560,32301997);贵州省科技项目(ZK[2022]047);贵州省科技支撑项目([2023]343);贵州省信息产业厅项目([2020]198);贵州大学自然科学专项科研基金项目(X2021327);中央引导地方科技发展专项(黔科中引地[2019]4019);校企联合项目(K22-0115-014);黔人领发〔2020〕8号

收起

Analysis of polyphenols in sauce-flavor and light-flavor Baijiu distiller's grain and their effects on the regulation of short-chain fatty acids

  • ZHONG Jiang ,
  • HUANG Yongguang ,
  • ZHOU Die ,
  • LU Lijuan ,
  • ZHU Jiahe ,
  • ZUO Qiancheng ,
  • CHENG Yuxin ,
  • HU Penggang
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  • 1(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Yanbo Wine Industry Co.Ltd., Panzhou 553523, China)
    3(Guizhou Hankejunfeng Liquor Industry Co. Ltd., Renhuai 564500, China)
    4(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2023-09-25

  Revised date: 2023-10-23

  Online published: 2024-03-15

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摘要

该研究使用酱香型和清香型白酒糟作为原料,提取游离酚和结合酚,并测定其多酚含量。通过高效液相色谱-四级杆飞行时间串联质谱仪联用技术,对游离酚和结合酚的组成进行了鉴定。同时,还测定了多酚化合物的抗氧化活性。此外,通过体外模拟胃肠道消化模型,研究了酱香型和清香型白酒糟中游离酚和结合酚对短链脂肪酸的调节作用。结果显示,酱香型白酒糟的游离酚含量为5.67 mg/g,结合酚含量为3.03 mg/g;清香型白酒糟的游离酚含量为5.27 mg/g,结合酚含量为1.87 mg/g。2种类型的白酒糟中多酚化合物存在差异。在酱香型白酒糟中,杨梅素(377.72 μg/g)和阿魏酸(2 206.35 μg/g)分别是游离酚和结合酚中含量最高的多酚化合物;而在清香型白酒糟中,对香豆酸(2 331.17 μg/g)和原儿茶素(552.18 μg/g)分别是游离酚和结合酚中含量最高的多酚化合物。酱香型白酒糟多酚具有更高的抗氧化活性,且抗氧化活性与表儿茶素、丁香酸、紫杉叶素、原儿茶酸、咖啡酸、杨梅素、槲皮素和橙皮素呈显著正相关关系。此外,2种类型的白酒糟多酚促进了短链脂肪酸的产生。在模拟发酵24 h时,清香型白酒糟的游离酚和酱香型白酒糟的结合酚分别对丁酸和戊酸的促进效果最好;而在模拟发酵48 h时,酱香型白酒糟和清香型白酒糟的游离酚分别对乙酸和丙酸的促进效果最好。

关键词： 酒糟; 多酚; 抗氧化; 短链脂肪酸

本文引用格式

钟江 , 黄永光 , 周蝶 , 陆丽娟 , 朱家合 , 左乾程 , 程玉鑫 , 胡鹏刚 . 酱香型和清香型白酒糟多酚类物质解析及对短链脂肪酸调节作用研究[J]. 食品与发酵工业, 2024 , 50(3) : 110 -118 . DOI: 10.13995/j.cnki.11-1802/ts.037469

Abstract

This study used sauce-flavor and light-flavor Baijiu distiller's grain as raw materials to extract free phenols and bound phenols, determined their polyphenol content, and identified the composition of free phenols and bound phenols using high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The antioxidant activity of polyphenolic compounds was determined, and the regulatory effects of free phenols and bound phenols from sauce-flavor and light-flavor Baijiu distiller's grain on short-chain fatty acids were investigated through an in vitro simulated gastrointestinal digestion model. The results showed that the free phenol content in sauce-flavor Baijiu distiller's grain was 5.67 mg/g, and the bound phenol content was 3.03 mg/g. The free phenol content in light-flavor Baijiu distiller's grain was 5.27 mg/g, and the bound phenol content was 1.87 mg/g. There were differences in polyphenolic compounds between these two types of Baijiu distiller's grain. In sauce-flavor Baijiu distiller's grain, myricetin (377.72 μg/g) and ferulic acid (2 206.35 μg/g) were the polyphenolic compounds with the highest content of free phenols and bound phenols, respectively; while in light-flavor Baijiu distiller's grain, p-coumaric acid (2 331.17 μg/g) and protocatechuic acid (552.18 μg/g) were the polyphenolic compounds with the highest content of free phenols and bound phenols, respectively. The polyphenols in sauce-flavor Baijiu distiller's grain had higher antioxidant activity than light-flavor Baijiu distiller's grain, which was significantly positively correlated with epicatechin, syringate, taxifolin, protocatechuic acid, caffeic acid, myricetin, quercetin, and hesperidin. Additionally, both types of Baijiu distiller's grain promote the production of short-chain fatty acids. At 24 h of simulated fermentation, the free phenols in light-flavor Baijiu distiller's grain and the bound phenols in sauce-flavor Baijiu distiller's grain have the best promotion effect on butyric acid and valeric acid; while at 48 h of simulated fermentation, the free phenols in sauce-flavor Baijiu distiller's grain and light-flavor Baijiu distiller's grain had the best promotion effect on acetic acid and propionic acid.

Key words： distiller's grain; polyphenols; antioxidant; short-chain fatty acids

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