Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; China Food Flavour and Nutrition Health Innovation Centre, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; China Food Flavour and Nutrition Health Innovation Centre, Beijing Technology and Business University, Beijing 100048, China.
Carbohydr Polym. 2025 Jan 15;348(Pt A):122808. doi: 10.1016/j.carbpol.2024.122808. Epub 2024 Sep 25.
Huangjiu, the national wine of China, has the characteristics of low grain consumption, low alcohol content and high nutrition, which aligns with the world's beverage wine consumption trend. The research on glutinous rice huangjiu from southern China is more extensive, while millet huangjiu from northern China has received less attention, hindering the diversified development of huangjiu. Polysaccharides play an important role in huangjiu's health activity and flavor characteristics. In this study, the polysaccharide components in millet huangjiu were separated and identified for the first time, and the influence of polysaccharides on the flavor release was explored through sensory evaluation, SPME-GC-MS, threshold determination and isothermal titration calorimetry. The millet huangjiu polysaccharide HJ-1 was composed of →3)-α-Manp(1→, α-Manp-(1→, →2,6)-α-Manp-(1→, →3)-α-Xylp-(1→ and →3)-β-Arap-(1→. HJ-1 (0.1-1 mg/mL) could regulate the release performance of key flavor compounds in millet huangjiu, inhibit the herbal, fruity and alcoholic aromas, and promote the sweet and rice aromas. Further studies showed that HJ-1 formed complexes with ethyl acetate, acetic acid, 2,3-butanediol and γ-butyrolactone through van der Waals forces and hydrogen bonds, and the process was a spontaneous exothermic entropy reduction reaction. This study provides a new idea for optimizing the overall aroma of huangjiu and improving its sensory quality.
黄酒，中国的国酒，具有低粮食消耗、低酒精含量和高营养的特点，符合世界饮料酒消费趋势。中国南方的糯米黄酒研究更为广泛，而北方的小米黄酒则受到较少关注，阻碍了黄酒的多样化发展。多糖在黄酒的健康活性和风味特征中发挥着重要作用。在这项研究中，首次分离和鉴定了小米黄酒中的多糖成分，并通过感官评价、SPME-GC-MS、阈值测定和等温热力学滴定法探讨了多糖对风味释放的影响。小米黄酒多糖 HJ-1 由 →3)-α-Manp(1→、α-Manp-(1→、→2,6)-α-Manp-(1→、→3)-α-Xylp-(1→和 →3)-β-Arap-(1→组成。HJ-1（0.1-1 mg/mL）可以调节小米黄酒中关键风味化合物的释放性能，抑制草药、水果和酒精香气，促进甜味和米香。进一步的研究表明，HJ-1 通过范德华力和氢键与乙酸乙酯、乙酸、2,3-丁二醇和γ-丁内酯形成复合物，该过程是自发的放热熵减反应。这项研究为优化黄酒的整体香气和提高其感官质量提供了新的思路。
