老户周黄酒色泽与易褐变营养物含量的相关性研究

STUDY ON THE CORRELATION BETWEEN COLOR AND BROWNING NUTRIENT CONTENTS OF LAOHUZHOU RICE WINE

以老户周黄酒为例,分析探讨了黄酒陈化中易褐变营养物含量与褐变度的相关性。以相同工艺生产的不同年份的老户周黄酒为研究对象,通过测定黄酒的褐变度以及样品中还原糖、氨基酸、多酚、5-羟甲基糠醛、抗坏血酸等营养物的含量,利用SAS 9.1软件分析它们之间的相关性。研究表明:老户周黄酒中葡萄糖、Asp、Ala、Val、Ile、Leu及Lys含量与褐变度的相关性均显著(P<0.05);黄酒中的多酚及美拉德反应中间产物5-羟甲基糠醛(5-HMF)的含量与褐变度相关性均极显著(P<0.01);而抗坏血酸含量与褐变度相关性不显著(P>0.05)。以上结果为深入分析黄酒陈化中营养成分变化与色泽形成机制之间的相关性提供了理论依据。

In general,the color formation of yellow wine commonly resulted from enzyme-associated and non-enzyme-catalyzed browning reactions during natural aging.In this work,Laohuzhou rice wine was selected to investigate the correlation between nutrient contents and browning during natural aging.Laohuzhou rice wine with same producing processes at different years were using as raw materials,the browning degree of rice wine and the nutrient contents including reducing sugar,amino acids,polyphenols,5-hydroxymethyl furfural,ascorbic acid were detected by chromatography and then the correlation between browning degree and the nutrient contents was analyzed using SAS software(version 9.1).The results showed that the contents of glucose,Asp,Ala,Val,Ile,Leu and Lys were remarkably correlated with the browning degree in the rice wine(P<0.05),respectively.Additionally one of the maillard reaction intermediates 5-hydroxymethylfurfural(5-HMF)and polyphenols were significantly correlated with the browning degree(P<0.01),whereas the correlation between ascorbic acid and browning was not significant(P>0.05).These results provided a theoretical basis for further analysis of relevance between changes of nutrients and color formation mechanism in Chinese rice wine during natural aging.