食品与发酵工业2026，Vol.52Issue(18)：305-313,9.DOI:10.13995/j.cnki.11-1802/ts.046579
铁皮石斛多糖DOP2结构表征及对其露酒酱酒酒基香气的影响
Structural characterization of Dendrobium officinale polysaccharide DOP2 and its effect on aroma of sauce-flavor Baijiu base liquor used in Lujiu production
闫世豪 1张晓娟 1许泓瑜 1李科 2张伟 1曹倩 2严来发 1郭毓珍 1杨生兵 1梁嘉倩 1陆震鸣1
作者信息
- 1. 江南大学生物工程学院,江苏无锡,214122||江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡,214122
- 2. 江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡,214122
- 折叠
摘要
Abstract
As a traditional Chinese liquor,Lujiu is often added with functional polysaccharides to improve its health attributes.How-ever,the effect of polysaccharides on wine-based aroma and its mechanism are still unclear.In this study,DOP2 was isolated and purified from Dendrobium officinale,and its effect on the base liquor aroma of sauce-flavor Baijiu was discussed.The structure was characterized by infrared spectroscopy,molecular weight determination,monosaccharide composition,and methylation analysis.The aroma effects were e-valuated by sensory quantitative description analysis and S-HS-SPME-GC/MS;the partition coefficients of ethyl acetate and ethyl caproate were determined by LLME-GC/MS and GC-FID,and the threshold of isovaleraldehyde in 53％ethanol solution was determined by S-shaped curve method.The results showed that the purity of DOP2 was higher than 90％,and DOP2 was O-acetyl glucomannan.The molar ratio of mannose to glucose was 5.24∶1.The main chain was connected by 1,4-glycosidic bond,and there were 1,6-branches.The average molecular weight was 84 kDa.Low concentration of DOP2 can significantly enhance the aroma of sauce-flavor Baijiu base liquor flowers and fruits,while inhibiting the baking aroma;with the increase of polysaccharide concentration,its promoting effect on flower and fruit aroma was gradually weakened,while its inhibitory effect on baking aroma was further enhanced.Mechanism studies have shown that DOP2 pro-motes the volatilization of ethyl acetate and ethyl caproate by increasing the gas-liquid partition coefficient,and increases the olfactory threshold of isovaleraldehyde,thereby masking the human body's perception of baking incense.This study revealed for the first time the dose-dependent bidirectional regulation of Dendrobium polysaccharides on the aroma of sauce-flavor Baijiu base liquor,which provided a theoretical basis for the directional optimization of the aroma of Lujiu.关键词
铁皮石斛多糖/结构表征/露酒/分配系数/嗅觉阈值Key words
Dendrobium officinale polysaccharide/structural characterization/Lujiu/partition coefficient/olfactory threshold引用本文复制引用
闫世豪,张晓娟,许泓瑜,李科,张伟,曹倩,严来发,郭毓珍,杨生兵,梁嘉倩,陆震鸣..铁皮石斛多糖DOP2结构表征及对其露酒酱酒酒基香气的影响[J].食品与发酵工业,2026,52(18):305-313,9.
