中国酿造2026，Vol.45Issue(1)：21-27,7.DOI:10.11882/j.issn.0254-5071.2026.01.004
高粱化学成分对白酒品质的影响与检测技术研究进展
Research progress on the effect of sorghum chemical components on Baijiu quality and detection technology
摘要
Abstract
Sorghum,as a primary raw material for Baijiu brewing,its nutritional components and brewing properties directly affect the yield and quality of Baijiu.To clarify the chemical composition of sorghum and its correlation with Baijiu quality,the chemical composition of sorghum,including starch,protein,amino acids,fats,tannins,polyphenols,inorganic elements,aromatic compounds,and cyanides was mainly reviewed.The detection methods of chemical composition for sorghums were categorized into two major categories:chemical analysis and instrumental analysis method,and the effect of chemical components of sorghum on liquor yield,flavor,quality and safety of Baijiu were deeply discussed.The aim of this study was to provide a technical foundation for the analysis,monitoring,and application of sorghum's chemical components,as well as to offer valuable references for the selection and optimization of raw materials in the Baijiu industry,the selection of accurate and efficient sorghum component detection tech-niques,and the assurance of Baijiu quality.关键词
高粱/白酒酿造/营养成分/香气物质/检测技术Key words
sorghum/Baijiu brewing/nutritional component/aroma component/detection technology分类
轻工纺织引用本文复制引用
李先芝,杨强,毛琼丽,宁珍珍,严玲,刘洋,石豪,朱艳,胡杨,李强..高粱化学成分对白酒品质的影响与检测技术研究进展[J].中国酿造,2026,45(1):21-27,7.基金项目
湖北省自然科学基金黄石创新发展联合基金(2024AFD022) （2024AFD022）
