影响不同酱香酒总多酚含量的因素探讨

采用福林-酚法测定酱香酒中总多酚含量，并对其影响因素进行探讨。结果表明，在0.50～16.00 mg/L范围内标准曲线的线性良好（R2=1.000），精密度试验结果相对标准偏差（RSD）为0.15%～1.53%，加标回收率为99.19%～101.60%，表明该方法准确可靠。总多酚单因素同类子集分析结果表明，随着轮次的增加，仁怀大曲酱香轮次基酒中的总多酚的含量呈上升的趋势，这与每一次发酵循环高粱或酒醅蒸煮糊化有一定的相关性；仁怀传统大曲酱香酒中总多酚的含量占主要优势，酱香酒中总多酚含量主要受酿酒高粱、酿造工艺、基酒来源和勾兑调味工艺等因素的影响，其含量测定可为酱香酒的勾兑调味和酱香酒产区及工艺的识别提供参考数据和依据。

Discussion of the influence factors of total polyphenols contents in different sauce-flavor Baijiu

The content of total polyphenols in sauce-flavor Baijiu (Chinese liquor) was determined by Folin-phenol method, and the influencing factors were discussed. The results showed that the linearity of the standard curve was good within 0.50-16.00 mg/L (R2=1.000), the relative standard deviation (RSD) of precision tests results was 0.15%-1.53%, and the standard recovery rate was 99.19%-101.60%, which verified that the method was accurate and reliable. The results of single-factor same subset analysis of total polyphenols showed that the content of total polyphenols in Renhuai Daqu sauce-flavor rounds base liquor increased with the increase of rounds, which had certain correlation with the steaming and gelatinization of sorghum or fermented grain in each fermentation cycle. The content of total polyphenols in Renhuai traditional Daqu sauce-flavor Baijiu was dominant, which was mainly influenced by sorghum for Baijiu-making, brewing technology, base liquor source and blending and flavoring technology. The determination of total polyphenols content could provide reference data and basis for the blending and flavoring of sauce-flavor Baijiu and the identification of sauce-flavor Baijiu producing areas and technology.