Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing
Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing
复制标题
没食子酸和原儿茶酸对黄酒酿造中氨基甲酸乙酯代谢的影响
DOI：
10.1016/j.foodchem.2017.04.113
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发表时间：
2017
期刊：
影响因子：
8.8
通讯作者：
Chen Qihe
中科院分区：
文献类型：
--
作者：
Zhou Wanyi;Fang Ruosi;Chen Qihe
研究表明没食子酸和原儿茶酸在氨基甲酸乙酯（EC）的形成中发挥着重要作用。没食子酸和原儿茶酸可以通过抑制精氨酸脱亚胺酶来减少精氨酸的消耗。因此，一般在黄酒发酵第三天的过程中添加它们来调节EC分解代谢。本工作中没食子酸和原儿茶酸对酿酒酵母的生长影响不大。此外，添加200 mg/L没食子酸或原儿茶酸可以阻止尿素/瓜氨酸向EC的转化。没食子酸具有较好的抑制作用，最多可降低EC含量91.9%。此外，氨基酸和挥发性风味化合物的产生不受酚类化合物的显着影响。研究结果表明，黄酒发酵时添加没食子酸或原儿茶酸可以降低EC。
It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth ofSaccharomyces cerevisiae. Besides, the addition of 200 mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC. Gallic acid showed better inhibiting effect that the content of EC could be reduced by 91.9% at most. Furthermore, the production of amino acids and volatile flavor compounds are not markedly affected by phenolic compounds. The discoveries reveal that EC can be reduced by supplying gallic acid or protocatechuic acid while yellow rice wine leavening.