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Correlation between microbe,physicochemical properties of Jiuqu in different plateau areas and volatile flavor compounds of highland barley alcoholic drink

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Food Bioscience 2023年第1期51卷 608-617页

作者： Lihua Chen Bo Liu shengbao feng Xia Ma Sanxia Wang Yeting Zhang School of Perfume and Aroma Technology Shanghai Institute of TechnologyHaiquan Road 100Fengxian DistrictShanghai201418China Qinghai Huzhu Barley Wine Co. Ltd.Haidong CityQinghai Province810500China Shanghai Chongming Zhifu Brewing Co. Ltd.Chongming DistrictShanghai202150China

Highland barley alcoholic drink(HBD),as one of the most typical rice wines in Qinghai-Tibet plateau area,is generally brewed by adding Jiuqu to highland ***,the flavor and quality of HBD fermented with Jiuqu in various plateau regions are *** study elucidated the potential correlation between the microbial community,physicochemical properties of five traditional plateau Jiuqu,namely Hongxin1(HX1),Hongxin2(HX2),Huairang(HR),Hoarfrost gypsophila(HG)and Tibet Qu(TQ),and volatile flavor compounds of *** on high-throughput sequencing(HTS)technology and LEfSe analysis,it was found that the bacteria and fungi of the five traditional plateau Jiuqu were quite *** microorganisms were Weissella and Pichia in HX1,Lactococcus and Kazachstania in HR,Acetobacter and Rhizopus in ***,HX1 and HX2 had higher esterification power,TQ had the highest fermentation power while HR had the lowest enzymatic ***,RDA and Pearson correlation analysis showed that esterification power and moisture content had positive effects on Lactobacillus,fermentation power and saccharification power were highly positively correlated with Pantoea and Rhizopus,but negatively correlated with *** flavor analysis,Rhizopus,Acetobacter were found positively correlated with alcohols and acids,which contributed to the formation of volatile flavor compounds,Lactobacillus_sanfranciscensis and Lactobacillus_sakei were positively correlated with phenolic *** study showed that the flavor of HBD was seriously affected by the microbiota in Jiuqu,which could help to develop new fortified starter to improve the quality of HBD.

关键词： Highland barley alcoholic drink Plateau Jiuqu Microbial community Physicochemical properties Volatile flavor compounds RDA analysis Correlation analysis

Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC×GC-TOFMS and multivariate statistical analysis

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Food Science and Human Wellness 2023年第1期12卷 192-199页

作者： Xinlei Wang Lin Zhu Xuebo Song Si Jing Fuping Zheng Mingquan Huang shengbao feng Luzhong La Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business UniversityBeijing 100048China Beijing Laboratory of Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business UniversityBeijing 100048China Qinghai Huzhu Highland Barley Wine Co. Ltd.Huzhu 810500China

Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet *** the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke ***,the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS).The results showed thatγ-terpinene(0.70-530.72μg/L),α-phellandrene(0.34-256.66μg/L),longicyclene(0-38.55μg/L),α-pinene(1.21-35.54μg/L)and limonene(0.93-23.69μg/L)were the top 5 terpenoids/norisoprenoids in Qingke *** was detected and reported for the first time in Baijiu,and the concentrations in Qingke Baijiu were 0.78μg/L(fresh)and 3.90μg/L(7 years old).According to the principal component analysis(PCA)plot,young,aged,and retail Qingke Baijiu could be differentiated *** change(FC)and t-tests analysis indicated thatβ-pinene,γ-terpinene,andα-selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu,and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke *** terpenoids and norisoprenoids,such as(E)-β-ionone,isoborneol andβ-cyclocitral,could be potential markers indicating the ageing process of Qingke Baijiu.

