School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Res Int. 2021 Nov;149:110681. doi: 10.1016/j.foodres.2021.110681. Epub 2021 Sep 1.
Ageing is a time-consuming step in Baijiu manufacture, stimulating an urgent requirement of optimization. Variation of artificial aged Feng-flavor Baijiu by inhomogeneous alternating magnetic field was investigated through quantitative foodomics combined with confirmed ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). A total of 153 substances were identified with significant variables (p < 0.05, VIP > 1) and 16 metabolic pathways related to Feng-flavor Baijiu functions were obtained. The method showed good accuracy with recovery values between 80.4% and 117.4% and precision lower than 9.8% for all characteristic substances. Limit of detection (LOD) was ranging between 1.6 and 10.0 μg/L with R ≥ 0.99. Factor analysis demonstrated that ageing degree of magnetized samples increased with rise of magnetic field intensity and the maximum effect was equivalent to 12.81 years of natural ageing. The results of stoichiometric analysis revealed that regulation of magnetic field on proportion in Baijiu was mainly performed through entropy and the hydrogen bond strength of Baijiu molecules. Sensory evaluation illustrated that score of Baijiu samples reached the highest at 150 mT, demonstrating that magnetic field treatment can be considered as an optimized ageing means for Feng-flavor Baijiu.
白酒酿造过程中的陈酿是一个耗时的步骤，这刺激了对优化的迫切需求。通过定量食品组学结合已确认的超高效液相色谱四极杆-轨道阱高分辨质谱（UHPLC-Q-Orbitrap），研究了不均匀交变磁场对人工陈酿凤香型白酒的影响。共鉴定出 153 种具有显著变量（p<0.05，VIP>1）的物质，并获得了 16 种与凤香型白酒功能相关的代谢途径。该方法具有良好的准确性，所有特征物质的回收率在 80.4%至 117.4%之间，精密度低于 9.8%。检测限（LOD）在 1.6 至 10.0μg/L 之间，相关系数（R）≥0.99。因子分析表明，随着磁场强度的增加，磁化样品的陈酿程度增加，最大效果相当于 12.81 年的自然陈酿。化学计量分析的结果表明，磁场对白酒中比例的调节主要是通过白酒分子的熵和氢键强度来实现的。感官评价表明，磁场处理后，白酒样品的评分为 150 mT 时达到最高，这表明磁场处理可以被视为凤香型白酒的一种优化陈酿手段。
