不同糯米、小米与高粱混合酿造白酒风味对比分析

TS262.33; 为了探究不同原料对米混高粱酒的影响,将糯米、红糯米和小米分别与高粱1∶1混合,以传统酱香型白酒的工艺酿制米混高粱白酒.利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)和液相色谱-串联质谱(LC-MS/MS)解析3种米混高粱白酒中的挥发性风味物质和代谢物,并对结果进行主成分分析(PCA)和偏最小二乘法-判别分析(PLS-DA).结果显示,3种白酒中共检出91种挥发性风味物质,基于变量重要性投影值(VIP)＞1.0和P＜0.05,筛选出48种显著差异挥发性风味物质,主要有月桂酸乙酯、癸酸乙酯和糠醛等;筛选出125种显著差异代谢物,主要物质有牛磺酸、β-丙...

Full description

Saved in:
Bibliographic Details
Published in中国酿造 Vol. 44; no. 1; pp. 35 - 43
Main Authors 陈诺, 母应春, 苏伟, 齐琦, 林彩霞
Format Journal Article
LanguageChinese
Published 贵州大学酿酒与食品工程学院,贵州贵阳 550025 25.01.2025
Subjects
millet
sorghum
metabolite
Baijiu
挥发性风味
代谢产物
glutinous rice
高粱
糯米
白酒
volatile flavor
小米
Online AccessGet full text
ISSN0254-5071
DOI10.11882/j.issn.0254-5071.2025.01.006