关键词： Terpenoids Norisoprenoids Qingke Baijiu HS-SPME GC×GC-TOFMS PCA

Un raveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with metabolomics approach

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Food Quality and Safety 2021年第3期5卷 239-246页

作者： Xinlei Wang Xuebo Song Lin Zhu Xiaojie Geng Fuping Zheng Qiangzhong Zhao Xiaotao Sun Dongrui Zhao shengbao feng Mourning Zhao Baoguo Sun Beijing Laboratory of Food Quality and Safety Beijing Technology and Business UniversityBeijingChina Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business UniversityBeijingChina School of Food Science and Engineering South China University of TechnologyGuangzhouChina Hebei Hengshui Laobaigan Liquor Co. Ltd.HengshuiChina Qinghai Huzhu Highland Barley Wine Co. Ltd.HuzhuChina

Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable *** aim of this study was to observe the in itiation of mean in gful cha nges in volatile fracti on and locate the ageing markers during ageing storage of Chinese Highland Qingke *** and Methods:Samples of Chinese Qingke Baijiu were aged for 0,1,2,3,4,5,6,7,8,9,10,and 11 mon ths before an *** samples were isolated by liquid-liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass *** acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing ***:The untargeted metabolomics analysis(hierarchical clustering analysis,HCA)shows that the chemical composition of Qingke Baijiu presents a statistically sigrdficant deviation from the reference scenario after 5 mon ***,supervised statistics analysis(orthogo nal partial least squares discrimination analysis)was performed to locate the markers,which changed sigrdficantly during *** markers were located,and seven of them were ***,1,1-diethoxy-propane,1,1-diethoxy-butane,and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese *** identified markers were applied for the untargeted metabolomics(HCA),and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages,0-5 months and 6-11 ***:The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.

关键词： Ageing marker metabolomics approach Highland Qingke Baijiu comprehensive two-dimensional gas chromatog-raphy-time-of-flight mass spectrometry.

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不同贮存时间青稞酒挥发性香气成分分析

食品科学 2021年第16期42卷 99-107页

作者：秦丹何菲冯声宝李贺贺张宁北京工商大学食品营养与人类健康北京高精尖创新中心北京100048 浙江大学生物系统工程与食品科学学院浙江杭州310058 北京工商大学中国轻工业酿酒分子工程重点实验室北京100048 青海互助青稞酒股份有限公司青海海东810599

采用直接进样法、液液微萃取结合气相色谱-质谱法对11种不同贮存时间的青稞酒原酒中主要风味物质进行研究。通过实验验证,酒样添加无水硫酸钠除水后再直接进样不会损失酒样中的挥发性香气成分。随着原酒贮存时间的延长,总酯和总醇含量... 详细信息

采用直接进样法、液液微萃取结合气相色谱-质谱法对11种不同贮存时间的青稞酒原酒中主要风味物质进行研究。通过实验验证,酒样添加无水硫酸钠除水后再直接进样不会损失酒样中的挥发性香气成分。随着原酒贮存时间的延长,总酯和总醇含量呈下降趋势,总酸含量呈上升趋势。乙酸乙酯和乳酸乙酯含量随贮存时间的延长逐渐降低。乙酸在贮存1个月后下降最显著,之后随着贮存时间的延长不断呈上升趋势,贮存11个月,乙酸含量达到贮存过程中的最大值。贮存2个月,戊酸乙酯、4-乙基苯酚含量达到贮存过程中的最大值。贮存9个月,苯甲醛、乙偶姻、糠醛含量达到贮存过程中的最大值。通过对不同贮存时间青稞酒中主要香气成分变化规律的研究,为青稞酒的老熟提供科学数据和理论支撑。

关键词：青稞酒直接进样法贮存老熟挥发性香气成分

基于患者自评的成人髋关节功能评分系统的建立

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中华骨科杂志 2018年第21期38卷 1314-1321页

作者：陈圣宝徐峰冯勇贾伟涛胡海张长青上海交通大学附属第六人民医院骨科 200233 复旦大学附属金山医院骨科上海201508

目的构建一项针对成人髋部疾病功能重建疗效评价的简易自评评分系统。方法经文献查阅、小组讨论初筛用于患者自评的髋关节功能评估备选指标。采用两轮德尔菲咨询法，邀请专家对包括疼痛、日常生活能力、行动能力、劳动能力、患髋总体状... 详细信息

