食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 33 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041048

白酒中主要风味成分体外对乙醇代谢关键酶活性的影响及其应用研究

  • 方颂平 ,
  • 高纬光 ,
  • 冯盼盼 ,
  • 张恒飞 ,
  • 胡进忠 ,
  • 王旭 ,
  • 刘露
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  • 1(亳州学院 生物与食品工程系,安徽 亳州,236800)
    2(亳州学院,养生型配制酒亳州市重点实验室,安徽 亳州,236800)
    3(安徽省功能型配制酒开发与应用工程研究中心,安徽 亳州,236800)
第一作者:学士,副教授(刘露讲师为通信作者,E-mail:2018110002@bzuu.edu.cn)

收稿日期: 2024-09-13

  修回日期: 2025-01-28

  网络出版日期: 2025-11-03

基金资助

安徽省高校科学研究项目(2022AH052419);安徽省大学生创新训练计划项目(S202412926020)

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Influence of major flavor components in Baijiu on activities of key enzymes of ethanol metabolism in vitro and its application

  • FANG Songping ,
  • GAO Weiguang ,
  • FENG Panpan ,
  • ZHANG Hengfei ,
  • HU Jinzhong ,
  • WANG Xu ,
  • LIU Lu
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  • 1(Department of Biology and Food Engineering, Bozhou College, Bozhou 236800, China)
    2(Bozhou Key Laboratory of Health-preserving Blended Alcoholic Beverage, Bozhou College, Bozhou 236800, China)
    3(Anhui Engineering Research Center for Development and Application of Functional Blended Liquor, Bozhou 236800, China)

Received date: 2024-09-13

  Revised date: 2025-01-28

  Online published: 2025-11-03

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摘要

为深入探究浓香型白酒中主要风味成分对饮后舒适度的影响,该文以浓香型白酒中主要风味成分为研究对象,对特定浓度下的单一风味成分体外对乙醇代谢关键酶活性的影响进行系统研究。在此基础上,通过风味成分的重组和缺失,设计一款具有浓香型白酒风格的低醉酒度调香白酒,并通过志愿者测试验证其效果。研究结果表明:己酸乙酯、乙酸乙酯对乙醇脱氢酶(alcohol dehydrogenase, ADH)活性具有抑制作用,而丙酸乙酯则对其表现出激活作用,大多数酯类成分对乙醛脱氢酶(acetaldehyde dehydrogenase, ALDH)活性具有激活作用;大多数酸类成分对ADH活性影响不大,而丙酸、丁酸、异丁酸、异戊酸、庚酸、辛酸及甲酸对ALDH活性具有激活作用;在醇类成分中,糠醇、2-戊醇、异戊醇和正辛醇对ADH活性具有抑制作用,大部分醇类对ALDH活性具有激活作用;此外,D-乳酸乙酯、S-2,3-丁二醇及四甲基吡嗪体外对ADH和ALDH均有激活作用,而L-乳酸乙酯、D-乳酸及L-乳酸体外对ADH和ALDH活性均有抑制作用。经志愿者测试,设计的低醉酒度调香白酒体外对ALDH的激活率以及饮后舒适度均显著高于对照调香白酒以及SCM和AHG成品固液法白酒(P＜0.05)。该研究结果对低醉酒度健康白酒的开发具有理论指导意义。

关键词： 浓香型白酒; 风味成分; 乙醇脱氢酶; 乙醛脱氢酶; 低醉酒度

本文引用格式

方颂平 , 高纬光 , 冯盼盼 , 张恒飞 , 胡进忠 , 王旭 , 刘露 . 白酒中主要风味成分体外对乙醇代谢关键酶活性的影响及其应用研究[J]. 食品与发酵工业, 2025 , 51(19) : 33 -40 . DOI: 10.13995/j.cnki.11-1802/ts.041048

Abstract

To further explore the effect of flavor components of Baijiu on the post-drinking comfort degree, this study detected the effect of each of the main flavor components in Nongxiangxing Baijiu at a specific concentration on the activity of key enzymes involved in ethanol metabolism through in vitro experiments.Furthermore, a flavored Nongxiangxing Baijiu with a low degree of drunkenness was designed by the recombination and removal of the flavor components.In addition, the post-drinking comfort degree was evaluated through a volunteer-based drinking experiment.According to the results, ethyl caproate and ethyl acetate could inhibit, while ethyl propionate could activate the activity of alcohol dehydrogenase (ADH), and most ester components could activate the activity of aldehyde dehydrogenase (ALDH).Most acid components had no significant effect on the activity of ADH, while propionic acid, butyric acid, isobutyric acid, isovaleric acid, heptanoic acid, octanoic acid and formic acid could activate the activity of ALDH. Among alcohol components, furfuryl alcohol, 2-amyl alcohol, isoamyl alcohol, and n-octyl alcohol exhibited inhibitory effects on the activity of ADH, while most alcohol components had activating effects on the activity of ALDH, especially 3-methylthiopropanol and phenylethyl alcohol.Besides, ethyl (2R)-2-hydroxypropanoate, S-2,3-butanediol, and tetramethylpyrazine had activating effects on both ADH and ALDH activities in vitro, while ethyl L(-)-lactate and D, L(+)-lactic acid could inhibit their activities.The designed flavored Nongxiangxing Baijiu with low degree of drunkenness was significantly superior to the flavored Baijiu control, SCM and AHG liquor samples in the activation rate and post-drinking comfort degree (P<0.05).The results have theoretical significance for the development of low degree of drunkenness Baijiu.

Key words： Nongxiangxing Baijiu; flavor components; alcohol dehydrogenase(ADH); aldehyde dehydrogenase(ALDH); low degree of drunkenness

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