脂肪酶在白酒酯类化合物合成中的作用研究进展

酯类化合物是白酒中最重要的一类风味物质,其含量影响白酒的品质和香型。鉴于酯类化合物对白酒风格具有重要影响,研究白酒酿造过程中酯类化合物形成的影响因素具有重要意义。经系统研究并分析白酒酿造过程可知,白酒中酯类化合物主要来源于酸-醇的酶促反应,并且确定了酯化酶中的脂肪酶对白酒酯类化合物合成具有重要的酶促催化作用。为此,本文分析了白酒酿造过程中酯类化合物形成的途径,进而简单介绍脂肪酶及其催化酯类化合物合成机制,论述脂肪酶在白酒酯类化合物形成的研究现状,并探索脂肪酶在白酒酯类化合物形成中的研究前景。

Research Progress on the Role of Lipase in the Synthesis of Esters in Baijiu

Esters is an important active aroma compound in Baijiu,and it has important impacts on the style and quality of Baijiu.Therefore,it is of great significance to study its formation mechanism in Baijiu brewing process.Systematic study and analysis of Baijiu brewing process showed that esters in Baijiu mainly came from enzyme-catalyzed reaction of acids and alcohols.Meanwhile,lipase,one of esterification enzyme,plays an important role in the reaction.Therefore,this study analyzes the formation of esters in Baijiu brewing process,and briefly introduces lipase and its catalytic mechanism of ester synthesis.The research progress and prospect of lipase for synthesizing of esters in Baijiu was discussed.