摘要
四甲基吡嗪不仅是中国白酒风味相关的重要化合物,同时具有特殊的药理作用,赋予中国白酒有益健康的功能。江南大学对中国白酒中四甲基吡嗪的来源及产生机制进行了深入的研究,研究验证了中国白酒中四甲基吡嗪产生的主要途径来源于微生物的代谢反应,并非美拉德反应。对江南大学在"中国白酒169计划"中关于四甲基吡嗪的研究结果进行了总结,包括产生四甲基吡嗪的微生物、产生途径及代谢调控等。
TTMP is not only an important liquor flavor-related compound but also in possession of special pharmacological functions benefical to people＇s health.We have studied the source and the production mechanism of TTMP in liquor in depth in Jiangnan University.The research proved that TTMP in liquor mainly comes from microbial metabolism but not from Maillard reaction.In this paper,the research accomplishments of TTMP in ＂China Liquor 169 Planning＂ in Jiangnan University were summed up including the microbes producing TTMP,the prodcution pathway of TTMP,and the control of TTMP production etc.（Tran.by YUE Yang）
出处
《酿酒科技》
2011年第7期37-40,共4页
Liquor-Making Science & Technology
