Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu

ZHANG Mingzhu; WU Xuefeng; MU Dongdong; CAI Jing; XU Xianghui; XU Boyang; SUN Wei; LIANG Jin; ZHENG Zhi; LI Xingjiang

doi:10.13386/j.issn1002-0306.2020070042

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 218-225. > DOI: 10.13386/j.issn1002-0306.2020070042

ZHANG Mingzhu, WU Xuefeng, MU Dongdong, et al. Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu[J]. Science and Technology of Food Industry, 2021, 42(11): 218−225. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070042.

Citation:

PDF (917 KB)

Analysis of Flavoring Substances and Antioxidant Characteristics of Different Flavor Baijiu

1.
School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
2.
Anhui Wenwang Brewery Co., Ltd., Linquan 236400, China
3.
School of Tea and Food Science and Technology,Anhui Agricultural University, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230009, China

More Information

Received Date: July 05, 2020
Available Online: April 05, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the flavor substances and its antioxidant capacity in the light-flavor, strong-flavor and sauce-flavor Baijiu, the HS-SPME/GC-MS was used to determine and analyze the flavor substances in four kinds of Baijiu in the market. 41 and 28 kinds of flavor substances were detected in two kinds of strong-flavor Baijiu (Nong1, Nong2), 41 kinds of flavor substances were detected insauce-flavor Baijiu (Jiang), while only 11 kinds of flavor substances were detected in light-flavor Baijiu (Qing). Among them, the most important flavor ingredient was esters, with a quantity of up to 30, and the content of ethyl acetate, ethyl butyrate, ethyl lactate and ethyl caproate in esters was higher than other esters.In addition, the method of ultrasound treatment was used for extracting substances in Baijiu. The antioxidant capacities of the four kinds of Baijiu were analyzed. Among them, the DPPH free radical and superoxide anion scavenging ability of Nong1 was stronger, and the scavenging rate was 41.87% and 38.46%, respectively. The hydroxyl free radical scavenging ability of Nong2 reached 46.98%. The hydroxyl free radical scavenging ability and ABTS free radical scavenging ability of Jiang were more outstanding, which was 48.00% and 31.50%, respectively. On the other hand, Qing had a certain ability to remove several kinds of free radicals such as DPPH(22.91%), hydroxyl radical (31.93%), ABTS (23.41%) and superoxide anion (17.20%).In general, these 4 kinds of Baijiu had a certain antioxidant capacity.
- Baijiu,
- flavor substances,
- antioxidant capacity,
- strong-flavor,
- sauce-flavor,
- light-flavor

FullText(HTML)

References (33)

