摘要
白酒是我国最重要的传统发酵食品之一,在世界范围内享有很高的声誉。曲药被称为酒之骨,决定了白酒的风格和品质,对白酒酿造起着举足轻重的作用。目前,主要采用顶空-固相微萃取与气质联用的方法研究大曲中低沸点香味物质,对大曲中高沸点难挥发成分研究鲜有报道。本研究以洋河酒厂提供的大曲为材料,利用95%vol乙醇进行提取,结合正相硅胶、反相硅胶、Sephadex LH-20等多种色谱技术,从大曲中分离得到6个螺甾醇类化合物,应用核磁共振、质谱等波谱技术分别将其鉴定为sarsasapogenin(1)、7α-hydroxysarsasapogenin(2)、yamogenin(3)、diosgenin(4)、neotigogenin(5)和tigogenin(6)。本研究首次从洋河大曲中发现了具有广泛生理活性的螺甾醇类小分子,为揭示中国白酒的健康功能因子奠定了基础。
Daqu is closely related to the quality and styles of Baijiu. It plays an important role in liquor-making. At present, the flavoring compounds with low boiling point in Daqu are studied by HS-SPME-GC-MS. However, there are few reports on the flavoring compounds with high boiling point in Daqu. In this study, Daqu from Yanghe Distillery was used as the research object. 6 spirostanols were isolated from Daqu through 95 %vol ethanol extraction and multiple chromatographic technology including silica gel, reverse phase silica gel and Sephadex LH-20. On the basis of spectroscopic analysis, they were identified as sarsasapogenin （1）, 7α-hy- droxysarsasapogenin （2）, yamogenin （3）, diosgenin （4）, neotigogenin （5）, and tigogenin （6）. These spirastanols with diverse biological activities were reported in Yanghe Daqu for the first time, which laid the foundation for discovering healthy constituents in Chinese Baijiu in the future.
出处
《酿酒科技》
2017年第5期31-34,共4页
Liquor-Making Science & Technology
关键词
大曲
化学成分
活性成分
色谱技术
螺甾醇
Daqu
chemical constituents
bioactive components
chromatography
spirostanols