目的构建一项针对成人髋部疾病功能重建疗效评价的简易自评评分系统。方法经文献查阅、小组讨论初筛用于患者自评的髋关节功能评估备选指标。采用两轮德尔菲咨询法，邀请专家对包括疼痛、日常生活能力、行动能力、劳动能力、患髋总体状况自评得分等方面筛选指标的重要程度及进行评判和打分，并说明熟悉程度以及判断依据。第二轮测评时增加了量表内容完整性、合理性评价等内容。根据指标重要程度（均值、满分频率、变异系数三个指标）界值确定最终入选指标，计算两轮专家积极系数、权威系数、协调系数，确定各指标权重赋分形成最终的评分量表。结果28位和25位专家德尔菲咨询后分别收回有效反馈25份和24份，两轮专家积极系数分别为89．3％（25／28）、96％（24／25）。一、二级指标专家权威系数普遍超过0．85；指标重要程度专家协调系数（Kendall’s系数）普遍超过0．3，且第二轮协调系数更高，一致性较好。行动能力中的“乘坐公交车”选项不符合重要性界值要求被剔除。最终确定该评分系统（上海第六人民医院髋关节评分）由两部分构成：第一部分包括疼痛、日常生活能力、行动能力、劳动能力等四个维度共10项指标，并确定其赋分权重分数分别为45、25、21、9分以及确定了具体10项指标权重分；第二部分为患者对患髋总体状况自评评分（VAS评分，满分100分）；最后完整得分为第一、二部分累加，其中第一、二部分最终权重占比分别为85％、15％。结论经德尔菲法确立的患者自评上海第六人民医院髋关节评分简单实用，可作为髋关节功能重建临床疗效评估的参考工具。

关键词：德尔菲技术髋关节结果评价(卫生保健)

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青稞酒糟多肽的制备及其活性研究

食品与发酵工业 2022年第20期48卷 217-224页

作者：杨婷婷孙万成罗毅皓冯声宝青海大学农牧学院青海西宁810016 青海互助天佑德青稞酒股份有限公司青海西宁810016

该文通过醇碱法、碱法和酸法提取青稞酒糟蛋白,利用蛋白纯化仪纯化青稞酒糟蛋白,对纯化后的蛋白进行定性定量分析,进行醒酒实验和体外抗氧化活性实验。结果表明,醇碱法提取蛋白得率高于其他2种方法,得率为(7.52±0.12)%;定性定量分析中... 详细信息

该文通过醇碱法、碱法和酸法提取青稞酒糟蛋白,利用蛋白纯化仪纯化青稞酒糟蛋白,对纯化后的蛋白进行定性定量分析,进行醒酒实验和体外抗氧化活性实验。结果表明,醇碱法提取蛋白得率高于其他2种方法,得率为(7.52±0.12)%;定性定量分析中共鉴定到29种蛋白,与碱法比较醇碱法差异表达蛋白11种,差异蛋白主要与微生物代谢、氧化磷酸化、次生代谢物的生物合成有关;此外,当多肽质量浓度10 mg/mL时,对乙醇脱氢酶的激活效果最优,为(22.58±0.53)%,当青稞酒糟多肽浓度为21μg/L时,对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别为(70.76±1.35)%、(52.05±2.09)%和(55.88±1.99)%。该研究结果表明青稞酒糟多肽具有良好的醒酒活性和抗氧化性,为后续研究青稞酒糟多肽的功能性提供了参考。

关键词：青稞酒糟多肽蛋白纯化体外抗氧化醒酒活性

高效液相色谱-柱后光化学衍生法检测青稞、豌豆中黄曲霉毒素B1含量

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酿酒 2022年第6期49卷 72-74页

作者：乔燕燕王平冯声宝青海互助青稞酒股份有限公司质量部青海互助810599 青海互助青稞酒股份有限公司青海互助810599

建立了青稞、豌豆中黄曲霉毒素B_(1)的柱后光化学衍生-高效液相色谱荧光检测器测定方法。样品经甲醇-水溶液(70∶30,v/v)溶液匀质提取,过黄曲霉毒素B_(1)免疫亲和柱净化,以甲醇-乙腈(50+50,v/v):水为流动相,流速为1.0 mL/min,进样量为50... 详细信息

