Study On The Activity Of Volatile Flavor Substances In Bolete And Water-soluble Flavor Substances In Rice Wine

Flavor substances not only provide delicious taste,but also have abundant biological activity.Flavor substances can be divided into volatile flavor substances and non-volatile flavor substances.On the basis of the previous work of the experimental group,the volatile flavor substances in Bolete and water-soluble flavor substances in rice wine were studied in this paper.Bolete is mainly grown in Yunnan.It tastes delicious and is rich in protein,amino acids and other nutrients.Gas chromatography-mass spectrometry was used to detect the volatile constituents in six kinds of bolete,concluding Neoboletus magnificus?Neoboletus brunneissimus?Rugiboletus extremiorientalis?Lanmaoa asiatica?Butyriboletus roseoflavus and Boletus bainiugan.The antioxidant activity of the volatile components of six kinds of bolete was determined by UV-DPPH method,using the formula to calculate the resistance Oxidation rate.The results showed that the total volatile components in Neoboletus magnificus were the best among the six species of bolete,a total of 142 species,followed by Butyriboletus roseoflavus?109species?,Lanmaoa asiatica?98 species?,and Neoboletus brunneissimus?94 species?,Rugiboletus extremiorientalis?69 species?and Boletus bainiugan?49 species?,the results of antioxidant activity showed that the antioxidant activity of the six wild bolete was measured:Rugiboletus extremiorientalis>Neoboletus magnificus>Neoboletus brunneissimus>Lanmaoa asiatica>Butyriboletus roseoflavus>Boletus bainiugan.Rice wine is rich in water-soluble flavor substances.Urethane is a harmful substance widely found in fermented foods and alcoholic beverages.Studies have shown that phenolic acid gallic acid and protocatechuic acid can effectively inhibit Production of urethane^[1].So we studied the relationship between urethane and urethane in urethane and rice wine in rice wine,and to some extent,it has guiding significance for the fermentation process of rice wine.So we studied the urethane and the relationship between phenolic acid and urethane in rice wine,to a certain extent,it has guiding significance for the fermentation process of rice wine.It was found that there was a significant negative correlation between the change of protocatechunic acid content and the change of urethane content during the fermentation of rice wine,while there was no strong correlation among other phenolic acids and ethyl carbamate;and the change of the content of the precursor citrulline was significantly negatively correlated with the change of the content of urethane.The inhibitory effect of protocatechuic acid on ethyl carbamate in rice wine fermentation was verified by experiments.The results showed that protocatechuic acid could significantly inhibit the content of ethyl carbamate in rice wine,which may be achieved by inhibiting citrulline,one of the precursors of ethyl carbamate.