酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
8期
36-38,42
,共4页
梅兰春芝麻香型白酒%四甲基吡嗪%生成途径%白酒
梅蘭春芝痳香型白酒%四甲基吡嗪%生成途徑%白酒
매란춘지마향형백주%사갑기필진%생성도경%백주
Meilanchun Zhimaxiang Baijiu(sesame-flavor liquor)%tetramethylpyrazine%formation routes%Baijiu(liquor)
通过研究蒸馏、加热和贮存过程对芝麻香型白酒中四甲基吡嗪（TMP）的影响，初步推断梅兰春芝麻香型白酒中四甲基吡嗪的生成途径。结果表明，蒸馏过程中发生了美拉德（Maillard）反应，并有一定量的TMP产生。与此同时，TMP的生成量受到Maillard反应底物的种类和浓度的影响；加热过程同样有利于TMP的生成，且TMP的生成量随时间的延长而增加。由此推断出，梅兰春芝麻香型白酒蒸馏和贮存阶段产生的TMP完全来源于Mail-lard反应。
通過研究蒸餾、加熱和貯存過程對芝痳香型白酒中四甲基吡嗪（TMP）的影響，初步推斷梅蘭春芝痳香型白酒中四甲基吡嗪的生成途徑。結果錶明，蒸餾過程中髮生瞭美拉德（Maillard）反應，併有一定量的TMP產生。與此同時，TMP的生成量受到Maillard反應底物的種類和濃度的影響；加熱過程同樣有利于TMP的生成，且TMP的生成量隨時間的延長而增加。由此推斷齣，梅蘭春芝痳香型白酒蒸餾和貯存階段產生的TMP完全來源于Mail-lard反應。
통과연구증류、가열화저존과정대지마향형백주중사갑기필진（TMP）적영향，초보추단매란춘지마향형백주중사갑기필진적생성도경。결과표명，증류과정중발생료미랍덕（Maillard）반응，병유일정량적TMP산생。여차동시，TMP적생성량수도Maillard반응저물적충류화농도적영향；가열과정동양유리우TMP적생성，차TMP적생성량수시간적연장이증가。유차추단출，매란춘지마향형백주증류화저존계단산생적TMP완전래원우Mail-lard반응。
Through the study of the effects of distillation, heating, and aging on TMP in Meilanchun Zhimaxiang Baijiu(sesame-flavor liquor), the formation routes of TMP were preliminarily inferred as follows:Maillard reaction occurred in the distillation process, and a certain amount of TMP was produced and its yield was influenced by the varieties and the concentration of Maillard reaction substrates, besides, heating was al-so helpful for producing TMP and TMP yield increased with aging extension. As a conclusion, TMP produced in the process of distillation and aging completely came from Maillard reaction.
