食品工业科技2025，Vol.46Issue(15)：23-35,13.DOI:10.13386/j.issn1002-0306.2024100029
黄精对麦曲及其酿造黄酒挥发性风味的影响
Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu
摘要
Abstract
To investigate the effect of Polygonatum sibiricum on the volatile flavor compounds of wheat Qu and its brewed Huangjiu,the traditional wheat Qu(PTMQ)and its brewed Huangjiu(PTMQ-W)were used as controls,gas chromatography ion mobility spectroscopy(GC-IMS)was used to qualitatively analyze the flavor compounds of wheat Qu with 2.5％ and 5％ Polygonatum sibiricum(HJ100,HJ200)and its brewed Huangjiu(HJ100-W,HJ200-W),and the correlation between volatile flavor compounds and microorganisms was explored.The results showed that there were significant differences in the overall volatile flavor components of the three types of wheat Qu and their brewed Huangjiu,and Polygonatum sibiricum had a significant impact on the flavor of wheat Qu and their brewed Huangjiu.A total of 10 categories and 46 volatile flavor compounds were identified from 3 types of wheat Qu,mainly including alcohols(24％),aldehydes(17％),and esters(22％).Compared with PTMQ,the abundance of alcohols,aldehydes and ketones in HJ100 and HJ200 significantly increased.Flavor compounds with significant differences included 2-butanol,(E)-2-hexenal,1-hexandehyde,2-methylbutyrate-3-methylbutyl ester,2,3-butanediol,and most ketones.Three types of Huangjiu were classified into 9 categories and 37 volatile flavor compounds,mainly including esters(35％),alcohols(27％),and aldehydes(11％).Compared with PTMQ-W,the content ratio of alcohols,aldehydes and alkenes in HJ100-W and HJ200-W increased,and flavor compounds with significant differences included butanoic acid 3-methyl ethyl ester,ethyl 2-methylpropanoate,alpha-pinene,etc.The flavor characteristics of the main differential flavor compounds were related to fruit aroma,sweetness,and alcohol taste.The correlation analysis between the significantly different flavor compounds of wheat Qu and its brewed Huangjiu with the dominant microbial community in the wheat Qu showed that Polygonatum sibiricum promoted the growth and reproduction of microorganisms such as Puccinia,Pantoea,and Klebsiella in wheat Qu,which indirectly increased the abundance of flavor compounds such as alcohols and aldehydes in wheat Qu and its brewed Huangjiu.This study provides a theoretical basis and methodological reference for improving the flavor of Huangjiu through adding traditional Chinese medicine into wheat Qu.关键词
黄精/麦曲/黄酒/挥发性风味化合物/微生物群落/相关性分析Key words
Polygonatum sibiricum/wheat Qu/Huangjiu/volatile flavor compounds/microbial community/correlation analysis分类
轻工纺织引用本文复制引用
董建伟,张国泰,廖慧颖,田洪磊,耿敬章,朱新鹏,娄在祥..黄精对麦曲及其酿造黄酒挥发性风味的影响[J].食品工业科技,2025,46(15):23-35,13.基金项目
陕西省教育厅重点科学研究计划项目(23JY018) （23JY018）
陕西省秦创原"科学家+工程师"队伍建设项目(2023KXJ-203) （2023KXJ-203）
秦巴生物资源与生态环境国家重点实验室(培育)"市校共建"专项(SXC-2106) （培育）
陕西理工大学秦巴食品资源开发利用科技创新团队科研专项(SLGNL202406) （SLGNL202406）
陕西理工大学科研项目(SLGRC202404). （SLGRC202404）