建立了青稞、豌豆中黄曲霉毒素B_(1)的柱后光化学衍生-高效液相色谱荧光检测器测定方法。样品经甲醇-水溶液(70∶30,v/v)溶液匀质提取,过黄曲霉毒素B_(1)免疫亲和柱净化,以甲醇-乙腈(50+50,v/v):水为流动相,流速为1.0 mL/min,进样量为50μL,荧光检测器检测,激发波长为360 nm,发射波长为440 nm。以保留时间定性,外标法定量。结果表明:该方法线性范围为0.10~40.0 ng/mL,相关系数R^(2)=0.9997,回收率为92.1%~96.9%,RSD<3%,黄曲霉毒素B_(1)方法检出限为0.03μg/kg。该方法高效便捷、重现性好,为青稞、豌豆等粮食作物中黄曲霉毒素B_(1)的检测提供了准确可靠的依据。

关键词：青稞豌豆黄曲霉毒素B1 柱后光化学衍生高效液相色谱法

全二维气相色谱-飞行时间质谱法分析不同季节酿造的青稞酒挥发性组分特征

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食品与发酵工业 2019年第15期45卷 218-226页

作者：刘志鹏车富红李善文冯声宝陈双徐岩江南大学生物工程学院工业生物技术教育部重点实验室酿造微生物与应用酶学实验室江苏无锡214122 青海互助青稞酒股份有限公司青海海东810500

采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术(comprehensive two-dimensional gas chromatography /time-of-flight mass spectrometry, GC×GC -TOFMS)对青稞酒的挥发性组分特征进行系统解析,结合多元统计分析手段研究了... 详细信息

采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术(comprehensive two-dimensional gas chromatography /time-of-flight mass spectrometry, GC×GC -TOFMS)对青稞酒的挥发性组分特征进行系统解析,结合多元统计分析手段研究了不同季节酿造青稞酒挥发性组分的差异特征。采用多级鉴定策略在青稞酒中准确鉴定出448种挥发性化合物。除醇、醛、酸、酯类化合物外,青稞酒中还含有种类丰富的呋喃类、含氮、含硫、内酯类和萜烯类化合物。通过多元统计分析方法得出不同季节酿造青稞酒中含量具有显著差异的83种物质。其中夏季青稞酒中β-大马酮和二烯醛类化合物含量显著高于其他季节;春季青稞酒中1-辛烯-3-酮、二甲基三硫、肉桂酸乙酯等香气物质含量较高;秋季青稞酒中吡嗪类化合物、4-甲基戊酸乙酯等物质含量较高;冬季青稞酒中风味物质含量在4个季节中相对较低。该研究对全面认识白酒的挥发性成分及季节因素对其影响具有一定的借鉴意义。

关键词：青稞酒挥发性组分全二维气相色谱-飞行时间质谱(GC×GC-TOFMS) 季节因素

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质量控制图在青稞酒质量控制中的应用研究

酿酒 2022年第2期49卷 78-82页

作者：赵统梅冯声宝许迎春青海互助天佑德青稞酒股份有限公司青海互助810500

青稞酒中富含的多种色谱骨架成分和微量香味成分决定着青稞酒的质量和风格,这些组分相互之间的量比关系是构成青稞酒口感丰满协调的关键成分。因此,确保批次间理化指标处于一个合理稳定范围、缩小批次间波动差异,是确保青稞酒内在质量... 详细信息

青稞酒中富含的多种色谱骨架成分和微量香味成分决定着青稞酒的质量和风格,这些组分相互之间的量比关系是构成青稞酒口感丰满协调的关键成分。因此,确保批次间理化指标处于一个合理稳定范围、缩小批次间波动差异,是确保青稞酒内在质量的关键途径。运用统计控制手法,确定青稞酒合理的理化指标控制范围,明确产品的稳态控制水平,在出现异常时及时预警,是一个在生产和质量控制方面具有指导意义的话题。

关键词：青稞酒理化指标稳态质量控制