食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 297 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037022

分析与检测

浓香型白酒酒醅发酵过程中30种有机酸空间与时间的分布规律

  • 余松柏 ,
  • 赵兴蓉 ,
  • 邵燕 ,
  • 吴奇霄 ,
  • 贾俊杰 ,
  • 黄张君 ,
  • 王松涛 ,
  • 沈才洪
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  • 1(泸州品创科技有限公司,四川 泸州,646000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
    3(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者：硕士,工程师(黄张君高级工程师为通信作者,E-mail:huangzj0331@163.com)

收稿日期: 2023-08-10

  修回日期: 2023-11-02

  网络出版日期: 2024-08-02

基金资助

中国博士后科学基金资助项目(2022M721448)

收起

Spatial and time distribution of 30 organic acids during fermentation in fermented grains of nongxiangxing Baijiu

  • YU Songbai ,
  • ZHAO Xingrong ,
  • SHAO Yan ,
  • WU Qixiao ,
  • JIA Junjie ,
  • HUANG Zhangjun ,
  • WANG Songtao ,
  • SHEN Caihong
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  • 1(Luzhou Pinchuang Technology Co.Ltd.Luzhou 646000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2023-08-10

  Revised date: 2023-11-02

  Online published: 2024-08-02

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摘要

采用HPLC及液相色谱-质谱联用法(liquid chromatography-tandem-mass spectrometry, LC-MS/MS)对浓香型白酒酒醅中30种有机酸进行测定,并结合多元统计分析酒醅发酵过程中有机酸空间与时间的分布规律。结果表明,30种有机酸在检测范围内线性关系良好(R2≥0.998),加标回收率为82.29%～113.20%,HPLC分析定量限为0.500～5.050 mg/L,LC-MS/MS分析定量限为0.005～1.380 mg/L。下层酒醅中有机酸的总含量最高,乳酸、乙酸是含量最高的2种有机酸,酒醅中含量较高的高级脂肪酸亚油酸、油酸含量分别为306.06~814.66、150.31~440.52 μg/g;正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)模型可以对不同酒醅的空间位置分布辨识;变量投影重要性(variable importance in projection,VIP)分析筛选出关键差异物质为乳酸、乙酸、丁二酸、丁酸、亚油酸。长发酵期酒醅中有机酸的总含量高于短发酵期,己酸的增加比最高;主成分分析(principal component analysis, PCA)可区分不同发酵期的酒醅和解析影响其分布的特征有机酸。对酒醅中多种有机酸的准确定量分析和分布规律研究可为酿酒生产工艺控制提供参考。

关键词： 浓香型白酒; 酒醅; 有机酸; 液相色谱-质谱联用法; 多元统计分析

本文引用格式

余松柏 , 赵兴蓉 , 邵燕 , 吴奇霄 , 贾俊杰 , 黄张君 , 王松涛 , 沈才洪 . 浓香型白酒酒醅发酵过程中30种有机酸空间与时间的分布规律[J]. 食品与发酵工业, 2024 , 50(14) : 297 -304 . DOI: 10.13995/j.cnki.11-1802/ts.037022

Abstract

Thirty organic acids in fermented grains of nongxiangxing Baijiu were determined by HPLC and LC-MS/MS, and the spatial and time distribution of organic acids in fermented grains during fermentation were analyzed with multivariate statistics.The results showed that the linear relationships of 30 organic acids were good within the detection ranges (R2≥0.998), the recovery rates were 82.29%-113.20%, the limits of quantitation for HPLC analysis were 0.500-5.050 mg/L, and the limits of quantitation for LC-MS/MS analysis were 0.005-1.380 mg/L.The total content of organic acids in the lower layer of fermented grains was the highest, lactic acid and acetic acid were the two organic acids with the highest content, and the contents of higher fatty acids of linoleic acid and oleic acid with higher contents in fermented grains were 306.06-814.66 μg/g and 150.31-440.52 μg/g, respectively.The OPLS-DA model could identify the spatial distribution of different fermented grains, and VIP analysis screened out the key differential substances which were lactic acid, acetic acid, succinic acid, butyric acid, and linoleic acid.The total content of organic acids in fermented grains with a long fermentation was higher than that with a short fermentation, and hexanoic acid had the highest increase ratio.The PCA analysis could distinguish fermented grains at different fermentation stages and analyze the characteristic organic acids that affected their distribution.The accurate quantitative analysis and distribution study of organic acids in fermented grains would provide a reference for the process control of brewing.

Key words： nongxiangxing Baijiu; fermented grains; organic acids; liquid chromatography-tandem-mass spectrometry (LC-MS/MS); multivariate statistical analysis

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