本文關(guān)鍵詞：芝麻香型白酒風味物質(zhì)及其生物活性研究　出處：《湖北工業(yè)大學》2017年碩士論文　論文類型：學位論文

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【摘要】：芝麻香型白酒是建國后通過學創(chuàng)結(jié)合、自主創(chuàng)新的兩個香型之一,以其獨特的濃、醬、清香融合的生產(chǎn)工藝特點和優(yōu)雅的芝麻香而在國內(nèi)聞名。由于芝麻香型白酒釀造采用大麩結(jié)合多微生物協(xié)同發(fā)酵,因此芝麻香香味成分相對復雜,主體香是在醇、醛、酸、酯達到一定比例后再輔以吡嗪類、呋喃類、酚類等雜環(huán)化合物以及含硫化合物而形成的復合香味。芝麻香型白酒中的風味成分相當復雜,它們的含量和量比關(guān)系決定了白酒的風格特點。通過對芝麻香型白酒中風味物質(zhì)成分的分析研究,常規(guī)風味物質(zhì)采用氣相色譜法分析測定,共檢出41種物質(zhì),其中酯類物質(zhì)成分共18種,醇類物質(zhì)成分15種,醛類物質(zhì)成分8種;微量風味物質(zhì)成分分析方法采用頂空-固相微萃取法與氣相色譜-質(zhì)譜聯(lián)用法分析共檢出60種,其中酯類物質(zhì)高達29種,醇類物質(zhì)7種,醛酮類與酚類共計8種,含硫含氮化合物共計16種;有機酸和多元醇風味物質(zhì)成分采用離子色譜法分析測定,有機酸成分12種,多元醇成分5種。在前期對風味物質(zhì)成分研究的基礎(chǔ)上,主要研究含硫含氮化合物2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪、3-甲硫基丙醇、3-甲硫基乙酸乙酯、3-甲硫基丙酸乙酯、5-乙基-2-甲基吡啶、2-甲基吡嗪、2,6-二甲基吡嗪、2,3-二甲基吡嗪等9種物質(zhì)的生物學活性,主要測定總抗氧化能力、對羥基自由基清除能力、對1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、對甘油三酯分解能力以及對α-葡萄糖苷酶的抑制率,結(jié)果顯示均具有一定的作用效果,其中2,3,5,6-四甲基吡嗪在總抗氧化能力、對羥基自由基清除能力、對DPPH自由基清除能力方面均顯示較明顯的優(yōu)勢,而對甘油三酯分解能力卻不如3-甲硫基乙酸乙酯,以及對α-葡萄糖苷酶的抑制作用不如3-甲硫基丙醇。通過對芝麻香型白酒對大鼠血脂血糖以及肝功能影響的研究結(jié)果分析得出,芝麻香型白酒實驗用量對大鼠的生長狀況沒有不良影響,總膽固醇含量、低密度脂蛋白膽固醇、高密度脂蛋白膽固醇、谷草轉(zhuǎn)氨酶數(shù)據(jù)顯示沒有顯著性差異,但血糖、甘油三酯、丙二醛含量升高,而堿性磷酸酶、谷丙轉(zhuǎn)氨酶、γ-谷氨酰轉(zhuǎn)肽酶以谷胱甘肽含量出現(xiàn)下降,說明芝麻香型白酒具有一定保健作用。在此基礎(chǔ)上,通過對加熱條件、蒸餾條件以及陳放時間對四甲基吡嗪含量影響測定結(jié)果分析,可以推測在芝麻香型白酒蒸餾與陳放階段主要發(fā)生了美拉德反應(yīng),這是這兩個階段合成四甲基吡嗪的主要途徑。
[Abstract]:Sesame flavor liquor is one of the two flavor types after the founding of the people's Republic of China. It is famous for its unique flavor, sauce and fragrance blending technology and elegant sesame flavor. Because of sesame flavor liquor making by bran combination microbial synergistic fermentation, so sesame flavor composition is relatively complex, the main incense is in alcohol, aldehyde, acid, ester reaches a certain proportion with pyrazine, furan, phenols and other heterocyclic compounds and sulfur compounds and the formation of composite flavor. The flavor components in sesame flavor liquor are quite complex, and the relationship between their content and quantity determines the style and characteristics of liquor. Through the analysis and research of sesame flavor liquor flavor components in the analysis were determined by gas chromatography with conventional flavor substances, there were 41 kinds of substances, including 18 kinds of components were esters, alcohols, aldehydes and 15 kinds of components, components of 8 kinds of flavor components; trace analysis method using headspace solid phase were detected in 60 micro extraction and GC-MS analysis, of which up to 29 kinds of esters, 7 alcohols, aldehydes and ketones and phenols with 8 species, a total of 16 kinds of sulfur containing compounds; organic acid and polyhydric alcohol flavor components determined by ion chromatography, 12 kinds of organic acids, multiple alcohol composition 5. Based on the previous research on the components of flavor substances, biological activity of nitrogen and sulfur compounds 2,3,5- three methyl pyrazine, methylpyrazine, 2,3,5,6- four 3- methylthio propanol, 3- methylthio ethyl 3-, ethyl 3-methylthiopropionate, 5- ethyl -2- methyl pyridine, 2- methyl pyrazine, two methyl 2,6- pyrazine, methylpyrazine 2,3- two and other 9 kinds of substances, mainly for determination of total antioxidant capacity, hydroxyl radical scavenging ability of 1,1- two -2- three phenyl picrylhydrazyl (DPPH) radical scavenging capacity on triglyceride decomposition capacity and inhibition of alpha glucosidase enzyme rate, the results show the effect of some, including four 2,3,5,6- methylpyrazine in total antioxidant capacity, hydroxyl radical scavenging ability, showed DPPH radical scavenging ability has obvious advantages of triglyceride degradation ability is inferior to the 3- Ethyl methionyl acetate and the inhibitory effect on alpha glucosidase were not as good as 3- methionyl propanol. This paper studies the effects of sesame flavor liquor on glucose and lipid metabolism of rats and liver function results, no adverse effects on the growth of sesame flavor liquor experimental dosage on rats, total cholesterol, low density lipoprotein cholesterol, high density lipoprotein cholesterol and AST data showed no significant difference, but the content of MDA in blood glucose and triglycerides, elevated alkaline phosphatase, alanine aminotransferase, gamma glutamyl transpeptidase in glutathione content decreased, that of sesame flavor liquor has certain health. On this basis, through the analysis of the impact on the determination results of heating conditions, distillation conditions and storing time on four methylpyrazine content, presumably in sesame flavor Liquor Distillation and depositing stage mainly occurred in the Maillard reaction, which is the main way of the two stages of the synthesis of four methyl pyrazine.
【學位授予單位】：湖北工業(yè)大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS262.3

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