芝麻香型白酒风味物质及其生物活性研究

发布时间：2017-12-27 03:30

本文关键词：芝麻香型白酒风味物质及其生物活性研究　出处：《湖北工业大学》2017年硕士论文　论文类型：学位论文

【摘要】：芝麻香型白酒是建国后通过学创结合、自主创新的两个香型之一,以其独特的浓、酱、清香融合的生产工艺特点和优雅的芝麻香而在国内闻名。由于芝麻香型白酒酿造采用大麸结合多微生物协同发酵,因此芝麻香香味成分相对复杂,主体香是在醇、醛、酸、酯达到一定比例后再辅以吡嗪类、呋喃类、酚类等杂环化合物以及含硫化合物而形成的复合香味。芝麻香型白酒中的风味成分相当复杂,它们的含量和量比关系决定了白酒的风格特点。通过对芝麻香型白酒中风味物质成分的分析研究,常规风味物质采用气相色谱法分析测定,共检出41种物质,其中酯类物质成分共18种,醇类物质成分15种,醛类物质成分8种;微量风味物质成分分析方法采用顶空-固相微萃取法与气相色谱-质谱联用法分析共检出60种,其中酯类物质高达29种,醇类物质7种,醛酮类与酚类共计8种,含硫含氮化合物共计16种;有机酸和多元醇风味物质成分采用离子色谱法分析测定,有机酸成分12种,多元醇成分5种。在前期对风味物质成分研究的基础上,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种物质的生物学活性,主要测定总抗氧化能力、对羟基自由基清除能力、对1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、对甘油三酯分解能力以及对α-葡萄糖苷酶的抑制率,结果显示均具有一定的作用效果,其中2,3,5,6-四甲基吡嗪在总抗氧化能力、对羟基自由基清除能力、对DPPH自由基清除能力方面均显示较明显的优势,而对甘油三酯分解能力却不如3-甲硫基乙酸乙酯,以及对α-葡萄糖苷酶的抑制作用不如3-甲硫基丙醇。通过对芝麻香型白酒对大鼠血脂血糖以及肝功能影响的研究结果分析得出,芝麻香型白酒实验用量对大鼠的生长状况没有不良影响,总胆固醇含量、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇、谷草转氨酶数据显示没有显著性差异,但血糖、甘油三酯、丙二醛含量升高,而碱性磷酸酶、谷丙转氨酶、γ-谷氨酰转肽酶以谷胱甘肽含量出现下降,说明芝麻香型白酒具有一定保健作用。在此基础上,通过对加热条件、蒸馏条件以及陈放时间对四甲基吡嗪含量影响测定结果分析,可以推测在芝麻香型白酒蒸馏与陈放阶段主要发生了美拉德反应,这是这两个阶段合成四甲基吡嗪的主要途径。
[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.
【学位授予单位】：湖北工业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS262.3

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