References

[1]	Han Q, Shi J L, Zhu J, et al. Enzymes extracted from apple peel shave activity in reducing higher alcohols in Chinese liquors[J]. Journal of Agricultural and Food Chemistry,2014(62):9529−9538 (in Chinese).
[2]	霍嘉颖, 黄明泉, 孙宝国, 等. 中国白酒中功能因子研究进展[J]. 酿酒科技,2017(9):17−23.
[3]	吴继红, 孙宝国, 赵谋明, 等. 白酒中血管紧张素转换酶抑制肽的发现与研究[J]. 中国食品学报,2016,16(9):14−20.
[4]	Xi B, Veeranki S P, Zhao M, et al. Relationship of alcohol consumption to all-cause, cardiovascular, and cancer-related mortality in U. S. adults[J]. Journal of the American College of Cardiology,2017(70):913−922.
[5]	Hamilton R J, Kalu C, Prisk E, et al. Chemistry of free radicals in lipids[J]. Food Chemistry,1997,60(2):193−199. doi: 10.1016/S0308-8146(96)00351-2
[6]	吴继红, 黄明泉, 郑福平, 等. 白酒健康与健康白酒[J]. 食品科学技术学报,2019,37(2):17−23. doi: 10.3969/j.issn.2095-6002.2019.02.003
[7]	王延才. 中国酿酒工业协会白酒分会2011年工作报告[J]. 酿酒科技,2012(7):17−25.
[8]	Liu H L, Sun B G. Effect of fermentation processing on the flavor of Baijiu[J]. Journal of Agricultural and Food Chemistry,2018,66:5425−5432. doi: 10.1021/acs.jafc.8b00692
[9]	高传强. 芝麻香型白酒风味物质及其生物活性研究[D]. 武汉: 湖北工业大学, 2017.
[10]	Zheng J, Liang R, Wu C D, et al. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features[J]. Food Research International,2014,56:77−84. doi: 10.1016/j.foodres.2013.12.011
[11]	Du H, Fan W L, Xu Y. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors[J]. Journal of Agricultural and Food Chemistry,2011,59(15):8331−8337. doi: 10.1021/jf201171b
[12]	Zhao D R, Shi D M, Sun J Y. et al. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation[J]. Food Research International,2018,105:616−627. doi: 10.1016/j.foodres.2017.11.074
[13]	高传强, 谈甜甜, 信亚伟. 芝麻香型白酒提取物及4种特征成分的抗氧化活性[J]. 酿酒科技,2015(3):58−60.
[14]	李华, 李勇, 吴莹, 等. ABTS⁺法测定葡萄酒抗氧化活性的研究[J]. 西北农林科技大学学报(自然科学版),2009,37(11):90−96.
[15]	叶新红. 不同处理方法对葡萄汁中多酚类物质溶出效果及抗氧化活性影响的研究[D]. 乌鲁木齐: 新疆农业大学, 2009.
[16]	孙宝国, 吴继红, 黄明泉, 等. 白酒风味化学研究进展[J]. 中国食品学报, 2015, 15(9): 1-8.
[17]	黄蕴利, 黄永光, 郭旭. 白酒中的主要生物活性功能成分研究进展[J]. 食品工业科技,2016,37(15):375−379.
[18]	范海燕, 范文来, 徐岩. 应用GC-O和GC-MS研究豉香型白酒挥发性香气成分[J]. 食品与发酵工业,2015(4):147−152.
[19]	Moy Y S, Lu T J, Chou C C. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean[J]. Journal of Bioscience and Bioengineering,2012,113(2):196−201. doi: 10.1016/j.jbiosc.2011.09.021
[20]	王晓欣. 酱香型和浓香型白酒中香气物质及其差异研究[D]. 无锡: 江南大学, 2014.
[21]	马宇, 黄永光. 清酱香型白酒挥发性风味组分及香气特征研究[J]. 食品科学,2019,40(20):241−248. doi: 10.7506/spkx1002-6630-20180730-363
[22]	Ames J M, Macleod G. Volatile components of an unflavored textured soy protein[J]. Journal of Food Science,1984,49(6):1552−1557. doi: 10.1111/j.1365-2621.1984.tb12842.x
[23]	Chung H Y, Fung P K, Kim J S. Aroma impact components in commercial plain sufu[J]. Journal of Agricultural and Food Chemistry,2005,53(5):1684−1691. doi: 10.1021/jf048617d
[24]	Gao W J, Fan W L, Xu Y. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2014,62(25):5796−5804. doi: 10.1021/jf501214c
[25]	熊燕飞, 马卓, 彭远松.等.中国白酒风味成分的色谱分析方法研究进展[J]. 中国酿造, 2019, 38(11): 1-5.
[26]	陈彬, 何宏魁, 刘国英, 等. 大小曲及发酵方式对清香型白酒风味的影响[J]. 食品与发酵工业, 2018, 44(8): 166-171.
[27]	Ukeda H, Adachi Y, Sawamura M. Flow injection analysis of DPPH radical based on electron spin resonance[J]. Talanta,2002,58(6):1279−1283. doi: 10.1016/S0039-9140(02)00411-3
[28]	Zheng W, Wang S Y. Antioxidant activity and phenolic compounds in selected herbs[J]. Journal of Agricultural and Food Chemistry,2001,49(11):5165−5170. doi: 10.1021/jf010697n
[29]	Pratt D E. Natural antioxidants from plant material[J]. ACS Symposium Series,1992(5):54−71.
[30]	谭斌, 黄煌, 胡长干, 等. 低浓度乙醇对大鼠血管内皮损伤的保护作用[J]. 中国心血管病研究杂志,2006,4(12):926−928.
[31]	李露, 单义民. 白酒中各种风味物质对健康的影响[J]. 酿酒科技, 2020 (6): 30−36.
[32]	丁海龙, 敖灵, 邓波, 等. 中国白酒微量健康成分分析[J]. 中国酿造,2018,37(2):11−14. doi: 10.11882/j.issn.0254-5071.2018.02.003
[33]	石亚林, 范文来, 徐岩. 白酒抗氧化性的初步研究[J]. 食品工业科技, 2015, 36(2): 95−101.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	阮斯佳，赵欣欣，王燕，柳李旺，屠康，彭菁. 基于响应面和人工神经网络-遗传算法优化鲜切萝卜光动力杀菌工艺. 南京农业大学学报. 2023(06): 1196-1205 .
2.	贺弘扬. 融合径向基神经网络和遗传算法的翻板钢水闸门优化. 粘接. 2022(12): 133-136 .