摘要
为分析黄酒苦味与其成分的关系,使用气相色谱(GC)和高效液相色谱仪(HPLC)测定16种半干型黄酒样品中的挥发性成分、氨基酸及理化指标,采用Pearson相关性分析计算各成分与苦味值的相关系数,并以测定成分为X变量、以苦味值为Y变量,建立偏最小二乘法回归(PLSR)分析模型,验证苦味相关成分和模型预测的准确性。结果表明,黄酒中的苦味物质以挥发性成分为主,集中在异戊醇(R=0.808)、异丁醇(R=0.642)、正丙醇(R=0.623)和乳酸乙酯(R=0.771),氨基酸与苦味相关性不高(R=-0.536~0.464),酒精与苦味相关性最高(R=0.850),总酸对苦味有促进作用(R=0.649),总糖对苦味有明显抑制作用(R=-0.735)。PLSR分析模型证实了Pearson相关性分析的可靠性,且能很好的预测黄酒苦味值,预测准确性达到90%,这为确定黄酒苦味提供了科学分析的客观方法。
To analyze the relationship between bitterness and components of Huangjiu(Chinese rice wine),the volatile components,amino acid and physicochemical indexes of 16 kinds of semi-dry Huangjiu samples were determined by GC and HPLC.The correlation coefficient between each component and bitterness value was calculated by Pearson correlation analysis.Partial least square regression(PLSR)analysis model was established using measured component as the variable X,and bitterness value as the variable Y,and the accuracy of bitterness related components and model prediction was verified.The results showed that the bitter substances in Huangjiu were mainly volatile components,concentrated in isoamyl alcohol(R=0.808),isobutanol(R=0.642),n-propanol(R=0.623)and ethyl lactate(R=0.771).The correlation between amino acids and bitterness was not high(R=-0.536-0.464),the correlation between alcohol and bitterness was the highest(R=0.850).Total acid had a promoting effect on bitterness(R=0.649),and total sugar had a significant inhibitory effect on bitterness(R=-0.735).The PLSR analysis model confirmed the reliability of Pearson correlation analysis and could predict the bitterness value of rice wine well,the prediction accuracy reached 90%,which provided an objective method of scientific analysis for determining the Huangjiu bitterness.
作者
陈文颖
周世水
闫统帅
郭波
CHEN Wenying;ZHOU Shishui;YAN Tongshuai;GUO Bo(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Guangdong Shiwan Winery Group Co.,Ltd.,Foshan 528031,China)
出处
《中国酿造》
CAS
北大核心
2022年第7期191-197,共7页
China Brewing
基金
企业合作项目(x2swD8131450)。
关键词
黄酒
苦味
挥发性成分
氨基酸
苦味评定
偏最小二乘法回归
Huangjiu
bitterness
volatile component
amino acid
bitterness evaluation
partial least squares regression
