董酒中健康价值生物活性物质的探讨(五)

Healthcare Value and Bioactive Substances of Dongjiu(Ⅴ)

董酒作为我国白酒十二大香型之一的“董香型”,其工艺特点之一便是“百草入曲”。百种中药材在酿酒过程中通过自然发酵后形成酸、酯、醇、醛等微量物质,这些成分铸就了董酒的风味特点,也是董酒工艺被列为“国密”的重要原因之一。本文对董酒风味成分中的萜品醇、樟脑、雪松醇、茴香醛等物质进行全面的分析阐述,从分子结构、理化性质及生理特性等方面对每种物质进行详尽介绍。

One of the most unique production techniques of Dongjiu is to use medicinal herbs to make Qu.During fermentation,over a hundred kinds of medicinal herbs produce acids,esters,alcohols and aldehydes that give Dongjiu its unique flavor,which is why the production process of Dongjiu is classified as“state secret”.In this paper,we introduced the molecular structures,physicochemical characteristics and physiological functions of the bioactive substances in Dongjiu,including terpineol,camphor,cedrol,anisaldehyde,etc.