酱香型和清香型白酒糟多酚类物质解析及对短链脂肪酸调节作用研究

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中文摘要：该研究使用酱香型和清香型白酒糟作为原料,提取游离酚和结合酚,并测定其多酚含量.通过高效液相色谱-四级杆飞行时间串联质谱仪联用技术,对游离酚和结合酚的组成进行了鉴定.同时,还测定了多酚化合物的抗氧化活性.此外,通过体外模拟胃肠道消化模型,研究了酱香型和清香型白酒糟中游离酚和结合酚对短链脂肪酸的调节作用.结果显示,酱香型白酒糟的游离酚含量为5.67 mg/g,结合酚含量为3.03 mg/g;清香型白酒糟的游离酚含量为5.27 mg/g,结合酚含量为1.87 mg/g.2种类型的白酒糟中多酚化合物存在差异.在酱香型白酒糟中,杨梅素(377.72 μg/g)和阿魏酸(2 206.35 μg/g)分别是游离酚和结合酚中含量最高的多酚化合物;而在清香型白酒糟中,对香豆酸(2 331.17 μg/g)和原儿茶素(552.18 μg/g)分别是游离酚和结合酚中含量最高的多酚化合物.酱香型白酒糟多酚具有更高的抗氧化活性,且抗氧化活性与表儿茶素、丁香酸、紫杉叶素、原儿茶酸、咖啡酸、杨梅素、槲皮素和橙皮素呈显著正相关关系.此外,2种类型的白酒糟多酚促进了短链脂肪酸的产生.在模拟发酵24 h时,清香型白酒糟的游离酚和酱香型白酒糟的结合酚分别对丁酸和戊酸的促进效果最好;而在模拟发酵48 h时,酱香型白酒糟和清香型白酒糟的游离酚分别对乙酸和丙酸的促进效果最好.

外文标题：Analysis of polyphenols in sauce-flavor and light-flavor Baijiu distiller's grain and their effects on the regulation of short-chain fatty acids

外文摘要：This study used sauce-flavor and light-flavor Baijiu distiller's grain as raw materials to extract free phenols and bound phe-nols,determined their polyphenol content,and identified the composition of free phenols and bound phenols using high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry.The antioxidant activity of polyphenolic compounds was deter-mined,and the regulatory effects of free phenols and bound phenols from sauce-flavor and light-flavor Baijiu distiller's grain on short-chain fatty acids were investigated through an in vitro simulated gastrointestinal digestion model.The results showed that the free phenol content in sauce-flavor Baijiu distiller's grain was 5.67 mg/g,and the bound phenol content was 3.03 mg/g.The free phenol content in light-flavor Baijiu distiller's grain was 5.27 mg/g,and the bound phenol content was 1.87 mg/g.There were differences in polyphenolic compounds between these two types of Baijiu distiller's grain.In sauce-flavor Baijiu distiller's grain,myricetin(377.72 μg/g)and fer-ulic acid(2 206.35 μg/g)were the polyphenolic compounds with the highest content of free phenols and bound phenols,respectively;while in light-flavor Baijiu distiller's grain,p-coumaric acid(2 331.17 μg/g)and protocatechuic acid(552.18 μg/g)were the poly-phenolic compounds with the highest content of free phenols and bound phenols,respectively.The polyphenols in sauce-flavor Baijiu dis-tiller's grain had higher antioxidant activity than light-flavor Baijiu distiller's grain,which was significantly positively correlated with epi-catechin,syringate,taxifolin,protocatechuic acid,caffeic acid,myricetin,quercetin,and hesperidin.Additionally,both types of Baijiu distiller's grain promote the production of short-chain fatty acids.At 24 h of simulated fermentation,the free phenols in light-flavor Baijiu distiller's grain and the bound phenols in sauce-flavor Baijiu distiller's grain have the best promotion effect on butyric acid and valeric acid;while at 48 h of simulated fermentation,the free phenols in sauce-flavor Baijiu distiller's grain and light-flavor Baijiu distiller's grain had the best promotion effect on acetic acid and propionic acid.

外文关键词：

distiller's grainpolyphenolsantioxidantshort-chain fatty acids

作者：

钟江、黄永光、周蝶、陆丽娟、朱家合、左乾程、程玉鑫、胡鹏刚

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作者单位：

贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳,550025

贵州岩博酒业有限公司,贵州盘州,553523

贵州省酣客君丰酒业有限公司,贵州仁怀,564500

贵州大学酿酒与食品工程学院,贵州贵阳,550025

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关键词：

酒糟多酚抗氧化短链脂肪酸

基金：

国家自然科学基金国家自然科学基金贵州省科技项目贵州省科技支撑项目贵州省信息产业厅项目贵州大学自然科学专项科研基金中央引导地方科技发展专项校企联合项目&&

项目编号：

3226056032301997ZK[2022]047[2023]343[2020]198X2021327黔科中引地[2019]4019K22-0115-014黔人领发[2020]8号

出版年：

2024

DOI：

10.13995/j.cnki.11-1802/ts.037469

食品与发酵工业

中国食品发酵工业研究院全国食品与发酵工业信息中心

食品与发酵工业

CSTPCD北大核心

影响因子：0.761

ISSN：0253-990X

年,卷(期)：2024.50(3)

参考文献量7