解码乙基碳酸盐在强烈芳香的Baijiu中的形成和消除机制
Liqiang Zhang1, Yue Qiu2, Yongqing Zhang2
1College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|December 17, 2024
概括
这项研究研究了在强芳香的Baijiu (SAB) 发酵和蒸过程中乙基碳酸盐 (EC) 的形成. 惠州 jiaqu (HJJQ) 方法显著降低了SAB中的EC含量,为生产更安全的Baijiu提供了有效的策略.
科学领域:
- 食品科学与技术 食品科学与技术
- 发酵科学 发酵科学
- 分析化学 分析化学
背景情况:
- 乙基碳酸盐 (EC) 是一种在发酵饮料中发现的潜在致癌物.
- 香味强烈的Baijiu (SAB) 发酵涉及复杂的微生物和化学过程.
- 在SAB生产过程中了解EC形成路径对于安全至关重要.
研究的目的:
- 为了研究不同SAB发酵模式中EC前体和EC的形成.
- 在SAB的蒸过程中分析EC的形成.
- 评估惠州 jiaqu (HJJQ) 方法在减少EC含量的有效性.
主要方法:
- 四种发酵方案 (A,B,C,D) 的比较,含有不同数量的和HJJQ应用.
- 对物理化学指数,EC前体 (素,尿素,HCN) 和发酵谷物的EC含量进行分析.
- 在SAB蒸过程中使用KEGG路径分析对EC前体和EC变化的研究.
主要成果:
- 在HJJQ操作显著增加了酒精含量和降低了发酵谷物的酸度.
- 在SAB发酵过程中,素,尿素和HCN被确定为主导的EC前体,而在蒸过程中,HCN和酒精占主导地位.
- 使用HJJQ的C协议显示,最终SAB产品中EC含量显著减少.
结论:
- 特别是在C协议中,HJJQ操作是一种有效的策略,可以减少SAB.
- 酒精和氨酸代谢是EC前体合成的关键途径.
- 这项研究提供了一种可行的方法,用于生产更安全,低EC的Baijiu.
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