基于香气活力值分析白酒风味化合物对乙醇代谢关键酶的影响

以香气活力值（OAV）为基础，通过体外酶学实验研究了浓香型白酒中酯类、醇类物质对乙醇脱氢酶（ADH）和乙醛脱氢酶活性（ALDH）的影响。结果表明，浓香型白酒中己酸乙酯香气活力值最大（OAV≥7 284），其次分别为戊酸乙酯（OAV≥1 276）和丁酸乙酯（OAV≥845）；白酒中风味化合物对两种酶活性的影响差异很大，醇类和酯类的加入会抑制ADH活性，其中正戊醇、异丁醇和戊酸乙酯的抑制率最高，分别为27.64%、29.32%和26.72%，且具有剂量依赖性（R2＞0.9）；然而，除了正丙醇，大部分醇类和酯类的加入会不同程度的促进ALDH活性。

Effects of flavor compounds of Baijiu on the activities of the key enzymes of ethanol metabolism by odor activity value

Based on odor activity value(OAV),the effects of esters and alcohol contents in strong-flavor Baijiu(Chinese liquor)on the activities of alcohol dehydrogenase(ADH)and aldehyde dehydrogenase(ALDH)were studied.The results showed that ethyl caproate had the highest aroma activity value(OAV≥7284),followed by ethyl valerate(OAV≥1276)and ethyl butyrate(OAV≥845)in strong-flavor Baijiu.The effects of flavor compounds in Baijiu on the activities of the two enzymes were different,the addition of alcohols and esters inhibited ADH activity;the inhibitory rates of 1-pentanol,2-methylpropanol,and ethyl pentanoate were 27.64%,29.32%,and 26.72%,respectively.The inhibitory rates on ADH activity followed a dose-dependent correlation(R²>0.9).However,most of flavor compounds could promote the activity of ALDH to varying degrees,except for n-propanol.