封缸酒中美拉德反应中风味物质的研究

Thestudy of maillard action and flavor compounds in jar- sealed rice wine

封缸酒属于黄酒类酒品,其营养丰富,同时还具有一定的药用价值和保健功能,本文研究的主要内容包括:封缸酒中美拉德反应的确定;美拉德反应与封缸酒沉淀的产生以及风味物质含量变化之间的关系。研究结果如下:通过对新酿黄酒以及5年、8年、15年封缸酒中氨基酸、还原糖、吸光度、抗氧化性的测定分析,说明了封缸酒在陈酿过程中确实发生了美拉德反应。通过改变温度、p H、Na2SO3、金属离子、还原糖、氨基酸这6种影响美拉德反应速率的因素对新酿黄酒进行处理,分析处理后吸光度和透光率的变化规律,结果表明美拉德反应与沉淀的产生呈正相关关系。对新酿黄酒进行加热、加入赖氨酸、加入葡萄糖以加速美拉德反应,对反应后酒样进行GC-MS分析并与5年陈封缸酒做对比,结果表明封缸酒中的美拉德反应能够产生挥发性风味物质糠醛、2,4-二甲基苯甲醛和3,5-二甲基苯甲醛。

The jar-sealed rice wine is one kind of rice wine,its full of many nutrition and has some medicine value and healthy function. The main contents of this article include：the confirmation of maillard action in the jar-sealed rice wine, the connection of maillard action with the precipitate and the flavor content,analysis of precipitation components and the stability research of the jar-sealed rice wine. The conclusion are as follows：By testing and analyzing theamino acids,reducing sugars,absorbance,and anti-oxidation of the new rice wine and dif-ferent years sealed rice wine,the result shows that the maillard action happened during the aging in the jar-sealed rice wine. By changing the temperature,PH,Na2 SO3 ,metal ions,reducing sugars and amino acids which affect maillard reaction rate in the new rice wine,analysis the change rules between the absorbance and the luminousness. results show that the maillard reaction and the generation of precipitation are positively correlated. To speed up the maillard reaction in the flash rice wine by heating,adding lysine,adding glucose. Analysis the samples by GC-MS and compare to the 5-year jar-sealed rice wine,the result shows that the maillard in the rice wine can prod-uct furfural,2,4-dimethyl benzene,formaldehyde,3,5-dimethyl benzene formaldehyde.