摘要
为明确高粱原料对白酒固态发酵过程中氨基甲酸乙酯(EC)含量的影响,以不同高粱为原料,采用清香型白酒工艺进行酿造,探究高粱中尿素、瓜氨酸、氰化物与白酒EC含量的关系。结果表明,四种高粱中尿素、瓜氨酸、氰化物含量均有显著差异(P<0.05),对高粱中尿素、瓜氨酸、氰化物与白酒EC进行相关性分析,高粱中氰化物与大米查酒EC含量的拟合系数R2为0.917 7,与二米查酒EC含量的拟合系数R2为0.674 6,高粱中尿素和瓜氨酸与白酒EC含量的拟合系数R2均小于0.5,表明高粱中氰化物是影响白酒中EC含量的主要因素。白酒中氰化物、瓜氨酸、尿素与其EC相关性的研究结果表明,白酒中的氰化物含量与EC含量相关性显著(P<0.05)。不同品种高粱原料对白酒中EC含量的影响显著(P<0.05),选择含氰化物较少的高粱品种,可有效降低白酒中的EC含量。
In order to clarify the influence of sorghum raw materials on ethyl carbamate(EC)content during solid-state fermentation of Baijiu,with different sorghum as raw materials,a Baijiu was produced by the process of light-flavor(Qingxiangxing)Baijiu,and the relationship between urea,citrulline,cyanide in sorghum and EC content of Baijiu was investigated.The results showed that the contents of urea,citrulline and cyanide in four kinds of sorghum were significantly different(P<0.05).The correlation analysis between urea,citrulline and cyanide in sorghum and EC of Baijiu showed that the fitting coefficient R2 between cyanide in sorghum and EC content of Baijiu after the first distillation was 0.9177,and that between cyanide in sorghum and EC content of Baijiu after the second distillation was 0.6746.The fitting coefficients R2 of urea and citrulline in sorghum to the EC content of Baijiu were both less than 0.5,which indicated that cyanide in sorghum was the main factor affecting EC content in Baijiu.The results of correlation between cyanide,citrulline and urea and EC in Baijiu showed that there was a significant correlation between cyanide and EC content of Baijiu(P<0.05).Different varieties of sorghum raw materials had a significant effect on the EC content in Baijiu(P<0.05),and the selection of sorghum varieties containing less cyanide could effectively reduce the EC content in Baijiu.
作者
刘迪
吕高奇
杨磊
金雪晴
丁楠
张俊杰
LIU Di;LV Gaoqi;YANG Lei;JIN Xueqing;DING Nan;ZHANG Junjie(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222000,China;Zhongzhuo Wine Industry Co.,Ltd.,Suqian 223800,China;China Shenjiu Group Co.,Ltd.,Luzhou 646000,China)
出处
《中国酿造》
CAS
北大核心
2024年第6期108-114,共7页
China Brewing
基金
江苏省高等学校大学生实践创新训练计划项目(SY202111641638002)。
关键词
清香型白酒
氨基甲酸乙酯
高粱
相关性
light-flavor(Qingxiangxing)Baijiu
ethyl carbamate
sorghum
correlation
