高粱中蜀黍氰苷与浓香型白酒中氰化物及氨基甲酸乙酯关系的研究

Relationship between dhurrin in sorghum and cyanides and ethyl carbamate in strong-flavor Baijiu

为研究高粱中蜀黍氰苷与浓香型白酒中氰化物及氨基甲酸乙酯(EC)之间的关系,以不同高粱为研究对象,分别进行水解试验、模拟蒸酒试验和酿酒试验。水解试验结果表明:高粱中蜀黍氰苷含量与其水解所生成的氰化物总量呈正相关;模拟蒸酒试验结果表明:实验组(以S1高粱为原料)的各段馏分酒中氰化物含量显著低于对照组(以S2高粱为原料)(P<0.01);酿酒试验结果表明:实验组原酒中氰化物初始含量低于对照组,浓香型白酒中绝大部分EC是在贮存过程中生成的,原酒中氰化物初始含量和达到相对稳定状态时EC含量呈正相关(R2=0.9669),氰化物是浓香型白酒中EC的重要前体物。该研究从生产水平上证实了浓香型白酒生产企业采用蜀黍氰苷含量低的高粱作为酿酒原料,可有效降低产品中EC含量。

In order to study the relationship between dhurrin in sorghum and cyanide and ethyl carbamate(EC)in strong-flavor(Nongxiangxing)Baijiu,hydrolysis test,simulated steaming test and brewing test were carried out with different sorghums as the research objects.The hydrolysis test results showed that the content of cyanidine in sorghum was positively correlated with the total amount of cyanide generated by hydrolysis.The simulated steaming test results showed that the cyanide content of each section of the experimental group(S1 sorghum as raw material)was significantly lower than that of the control group(S2 sorghum as raw material)(P<0.01).The results of brewing test showed that the initial content of cyanides in the base Baijiu of the experimental group was lower than that of the control group,and most of the EC in strong-flavor Baijiu was generated during storage.The initial content of cyanide in the base Baijiu was positively correlated with the EC content when it reached a relatively stable state(R2=0.9669),and cyanide was an important precursor of EC in strong-flavor Baijiu.In this study,it was confirmed from the production level that using sorghum with low content of dhurrin as raw material in Baijiu production enterprises could effectively reduce the EC content in the product.