Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation

doi:10.7506/spkx1002-6630-20191223-263

Abstract

Abstract: In this paper, by using two different pretreatment methods, solid-phase microextraction (SPME) and vortex-assisted liquid-liquid microextraction (VA-LLME), we studied changes in volatile bioactive ingredients of fermented grains of Gujinggong Baijiu during distillation. It was found that VA-LLME was more suitable for this study. Among the volatile bioactive constituents detected using VA-LLME, the contents of pyrazines and most phenols in distillation fractions increased with the extension of distillation time, the content of ethyl linoleate decreased, while the contents of dimethyltrisulfide and 3,5-di-tert-butyl-4-hydroxybenzaldehyde did not change significantly during the distillation process. The experimental results showed that some volatile bioactive ingredients can be generated by chemical reactions that occur during distillation, and the distillation pattern of compounds is related to their structures.

Key words: vortex-assisted liquid-liquid microextraction; Baijiu; distillation; volatile bioactive ingredients; changing pattern

CLC Number:

TS261

CHEN Lu, SHI Dongmei, HE Hongkui, LU Wei, HAN Xinglin, SUN Jinyuan. Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation[J]. FOOD SCIENCE, 2020, 41(24): 137-143.

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Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation

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