Du Juan, Yang Kang-Li, Yuan Zhi-Qing, He Rui, Liao Qing, Liu Shu-Juan, Li Can-Cheng, Meng Shou-Tong, Long Xu-Yu, Su Qian, Zhu Pei-Ning
School of Art, Changsha Social Work College, Changsha, 410000, China.
Department of Teaching, Zhuzhou Central Hospital, Zhuzhou Affiliated Hospital of Xiangya Medical College, Central South University, Zhuzhou, 412000, China.
Sci Rep. 2025 Aug 27;15(1):31608. doi: 10.1038/s41598-025-16966-7.
Bamboo tube liquor (BTL) represents a traditional Chinese alcoholic beverage. Although BTL has a long history of folk consumption, the specific compounds that migrate from Moso bamboo into bitter buckwheat liquor (BBL), its effects on liquor quality, and the key chemical markers that characterize BTL remain poorly understood. This study investigated the changes in color, aroma, alcohol and sugar content, physicochemical properties, and chemical composition of BTL after two months of sealed storage in fresh Moso bamboo tubes. The results showed that the color of BTL turned yellow; the pungent odor of NO₂ was significantly reduced; the total sugar content increased from 0.662 to 0.783%; the phenolic content increased to 0.118 g/kg; and the alcohol content decreased to 22.5%. A total of fifty-three new compounds were identified, including those with antioxidant, antibacterial, anti-inflammatory, anti-tumor, and cardiovascular protective effects. These findings confirm the nutritional value and health potential of BTL. This study highlights the unique aging advantages of bamboo tube packaging, offers a scientific basis for its application in functional liquor production, and suggests new directions for the high-value utilization of Moso bamboo.
竹筒酒是一种中国传统酒精饮料。尽管竹筒酒有着悠久的民间消费历史，但从毛竹迁移到苦荞酒中的具体化合物、其对酒品质的影响以及表征竹筒酒的关键化学标志物仍知之甚少。本研究调查了新鲜毛竹筒密封储存两个月后竹筒酒的颜色、香气、酒精和糖分含量、理化性质及化学成分的变化。结果表明，竹筒酒的颜色变黄；二氧化氮的刺鼻气味显著降低；总糖含量从0.662%增至0.783%；酚类含量增至0.118 g/kg；酒精含量降至22.5%。共鉴定出53种新化合物，包括具有抗氧化、抗菌、抗炎、抗肿瘤和心血管保护作用的化合物。这些发现证实了竹筒酒的营养价值和健康潜力。本研究突出了竹筒包装独特的陈酿优势，为其在功能性酒类生产中的应用提供了科学依据，并为毛竹的高值化利用指明了新方向。
