Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
J Agric Food Chem. 2024 Oct 2;72(39):21752-21762. doi: 10.1021/acs.jafc.4c05117. Epub 2024 Sep 12.
Simultaneous detection of the dynamic distribution of long-chain fatty acid ethyl esters (LCFAEEs) during Baijiu distillation is crucial for optimizing its flavor and health attributes. In this study, we synthesized a simple, cost-effective FeO@NH adsorbent to simultaneously extract eight LCFAEEs from Baijiu. Through density functional theory and adsorption experiments, we elucidated 1,6-hexanediamine as a surface modifier, with the -NH groups providing adsorption sites for the LCFAEEs via hydrogen-bonding interactions and van der Waals forces. Additionally, we established the magnetic solid-phase extraction-GC-MS extraction technique combined with stable isotope dilution analysis to analyze LCFAEEs. This method revealed the dynamic distribution patterns of LCFAEEs during strong aroma-type Baijiu (SAB) distillation. We observed that the concentrations of the eight LCFAEEs gradually decreased with prolonged distillation and were significantly correlated with ethanol concentration. To ensure optimal flavor and clarity in SAB, it is recommended to select the heart-stage base Baijiu with an alcohol content of 58%-63%.
同时检测白酒蒸馏过程中长链脂肪酸乙酯（LCFAEEs）的动态分布对于优化其风味和健康属性至关重要。在这项研究中，我们合成了一种简单、经济高效的 FeO@NH 吸附剂，可同时从白酒中提取八种 LCFAEEs。通过密度泛函理论和吸附实验，我们阐明了 1,6-己二胺作为表面改性剂，-NH 基团通过氢键和范德华力为 LCFAEEs 提供吸附位点。此外，我们建立了磁固相萃取-GC-MS 萃取技术结合稳定同位素稀释分析来分析 LCFAEEs。该方法揭示了强香型白酒（SAB）蒸馏过程中 LCFAEEs 的动态分布模式。我们观察到，随着蒸馏时间的延长，八种 LCFAEEs 的浓度逐渐降低，与乙醇浓度呈显著正相关。为了确保 SAB 的最佳风味和透明度，建议选择酒精含量为 58%-63%的酒心基酒。
