脉冲电场协同麦饭石处理对清香型白酒品质的影响

Effects of Pulsed Electric Field Combined with Medical Stone Treatment on the Quality of Light-aroma Baijiu

摘要:

为改善白酒风味口感、提升产品品质，以清香型白酒为研究对象，使用脉冲电场协同麦饭石进行处理来探究对其品质变化的影响。以感官评分为评价指标，基于单因素试验和中心组合试验（BBD试验）以及人工神经网络（ANN）分析结合遗传算法（GA）对其工艺进行优化，同时采用顶空固相微萃取（HS-SPME）和气质联用（GC-MS）法对优化前后酒样的挥发性成分进行测定和对比。结果表明，最佳工艺条件为麦饭石助剂添加量1.7 wt.%、处理时间22 min、脉冲电压12 kV。在此优化条件下，清香型白酒的感官评分为86.70分，与原酒相比提高了16.53%，感官品质发生了显著改善。通过HS-SPME-GC-MS联用的方法共从原酒和优化后酒样中检测后筛选得出65种主要成分，主要包括醇类（8种）、酸类（10种）、酯类（34种）以及醛酮类（8种）和其他类（5种）。最终优化酒样相对含量与原酒相比，醇类和酯类分别下降1.41%和2.24%，酸类增加1.17%，进一步证明脉冲电场协同麦饭石处理可以促进物质间相互转化，从而有效助推酒样品质提升，为白酒高质量发展开辟新的视野。

Abstract:

To enhance the flavor and texture of baijiu and improve product quality, we employed pulsed electric fields in conjunction with medical stone treatment to investigate their effects on the quality of light-aroma baijiu. The process was optimized through a combination of single-factor tests, response surface methodology, and artificial neural network analysis integrated with genetic algorithms, with sensory scores used as evaluation metrics. Furthermore, volatile components in the baijiu samples were evaluated and compared before and after optimization through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results demonstrated that the optimal process conditions were the addition of 1.7 wt% medical stones, treatment time of 22 min, and a pulse voltage of 12 kV. Under these optimized conditions, the sensory score of the light-aroma baijiu was 86.70, which was 16.53% higher than that of the untreated sample, demonstrating a significant improvement in sensory quality. In total, 65 major components were identified in the untreated and optimized baijiu samples through the use of HS-SPME and GC-MS, including eight alcohols, ten acids, 34 esters, eight aldehydes and ketones, and a miscellany of other compounds (five in total). Compared with the untreated baijiu, the relative content of the final optimized samples showed a decrease of 1.41% and 2.24% in alcohol and ester content, respectively, and an increase of 1.17% in acid content. The pulsed electric field combined with medical stone treatment was further shown to promote the mutual transformation of volatile compounds in baijiu, thus effectively boosting its quality and providing new insights into the high-quality development of baijiu.