Wu Qiang, Tian Shanlin, Zhang Xu, Zhao Yunhao, Yu Yougui
College of Food and Chemical Engineering, Shaoyang University, Shaoshui Road, Shaoyang 422000, China.
Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoshui Road, Shaoyang 422000, China.
Foods. 2025 Jan 16;14(2):287. doi: 10.3390/foods14020287.
Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatography-tandem mass spectrometry (LC-MS) was employed to identify endogenous peptides in the distillates from the first to seventh rounds of soy sauce-flavored Baijiu. Two hundred and five oligopeptides were identified from these distillates, all of which had molecular weights below 1000 Da and were composed of amino acid residues associated with flavor (sweet, sour, and bitter) and biological activity. Furthermore, full-wavelength scanning, content determination of the main compounds, and molecular docking were performed to analyze these oligopeptides' effect on the ester-acid-alcohol profile in Baijiu. This determination revealed a negative correlation between the peptide content and total ester content (r = -0.691), as well as the total acid content (r = -0.323), and a highly significant negative correlation with ethanol content (r = -0.916). Notably, the screened peptides (TRH, YHY, RQTQ, PLDLTSFVLHEAI, KHVS, LPQRHRMVYSLL, and NEWH) had specific interactions with the major flavor substances via hydrogen bonds, including esters (ethyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl lactate), acids (acetate acid, butanoate acid, hexanoate acid, lactate acid), and alcohols (ethanol, 1-propanol, 1-butanol, and 1-hexanol). These findings elucidate the distribution and dynamic changes of endogenous peptides in the distillates from various rounds of soy sauce-flavored Baijiu, providing a theoretical foundation for further investigation into their interaction mechanisms associated with flavor compounds.
白酒中的内源性肽主要集中在成品酒研究上，对勾调前基酒中的肽关注较少。采用液相色谱-串联质谱法（LC-MS）鉴定了酱香型白酒第一轮至第七轮馏分中的内源性肽。从这些馏分中鉴定出205种寡肽，它们的分子量均低于1000 Da，由与风味（甜、酸和苦）及生物活性相关的氨基酸残基组成。此外，还进行了全波长扫描、主要化合物含量测定和分子对接，以分析这些寡肽对白酒中酯-酸-醇谱的影响。该测定结果显示，肽含量与总酯含量（r = -0.691）以及总酸含量（r = -0.323）呈负相关，与乙醇含量呈极显著负相关（r = -0.916）。值得注意的是，筛选出的肽（TRH、YHY、RQTQ、PLDLTSFVLHEAI、KHVS、LPQRHRMVYSLL和NEWH）通过氢键与主要风味物质发生特异性相互作用，这些风味物质包括酯类（乙酸乙酯、丁酸乙酯、己酸乙酯和乳酸乙酯）、酸类（乙酸、丁酸、己酸、乳酸）和醇类（乙醇、1-丙醇、1-丁醇和1-己醇）。这些发现阐明了酱香型白酒各轮馏分中内源性肽的分布及动态变化，为进一步研究其与风味化合物的相互作用机制提供了理论基础。