Cover

Abstract TS262.33; 为了探究不同原料对米混高粱酒的影响,将糯米、红糯米和小米分别与高粱1∶1混合,以传统酱香型白酒的工艺酿制米混高粱白酒.利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)和液相色谱-串联质谱(LC-MS/MS)解析3种米混高粱白酒中的挥发性风味物质和代谢物,并对结果进行主成分分析(PCA)和偏最小二乘法-判别分析(PLS-DA).结果显示,3种白酒中共检出91种挥发性风味物质,基于变量重要性投影值(VIP)＞1.0和P＜0.05,筛选出48种显著差异挥发性风味物质,主要有月桂酸乙酯、癸酸乙酯和糠醛等;筛选出125种显著差异代谢物,主要物质有牛磺酸、β-丙氨酸、天冬门氨酸和谷氨酸等.聚类分析(CA)结果表明,小米高粱混合酒和红糯米高粱混合酒被聚为一类,糯米高粱混合酒单独为一类.
AbstractList TS262.33; 为了探究不同原料对米混高粱酒的影响,将糯米、红糯米和小米分别与高粱1∶1混合,以传统酱香型白酒的工艺酿制米混高粱白酒.利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)和液相色谱-串联质谱(LC-MS/MS)解析3种米混高粱白酒中的挥发性风味物质和代谢物,并对结果进行主成分分析(PCA)和偏最小二乘法-判别分析(PLS-DA).结果显示,3种白酒中共检出91种挥发性风味物质,基于变量重要性投影值(VIP)＞1.0和P＜0.05,筛选出48种显著差异挥发性风味物质,主要有月桂酸乙酯、癸酸乙酯和糠醛等;筛选出125种显著差异代谢物,主要物质有牛磺酸、β-丙氨酸、天冬门氨酸和谷氨酸等.聚类分析(CA)结果表明,小米高粱混合酒和红糯米高粱混合酒被聚为一类,糯米高粱混合酒单独为一类.
Abstract_FL In order to investigate the effects of different raw materials on a Baijiu brewed with different glutinous rice and millet mixed with sorghum,the glutinous rice,red glutinous rice and millet were mixed with sorghum in a 1∶1 ratio,respectively,and the Baijiu was brewed by the traditional process of sauce-flavor(Jiangxiangxing)Baijiu.The volatile flavor compounds and metabolites in the Baijiu were analyzed by headspace solid-phase microex-traction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and liquid chromatography-tandem mass spectrometry(LC-MS/MS),which re-sults were subjected to principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA).The results showed that a total of 91 volatile flavor components were identified,48 significantly different volatile flavor substances,mainly ethyl laurate,ethyl caprate and furfural,etc.were screened out based on the variable importance projection(VIP)value＞1.0 and P＜0.05.A total of 125 significantly different metabolites were screened out,with taurine,β-alanine,aspartate and glutamic acid as the main substances.The results of cluster analysis(CA)showed that the millet and sorghum Baijiu and the red glutinous rice and sorghum Baijiu were grouped into one category,and the glutinous rice and sorghum Baijiu was grouped into one category alone.
Author 陈诺
苏伟
齐琦
林彩霞
母应春
AuthorAffiliation 贵州大学酿酒与食品工程学院,贵州贵阳 550025
AuthorAffiliation_xml – name: 贵州大学酿酒与食品工程学院,贵州贵阳 550025
Author_FL SU Wei
LIN Caixia
CHEN Nuo
QI Qi
MU Yingchun
Author_FL_xml – sequence: 1
  fullname: CHEN Nuo
– sequence: 2
  fullname: MU Yingchun
– sequence: 3
  fullname: SU Wei
– sequence: 4
  fullname: QI Qi
– sequence: 5
  fullname: LIN Caixia
Author_xml – sequence: 1
  fullname: 陈诺
– sequence: 2
  fullname: 母应春
– sequence: 3
  fullname: 苏伟
– sequence: 4
  fullname: 齐琦
– sequence: 5
  fullname: 林彩霞
BookMark eNo9jz1Lw0Acxm-oYFv9GB0T_3eXuySjFt-g4KJzuVySYpAreIjQqQ6VDlqjOOgigqNDrBlaB_HD2CTkW5iiOD0_nuF5aaCa6qsAoRYGE2PHIRuReay1MoEwy2BgY5NUaAI2AXgN1f_9VdTQOgKgLrehjrYW8-ssvirSpJim38OL7O2mgsV8Ur4-FO_TfDbL4nE5-iqHz8XjZzm6K18m2W2aJR95cp-NL_OneA2thOJEB-t_2kRHO9uH7T2jc7C7397sGBpXGwwMPmNuyFwvJGFgOdjG0rbAER6jnPjgECm8gHuEcgj8UAQWp5yClI60OJMWbaLWb-65UKFQvW7UPztVVWN30FOD5V1YFtEfUoFmVQ
ClassificationCodes TS262.33
ContentType Journal Article
Copyright Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
Copyright_xml – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
DBID 2B.
4A8
92I
93N
PSX
TCJ
DOI 10.11882/j.issn.0254-5071.2025.01.006
DatabaseName Wanfang Data Journals - Hong Kong
WANFANG Data Centre
Wanfang Data Journals
万方数据期刊 - 香港版
China Online Journals (COJ)
China Online Journals (COJ)
DatabaseTitleList
DeliveryMethod fulltext_linktorsrc
Discipline Engineering
DocumentTitle_FL Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum
EndPage 43
ExternalDocumentID zgnz202501006
GrantInformation_xml – fundername: (国家自然科学基金); (黔科合服企(2020)4009
