| 注册
首页|期刊导航|食品与发酵工业|基于理化、酶活力和不挥发化合物解析不同等级高温大曲异质性

基于理化、酶活力和不挥发化合物解析不同等级高温大曲异质性

张坤坤 范文来 徐岩 唐绍培 李婷婷 万心怡

食品与发酵工业2026,Vol.52Issue(8):1-8,中插1-中插6,14.
食品与发酵工业2026,Vol.52Issue(8):1-8,中插1-中插6,14.DOI:10.13995/j.cnki.11-1802/ts.044122

基于理化、酶活力和不挥发化合物解析不同等级高温大曲异质性

Analysis of heterogeneity of high-temperature Daqu at different grades based on physicochemical properties,enzyme activity,and non-volatile compounds

张坤坤 1范文来 1徐岩 1唐绍培 2李婷婷 2万心怡2

作者信息

  • 1. 江南大学 生物工程学院酿造微生物与应用酶学实验室,工业生物技术教育部重点实验室(江南大学),江苏无锡,214122
  • 2. 贵州珍酒酿酒有限公司,贵州 遵义,563000
  • 折叠

摘要

Abstract

The quality of high-temperature Daqu significantly impacts the yield and quality of Jiangxiangxing Baijiu.This study char-acterized the heterogeneity of high-temperature Daqu at different grades using physicochemical indicators,enzymatic activity analysis,and derivatization-GC-MS technology to detect non-volatile compounds.Results indicated that the premium-grade Daqu exhibited significantly higher acidity,protease activity,and amino acid nitrogen content than the normal-grade Daqu.Conversely,the normal grade Daqu had higher moisture,starch content,protein content,and saccharification enzyme activity.105 non-volatile compounds were identified by qual-itative and quantitative analysis.The total non-volatile compound content was highest in the premium-grade Daqu,primarily consisting of amino acids(19%-28%),sugars(25%-41%),and sugar alcohols(20%).Amino acid content increased with Daqu quality,while sugar content decreased.Seventeen key non-volatile compounds(variable importance in the projection>1,|log2fold change|≥1,P<0.05)were identified by partial least squares-discriminant analysis(PLS-DA).The premium-grade Daqu was enriched in 11 key com-pounds,including pyroglutamic acid and mannitol,whereas the normal-grade Daqu showed significant accumulation of ribitol,xylose,glucose,glutamic acid,and lactic acid.These results provide a theoretical basis for analyzing quality differences between high-temperature Daqu of different grades and offer insights for controlling and enhancing quality.

关键词

高温大曲/不同等级/不挥发化合物/理化/酶活力/衍生化

Key words

high-temperature Daqu/different grades/non-volatile compounds/physicochemical properties/enzymatic activity/chemical derivatization

引用本文复制引用

张坤坤,范文来,徐岩,唐绍培,李婷婷,万心怡..基于理化、酶活力和不挥发化合物解析不同等级高温大曲异质性[J].食品与发酵工业,2026,52(8):1-8,中插1-中插6,14.

基金项目

国家重点研发计划项目(2022YFD2101201) (2022YFD2101201)

食品与发酵工业

0253-990X

访问量0
|
下载量0
段落导航相关论文