摘要
为筛选蜀黍氰苷含量低的酿酒高粱原料,对39种不同产地、不同品种高粱中蜀黍氰苷进行差异化分析,并以不同产地的高粱为原料进行了酿酒试验。结果表明,不同产地、不同品种高粱中蜀黍氰苷含量有较大差异,范围为0.31~13.16 mg/kg。高粱中蜀黍氰苷含量与产地关系较大,东北地区高粱中蜀黍氰苷含量普遍较高(2.53~13.16 mg/kg),川南地区高粱中蜀黍氰苷含量相对较低(0.31~4.28 mg/kg),采用川南地区高粱作为酿酒高粱原料时,酒体中氰化物(106.00~258.40μg/L)及氨基甲酸乙酯含量(160.92~304.42μg/kg)较低。该研究从蜀黍氰苷含量角度证实了川南地区盛产的高粱为优质酿酒原料,并在生产水平上验证了选用川南地区种植的高粱作为酿酒原料,可有效降低酒体中氰化物及氨基甲酸乙酯含量。
In order to screen the brewing sorghum raw materials with low dhurrin content,the differential analysis of dhurrin in 39 kinds of sorghum from different producing areas and varieties was conducted,and brewing experiment was carried out with sorghum from different producing areas as raw materials.The results showed that the dhurrin content in sorghum from different producing areas and varieties varied greatly,ranging from 0.31 to 13.16 mg/kg.The dhurrin content in sorghum had a great relationship with the producing areas.The dhurrin content of sorghum in northeast China was generally high(2.53-13.16 mg/kg),and the dhurrin content of sorghum in southern Sichuan was relatively low(0.31-4.28 mg/kg).When sorghum from southern Sichuan as brewing sorghum raw materials,the contents of cyanide(106.00-258.40μg/L)and ethyl carbamate(160.92-304.42μg/kg)in the Baijiu was low.The study confirmed that sorghum grown in southern Sichuan was a high-quality brewing raw material from the perspective of dhurrin content,and verified that the selection of sorghum grown in southern Sichuan as brewing raw material could effectively reduce the contents of cyanide and ethyl carbamate in Baijiu.
作者
周韩玲
安明哲
赵东
郭艳
宋廷富
李隆淼
郑佳
ZHOU Hanling;AN Mingzhe;ZHAO Dong;GUO Yan;SONG Tingfu;LI Longmiao;ZHENG Jia(Yibin Wuliangye Co.,Ltd.,Yibin 644007,China;Solid-State Fermentation Resource Utilization Key Laboratory ofSichuan Province,Yibin 644000,China)
出处
《中国酿造》
CAS
北大核心
2023年第7期209-213,共5页
China Brewing
基金
四川省科技计划项目(2019ZYZF0092)。
关键词
高粱
蜀黍氰苷
氨基甲酸乙酯
产地
品种
差异化
sorghum
dhurrin
ethyl carbamate
producing area
variety
differentiation
