酿酒科技2024，Issue(12) ：47-51,60.DOI:10.13746/j.njkj.2024143

酱香型白酒前三轮次堆积发酵过程中四甲基吡嗪变化规律研究

Variation of Tetramethylpyrazine during Stacking Fermentation of the 1st,2nd and 3rd Production Rounds of Jiangxiang Baijiu

龙亚飞 郭淳钦 朱孜 孟卓妮 冉光耀
酿酒科技2024，Issue(12) ：47-51,60.DOI:10.13746/j.njkj.2024143
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酱香型白酒前三轮次堆积发酵过程中四甲基吡嗪变化规律研究

Variation of Tetramethylpyrazine during Stacking Fermentation of the 1st,2nd and 3rd Production Rounds of Jiangxiang Baijiu

龙亚飞 1郭淳钦 1朱孜 1孟卓妮 1冉光耀1
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作者信息

  • 1. 茅台学院酿酒工程系,贵州仁怀 564500
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摘要

四甲基吡嗪(Tetramethylpyrazine,简称TTMP)在白酒中呈现甜香、坚果香及花香等香气,是白酒中重要健康因子成分.本研究以酱香型白酒一轮、二轮、三轮次堆积发酵酒醅为研究对象,采用浸提法结合气相色谱质谱联用技术(GC-MS)检测不同轮次堆积发酵过程中四甲基吡嗪含量,并总结其动态变化规律.结果表明,第一轮次堆积发酵过程中四甲基吡嗪含量为6.28～8.40 mg/kg,第二轮次堆积发酵过程中四甲基吡嗪含量为11.47～21.20 mg/kg,第三轮次堆积发酵过程中四甲基吡嗪含量为19.63～23.74 mg/kg.一轮、二轮、三轮次酱香堆积发酵过程中,四甲基吡嗪的含量呈现出持续增长的态势.

Abstract

Tetramethylpyrazine(TTMP)presents sweet,nutty and floral aroma in Baijiu,and is an important health factor in Baijiu.In this study,the fermented grains during staking fermentation of the 1st,2nd and 3rd production rounds of Jiangxiang Baijiu were taken as the research objects,the content of TTMP in the fermented grains were detected by extraction method and gas chromatography-mass spectrometry(GC-MS),and the dynamic change law of TTMP was summarized.The results showed that the content of TTMP in the 1st production round was 6.28 mg/kg to 8.40 mg/kg,in the 2nd production round was 11.47 mg/kg to 21.20 mg/kg,and in the 3rd production round was 19.63 mg/kg to 23.74 mg/kg.The content of TTMP showed a trend of continuous increasing during stacking fermentation of the 1st,2nd and 3rd production rounds of Jiangxiang Baijiu.

关键词

酱香型白酒/一轮、二轮、三轮次/堆积发酵/四甲基吡嗪

Key words

Jiangxiang Baijiu/1st,2nd and 3rd production rounds/stacking fermentation/tetramethylpyrazine

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出版年

2024
酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD
影响因子：0.589
ISSN：1001-9286
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