食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 112 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039356

研究报告

酱香型白酒酿造过程中的萜烯类化合物及溯源分析

  • 赵晴 ,
  • 王明月 ,
  • 唐平 ,
  • 王炼清 ,
  • 卢君 ,
  • 陈叶福 ,
  • 郭学武
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  • 1(天津科技大学 生物工程学院,天津,300457)
    2(贵州国台酒业集团股份有限公司,贵州 仁怀,564500)
第一作者:硕士研究生(郭学武教授和卢君高级工程师为共同通信作者,E-mail:guoxuewu@tust.edu.cn;lujun951@tasly.com)

收稿日期: 2024-03-26

  修回日期: 2024-05-15

  网络出版日期: 2025-03-10

基金资助

国家自然科学基金项目(32372309);黔科合平台人才(CXTD[2023]029);贵州省工信厅发展专项资金科技创新项目(202209)

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Terpenoids in brewing process of Jiangxinagxing Baijiu and traceability analysis

  • ZHAO Qing ,
  • WANG Mingyue ,
  • TANG Ping ,
  • WANG Lianqing ,
  • LU Jun ,
  • CHEN Yefu ,
  • GUO Xuewu
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  • 1(College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Guizhou Guotai Liquor Co.Ltd. Renhuai, 564500, China)

Received date: 2024-03-26

  Revised date: 2024-05-15

  Online published: 2025-03-10

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摘要

白酒中的萜烯具有呈香和呈味作用,是白酒中一类非常重要的功能化合物。该文采用顶空固相微萃取结合气相色谱-质谱联用技术对酱香型白酒的原料、大曲、糟醅、基酒、成品酒中的萜烯类化合物进行检测,并进行溯源分析。结果显示在所有样品中共检测到了59种萜烯类化合物,原料45种,大曲56种,糟醅44种,基酒41种,成品酒34种。经分析比对,成品酒中的34种萜烯类化合物有27种来自原料,6种来自于大曲中微生物代谢合成,1种由其他物质转换而成。该文对酱香型白酒整个酿造过程中的萜烯类化合物进行了溯源分析,有利于加深对酱香型白酒中萜烯类化合物的了解,推动对酱香型白酒风味的研究。

关键词： 酱香型白酒; 萜烯类化合物; 气相色谱-质谱; 溯源分析

本文引用格式

赵晴 , 王明月 , 唐平 , 王炼清 , 卢君 , 陈叶福 , 郭学武 . 酱香型白酒酿造过程中的萜烯类化合物及溯源分析[J]. 食品与发酵工业, 2025 , 51(4) : 112 -122 . DOI: 10.13995/j.cnki.11-1802/ts.039356

Abstract

The terpenes in Baijiu play a significant role in both aroma and taste, rendering them a crucial class of functional compounds.This study employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry to detect terpenoids in the raw materials, Daqu, Zaopei, crude Baijiu, and finished Baijiu of Jiangxiangxing Baijiu, and conducted source tracing analysis.Results showed that a total of 59 terpene compounds were detected in all samples, with 45 terpene compounds in the raw materials, 56 terpene compounds in Daqu, 44 terpene compounds in Zaopei, 41 terpene compounds in the crude Baijiu, and 34 terpene compounds in the finished Baijiu.After analysis and comparison, it was found that out of the 34 terpene compounds in the finished Baijiu, 27 terpene compounds originated from the raw materials, 6 terpene compounds were synthesized by microbial metabolism in Daqu, and 1 terpene compound was converted from other substances.This study conducted a tracing analysis of terpene compounds throughout the brewing process of Jiangxiangxing Baijiu, which could be conducive to deepening the understanding of the terpenes and promoting the research on the flavor of Jiangxiangxing Baijiu.

Key words： Jiangxiangxing Baijiu; terpenoids; gas chromatography-mass spectrometry; traceability analysis

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