  funderid: (国家自然科学基金); (006))
GroupedDBID -02
2B.
4A8
5XA
5XC
92H
92I
93N
ABJNI
ACGFS
ALMA_UNASSIGNED_HOLDINGS
CCEZO
CDRFL
CW9
GROUPED_DOAJ
PSX
TCJ
TGT
U1G
U5L
ID FETCH-LOGICAL-s1006-10d559f59bf2fe48171c7408ab5362d082cabe6b2360edfae463630cc8c465c43
ISSN 0254-5071
IngestDate Thu May 29 04:05:40 EDT 2025
IsPeerReviewed false
IsScholarly true
Issue 1
Keywords millet
sorghum
metabolite
Baijiu
挥发性风味
代谢产物
glutinous rice
高粱
糯米
白酒
volatile flavor
小米
Language Chinese
LinkModel OpenURL
MergedId FETCHMERGED-LOGICAL-s1006-10d559f59bf2fe48171c7408ab5362d082cabe6b2360edfae463630cc8c465c43
PageCount 9
ParticipantIDs wanfang_journals_zgnz202501006
PublicationCentury 2000
PublicationDate 2025-01-25
PublicationDateYYYYMMDD 2025-01-25
PublicationDate_xml – month: 01
  year: 2025
  text: 2025-01-25
  day: 25
PublicationDecade 2020
PublicationTitle 中国酿造
PublicationTitle_FL China Brewing
PublicationYear 2025
Publisher 贵州大学酿酒与食品工程学院,贵州贵阳 550025
Publisher_xml – name: 贵州大学酿酒与食品工程学院,贵州贵阳 550025
SSID ssj0039670
ssib002263015
ssib001104799
ssib051369242
Score 2.4127889
Snippet TS262.33; 为了探究不同原料对米混高粱酒的影响,将糯米、红糯米和小米分别与高粱1∶1混合,以传统酱香型白酒的工艺酿制米混高粱白酒.利用顶空固相微萃取-气相色谱-质谱联用技...
SourceID wanfang
SourceType Aggregation Database
StartPage 35
Title 不同糯米、小米与高粱混合酿造白酒风味对比分析
URI https://d.wanfangdata.com.cn/periodical/zgnz202501006
Volume 44
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
journalDatabaseRights – providerCode: PRVAON
  databaseName: DOAJ Directory of Open Access Journals
  issn: 0254-5071
  databaseCode: DOA
  dateStart: 20240101
  customDbUrl:
  isFulltext: true
  dateEnd: 99991231
  titleUrlDefault: https://www.doaj.org/
  omitProxy: true
  ssIdentifier: ssj0039670
  providerName: Directory of Open Access Journals
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3Nb9MwFLfGkBAcEJ_ic9oBn1BKEieOfYy7VBMSnDZptylJk3EqEtsuPY3D0A4wBgIJLgiJI4cyetg4IP4Y1lb9L3jPTlsXJr6kKnq13d_7quP3rPiFkFselnARoXRyJgonCFLhiKwoIOcpuZTNQkY5bujfu88Xl4O7K-HKzInX1lNLmxtZLW8fe67kf7wKbeBXPCX7D54dg0ID0OBfuIKH4fpXPqZJQJWgYoEmIZUuFXWaRFQxGjc04SGdMHyaQXg4RgFhd5mfJzSRNFZUCt3lY2_CqYrwUyELHCMAoaEJl8YuDpaSqoWqS_oah2lA-GpYhCiMkggIhAywBdAExxaZUPMaz1F8XIkUG43UBNziO_qPYAPwR9GEZhJPejQzYxcVa64c1YvDyRCQQWlrAMc6lQ0bFthKox8w5PbOiI8PITrmFLX-LyOQAohQ84pQJdQ5oLG2HWgS82kdjKVs0zNgrxVmIz9FICryj7WUNg5oHPswMY7jO26RqKxityExdCtZzc0eEnUHY3N7ZTKVMadmoFlmTIWXKmAxZa5-XQohd9JrIeLXxvg1tJSuVOv-VIJcBzXttVYbR0CajoXsT_oR5761U6GjbCzvYWexPmdWVBl6jENWP67ixiSPzFZnJcIpQkcC3vmdePocXatMW2tWyLd0jpytcrX52Ey882Sm_eACOWNV8LxI1NHhs97e00G3M9jvft963Pv0HIijw93hxzeDz_v9g4Pe3s5w-9tw6_3g7dfh9svhh93ei26v86XfedXbedJ_t3eJLDeSpfqiU72WxFn39Fur3Cak4WUos9Ivi0B4kZdHgSvSLIRosAkxdZ5mBc98xt2iWaYF1uRjbp6LPOBhHrDLZLb1sFVcIfMySmWQesxPIa0vIXZOI9cr3RCxioiJq2SussBqddtZX53y0LU_DbhOTk-mxg0yu_Fos7gJYfRGNqed-gPvaJVU
linkProvider Directory of Open Access Journals
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E4%B8%8D%E5%90%8C%E7%B3%AF%E7%B1%B3%E3%80%81%E5%B0%8F%E7%B1%B3%E4%B8%8E%E9%AB%98%E7%B2%B1%E6%B7%B7%E5%90%88%E9%85%BF%E9%80%A0%E7%99%BD%E9%85%92%E9%A3%8E%E5%91%B3%E5%AF%B9%E6%AF%94%E5%88%86%E6%9E%90&rft.jtitle=%E4%B8%AD%E5%9B%BD%E9%85%BF%E9%80%A0&rft.au=%E9%99%88%E8%AF%BA&rft.au=%E6%AF%8D%E5%BA%94%E6%98%A5&rft.au=%E8%8B%8F%E4%BC%9F&rft.au=%E9%BD%90%E7%90%A6&rft.date=2025-01-25&rft.pub=%E8%B4%B5%E5%B7%9E%E5%A4%A7%E5%AD%A6%E9%85%BF%E9%85%92%E4%B8%8E%E9%A3%9F%E5%93%81%E5%B7%A5%E7%A8%8B%E5%AD%A6%E9%99%A2%2C%E8%B4%B5%E5%B7%9E%E8%B4%B5%E9%98%B3+550025&rft.issn=0254-5071&rft.volume=44&rft.issue=1&rft.spage=35&rft.epage=43&rft_id=info:doi/10.11882%2Fj.issn.0254-5071.2025.01.006&rft.externalDocID=zgnz202501006
thumbnail_s http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fzgnz%2Fzgnz.jpg