不同品质食用白酒对大鼠肝脏形态及其抗氧化能力的影响

为了观察不同品质食用白酒对大鼠肝脏形态及其抗氧化能力影响.将53 ％vol不同品质的白酒分为一号品酒、二号品酒、三号品酒和四号品酒,准备健康雄性SD(Sprague-Dawley)大鼠54只,随机分为9组:一号品酒高、低剂量组;二号品酒高、低剂量组;三号品酒高、低剂量组;四号品酒高、低剂量组以及生理盐水对照组.按低剂量(4 mL/kg·d)、高剂量(8mL/kg·d)分别给予SD大鼠灌胃2个月,最后一次灌胃后,禁食12h,取肝脏组织,制作肝脏切片,进行HE染色、苏丹染色和Masson染色,观察其组织形态学改变;比色法测肝脏抗氧化能力及其乙醇脱氢酶(Alcohol dehydrogenase,ADH).结果表明:①各实验组剂量依赖性地加重了肝脏细胞变性、脂肪变性和纤维增生,但以一号品酒大鼠肝细胞纤维化的变化较轻,四号品酒大鼠肝细胞变化严重;②各实验组大鼠的超氧化物歧化酶(Superoxide Dismutase,SOD)比对照组高(p＜0.05);一号品酒低剂量组的还原性谷胱甘肽(Glutathione,GSH)比对照组高(p＜0.05);二号品酒低剂量组的丙二醛(Malondialdehyde,MDA)值比正常组低(p＜0.05);③除二号品酒高剂量组、四号品酒高剂量组外的其余实验组大鼠肝脏乙醇脱氢酶(Alcohol dehydrogenase,ADH)值比对照组高(p＜0.05),一号品酒低剂量组、三号品酒低剂量组大鼠ADH值比二号品酒低剂量组、四号品酒低剂量组高(p＜0.05);三号品酒高剂量组大鼠ADH值比四号品酒高剂量组高(p＜0.05);同种品酒高、低剂量组之间无统计学差异(p＞0.05).由此推测,饮酒2个月,可引起肝脏形态学上的改变,肝脏的抗氧化能力和ADH酶活性增强,其变化的程度与酒的种类和剂量有关.     

再论白酒的风味物质

白酒风味物质由两部分物成，一类是口感物质，即味觉物质；另一类是芳香物质，也叫香气物质。结合以往的研究成果，从食品生物化学的角度对白酒风味进行探讨。     

再议芝麻香型白酒的研究

芝麻香型白酒融合了清香、浓香、酱香型白酒的特点,以其优雅的香气,独特的风格成为白酒行业的一个新的增长消费亮点。该文结合芝麻香型白酒的生产实践,阐述了芝麻香型白酒的生产工艺、工艺技术特点、香味成分特点和风味特征。     

Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou‐flavour liquor distillery in different regions

The bacterial community in the pit mud of a Luzhou‐flavour liquor distillery in different regions was analysed by combined polymerase chain reaction–denaturing gradient gel electrophoresis (PCR‐DGGE) and quantitative PCR (qPCR) in order to distinguish a matured and a degenerated pit mud, judged according to sensory and physicochemical characteristics. The phyla Firmicutes, Cloacimonetes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected. Firmicutes predominated in the pit mud. The diversity and homogeneity of the bacterial community in the matured pit mud were superior to those in the degenerated pit mud in the same distillery. There were significant differences in the bacterial community structure between the matured and degenerated pit mud. Moreover, the bacterial community in the degenerated pit mud samples was similar, which indicated that the bacterial community in the degenerated pit mud did not change within the two different regions. However, the bacterial community in matured pit mud samples was different, demonstrating that there were visible differences in the bacterial community between the samples of matured pit mud collected from the Luzhou‐flavour liquor distilleries in the two different regions. Notably, the quantity of Actinobacteria in the matured and the degenerated pit mud was found to be different by quantitative analysis. Potentially, the Actinobacteria could serve as an indicator bacteria to distinguish between matured and degenerated pit muds. Copyright © 2016 The Institute of Brewing & Distilling     

麦草碱回收绿液铝盐法除硅研究

非木材纤维原料硅物质含量高,影响碱回收系统的运行。研究了麦草浆绿液铝盐法除硅效果及对绿液的影响,并通过能谱分析对铝盐绿液除硅机理进行了初步探讨。结果表明：绿液铝盐法除硅可有效降低绿液的硅含量,当铝盐用量/绿液硅含量为1∶1时,除硅后麦草浆绿液硅含量为1.62g/L（以S i O2计）,除硅率为78%。铝盐与绿液中的硅生成硅铝酸钠沉淀,降低了绿液中的硅含量,这是铝盐除硅机理中的一个重要方面。     

马氏珠母贝肉蒸煮液主要呈味成分分析

采用高效液相色谱法、自动氨基酸分析仪、原子吸收光谱等方法分析了马氏珠母贝全脏器、闭壳肌和内脏团蒸煮液的主要呈味物质。结果表明:蒸煮液中游离氨基酸含量丰富,与呈鲜味和甜味相关的天门冬氨酸、谷氨酸、甘氨酸和丙氨酸4种氨基酸含量占到50%以上;ATP及其关联化合物含量中HxR的含量最高;内脏团蒸煮液中甜菜碱的含量最高,达到191.00 mg/100mL;琥珀酸在全脏器和内脏团蒸煮液中的含量较高,分别达到了125.00 mg/100 mL和124.00mg/100 mL;内脏团蒸煮液中糖原含量最高,达到了105.34 mg/100 mL,与呈味有着密切关系的阳离子K+、Na+在3种样品蒸煮液中的含量均较高,而阴离子PO43-在闭壳肌蒸煮液中含量最高、Cl-在内脏团蒸煮液中含量最高。     

一种提高免疫力的三菇保健酒的研制

以香菇、猴头菇、金针菇为主要原料,采用纯高粱的清香型白酒为基酒泡制工艺,制取得到一种以提高免疫力为主要保健功效的食用菇保健酒。整个研究涉及到了食用菇多糖的浸提,白酒降度,调配,澄清等完整工序,研究了浸提工艺对功效成分的影响,并探讨了后期的澄清工艺,确定了最佳工艺。根据相关国家标准,通过测定多糖,总糖,酒度,以及感官评价,建立了此保健酒的质量标准,最后对产品进行了经济评价。     

应用模糊多属性决策法评定酱香型白酒的感官质量

以酱香型白酒的感官评分标准为基础,应用模糊决策理论对酱香型白酒的感官品评进行研究,以此确定酱香型白酒的最佳工艺条件.结果表明,发酵时间对酒的酱香风格的形成有较大影响;发酵温度、曲料比、曲的配比对酱香酒的品质、酒质的影响明显;麸曲酱香酒的最佳工艺条件为:发酵时间21 d,发酵温度20℃,曲料比1:1.1,白曲:酵母曲:细菌曲为4.5:1:2.(孙悟)     

特型白酒勾兑浅议

特型白酒生产的核心部分是勾兑。首先对库存酒要进行详细的记录和管理，对已到贮存期的酒进行感官品评和理化指标及微量成分的分析检测，确立骨架成分，以标样骨架成分为标准，先小样勾兑然后放大。勾兑后贮存一周以上，根据缺什么补什么的原则进行调味，一般以酯含量决定香，有机酸决定味，酸酯谐调达到组合平衡。