Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.
Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.
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DOI：
10.1021/jf502053g
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发表时间：
2014-08
影响因子：
6.1
通讯作者：
Rong Zhang;Qun Wu;Yan Xu
中科院分区：
文献类型：
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作者：
Rong Zhang;Qun Wu;Yan Xu
非挥发性化合物对酒精饮料的质量起着重要作用。在我们的前期工作中，从浓香型白酒中新发现了一种环八肽地衣多糖。地衣多糖对浓香型剑南春酒香气挥发性有选择性影响。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）研究了地衣多糖与浓香型白酒中挥发性酚类物质的相互作用。HS-SPME结果表明地衣多糖能有效抑制酚类化合物的挥发，抑制率为36-48%（P < 0.05）。热力学分析表明，结合过程主要由氢键介导。此外，地衣多糖和4-乙基愈创木酚的混合物揭示了分子间交叉峰之间的地衣多糖的α H（瓦尔）和4-乙基愈创木酚的1H，通过使用核Overhauser效应光谱。本研究将有助于进一步了解中国白酒中风味与非挥发性基质成分之间的相互作用机理。
Nonvolatile compounds play important roles in the quality of alcoholic beverages. In our previous work, a type of cyclooctapeptide lichenysin was newly identified in Chinese strong-aroma type liquor. In this work, it was found that lichenysin could selectively affect aroma volatility in strong-aroma type (Jiannanchun) liquor. Interaction of lichenysin and volatile phenolic compounds (off-odors in strong-aroma type liquor) was characterized using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). HS-SPME results indicated that lichenysin very efficiently suppressed the volatility of phenolic compounds by 36-48% (P < 0.05). Thermodynamic analysis showed that the binding process was mainly mediated by hydrogen bonding. Furthermore, the mixture of lichenysin and 4-ethylguaiacol revealed intermolecular cross peaks between the aH (Val) of lichenysin and the 1H of 4-ethylguaiacol, by using nuclear Overhauser effect spectroscopy. This study will help to further understand the interaction mechanisms between flavor and nonvolatile matrix components in Chinese liquors.