摘要
为探究酱香型白酒酒醅堆积发酵过程中吡嗪类化合物生成规律,该研究通过顶空固相微萃取-气相色谱-串联质谱(HS-SPME-GC-MS/MS)、宏基组测序技术及常规方法分别分析酱香型白酒酒醅堆积发酵过程中吡嗪类化合物、微生物菌群及理化指标的变化,并对其进行相关性分析。结果表明,酒醅堆积发酵过程中共检测出35种吡嗪类化合物,含量较高的分别是2-乙酰基-3-甲基吡嗪(3.83~5.48μg/g)和四甲基吡嗪(1.58~2.10μg/g)。酒醅堆积发酵过程中还原糖、总酸、淀粉、蛋白酶整体呈下降趋势,粗蛋白、水分、糖化酶、α-淀粉酶活性等整体呈上升趋势。堆积发酵后酒醅中细菌微生物群落结构基本不变,但真菌微生物群落结构差异较大。相关性分析表明,2,5-二甲基-3-(3-甲基丁基)-吡嗪、四甲基吡嗪与微生物及理化指标相关性较强。2,5-二甲基-3-(3-甲基丁基)-吡嗪与岩石芽孢杆菌属(Scopulibacillus)、米勒酵母属(Millerozyma)等菌属及粗蛋白、糖化酶呈极显著相关(P<0.01);四甲基吡嗪与海洋芽胞杆菌属(Oceanobacillus)、糖多孢菌属(Saccharpolyspora)及酸性蛋白酶呈极显著相关(P<0.01)。因此,吡嗪类化合物的生成与微生物菌群及理化指标密切相关。
In order to explore the formation rules of pyrazines in fermented grains during the stacking fermentation of sauce-flavor(Jiangxiangxing)Baijiu,the changes in pyrazines,microbial communities and physicochemical indicators in fermented grains during the stacking fermentation of sauce-flavor Baijiu were respectively analyzed by headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS/MS),metagenomic sequencing technology,and conventional methods,and the correlation analysis was conducted.The results showed that a total of 35 pyrazines were detected in fermented grains during the pile fermentation,with the higher concentrations being 2-acetyl-3-methylpyrazine(3.83-5.48μg/g)and tetramethylpyrazine(1.58-2.10μg/g).During the pile fermentation process,reducing sugars,total acid,starch,and protease generally exhibited a decreasing trend,while crude protein,moisture,saccharifying enzyme,andα-amylase activity showed an overall increasing trend.The bacterial microbial community structure in the fermented grains remained basically unchanged after pile fermentation,whereas significant differences were observed in the fungal microbial community structure.Correlation analysis indicated that 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and tetramethylpyrazine had a strong correlation with microorganisms and physicochemical indicators.2,5-dimethyl-3-(3-methylbutyl)-pyrazine was extremely significantly correlated with genera such as Scopulibacillus and Millerozyma,as well as crude protein and glycase(P<0.01).Tetramethylpyrazine was extremely significantly correlated with Oceanobacillus,Saccharpolyspora and acidic protease(P<0.01).Therefore,the production of pyrazines was closely related to the microbial flora and physicochemical indicators.
作者
龙亚飞
饶魏
唐琳
钟原
段琪军
龙胜刚
巫宝璘
张启航
李利宏
LONG Yafei;RAO Wei;TANG Lin;ZHONG Yuan;DUAN Qijun;LONG Shenggang;WU Baolin;ZHANG Qihang;LI Lihong(School of Brewery Engineering,Moutai Institute,Zunyi 564500,China)
出处
《中国酿造》
北大核心
2025年第12期95-101,共7页
China Brewing
基金
茅台学院高层次人才科研启动经费项目(mygccrc[2022]037)
合肥市科学技术基金项目(遵市科合HZ字(2022)177号,遵市科合HZ字(2024)377号)。
关键词
酱香型白酒
堆积发酵
吡嗪类化合物
理化指标
微生物群落
相关性分析
sauce-flavor Baijiu
stacking fermentation
pyrazines
physicochemical index
microbial community
correlation analysis
