| 不同香型白酒的风味物质及抗氧化作用分析 |
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| 引用本文： | 张明珠,吴学凤,穆冬冬,蔡静,徐相辉,许博阳,孙伟,梁进,郑志,李兴江.不同香型白酒的风味物质及抗氧化作用分析[J].食品工业科技,2021,42(11):218-225. |
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| 作者姓名： | 张明珠 吴学凤 穆冬冬 蔡静 徐相辉 许博阳 孙伟 梁进 郑志 李兴江 |
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| 作者单位： | 1.合肥工业大学食品与生物工程学院，安徽省农产品精深加工重点实验室，农产品生物化工教育部工程研究中心，安徽合肥 2300092.安徽文王酿酒股份有限公司，安徽临泉 2364003.安徽农业大学茶与食品科技学院，安徽省农产品加工工程实验室，安徽合肥 230009 |
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| 基金项目： | 国家重点研发计划项目（2018YFD0400404，2018YFD0400601）；安徽省重大科技公关项目（18030701146，18030701154）；中央高校基本科研业务费专项资金资助（PA2019GDPK0062，JD2020JGPY0006） |
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| 摘 要： | 为了探究市售清香型、浓香型及酱香型白酒的风味物质成分及其抗氧化能力，利用HS-SPME-GC-MS对4种市售不同香型白酒中风味物质成分进行检测分析。其中两种浓香型白酒（Nong1，Nong2）中分别检出41和28种风味物质，酱香型白酒（Jiang）中检出41种风味物质，清香型白酒（Qing）中检出11种突出的风味物质。其中最主要的风味物质成分为酯类物质，数量达30种，并且在酯类物质中乙酸乙酯、丁酸乙酯、乳酸乙酯和己酸乙酯的含量要高于其他酯类物质。此外，利用超声处理得到白酒提取物，对4种白酒的抗氧化能力进行分析测定，其中Nong1对DPPH自由基和超氧阴离子的清除能力较强，清除率达到41.87%和38.46%，Nong2对羟自由基的清除能力较强，达到46.98%，Jiang白酒对羟自由基和ABTS自由基的清除能力都较为突出，分别为48.00%和31.50%，此外，Qing白酒对DPPH（22.91%）、羟自由基（31.93%）、ABTS自由基（23.41%）和超氧阴离子自由基（17.20%）均有一定的清除能力。综合来看，这几种白酒都具有一定的抗氧化能力。
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| 关 键 词： | 白酒 风味物质 抗氧化活性 浓香型 酱香型 清香型 |
| 收稿时间： | 2020-07-06 |
Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu |
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| ZHANG Mingzhu,WU Xuefeng,MU Dongdong,CAI Jing,XU Xianghui,XU Boyang,SUN Wei,LIANG Jin,ZHENG Zhi,LI Xingjiang.Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu[J].Science and Technology of Food Industry,2021,42(11):218-225. |
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| Authors: | ZHANG Mingzhu WU Xuefeng MU Dongdong CAI Jing XU Xianghui XU Boyang SUN Wei LIANG Jin ZHENG Zhi LI Xingjiang |
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| Affiliation: | 1.School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China2.Anhui Wenwang Brewery Co., Ltd., Linquan 236400, China3.School of Tea and Food Science and Technology,Anhui Agricultural University, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230009, China |
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| Abstract: | In order to explore the flavor substances and its antioxidant capacity in the light-flavor, strong-flavor and sauce-flavor Baijiu, the HS-SPME/GC-MS was used to determine and analyze the flavor substances in four kinds of Baijiu in the market. 41 and 28 kinds of flavor substances were detected in two kinds of strong-flavor Baijiu (Nong1, Nong2), 41 kinds of flavor substances were detected insauce-flavor Baijiu (Jiang), while only 11 kinds of flavor substances were detected in light-flavor Baijiu (Qing). Among them, the most important flavor ingredient was esters, with a quantity of up to 30, and the content of ethyl acetate, ethyl butyrate, ethyl lactate and ethyl caproate in esters was higher than other esters.In addition, the method of ultrasound treatment was used for extracting substances in Baijiu. The antioxidant capacities of the four kinds of Baijiu were analyzed. Among them, the DPPH free radical and superoxide anion scavenging ability of Nong1 was stronger, and the scavenging rate was 41.87% and 38.46%, respectively. The hydroxyl free radical scavenging ability of Nong2 reached 46.98%. The hydroxyl free radical scavenging ability and ABTS free radical scavenging ability of Jiang were more outstanding, which was 48.00% and 31.50%, respectively. On the other hand, Qing had a certain ability to remove several kinds of free radicals such as DPPH(22.91%), hydroxyl radical (31.93%), ABTS (23.41%) and superoxide anion (17.20%).In general, these 4 kinds of Baijiu had a certain antioxidant capacity. |
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