Study On Flavor Compounds And Biological Activity Of Sesame Flavor Liquor

The sesame flavor liquor is one of the two flavor-typed products through innovative and creative investigation after the founding of new China.This type of liquor is famous for its unique favor combined with thick,sauce and fragrant ones generated in manufacturing process.As the sesame flavor liquor brewed with large bran combined with multi-microbial co-fermentation,so the sesame fragrance is relatively complex,the main incense is in the alcohol,aldehydes,acids,esters to a certain percentage and then supplemented with pyrazines,furan,phenols with other heterocyclic compounds and sulfur compounds formed by the complex flavor.Sesame flavor liquor in the flavor composition is quite complex,their content and the ratio of the relationship between the decision of the style of liquor characteristics.Through the analysis of the flavor components in the sesame flavor liquor,the conventional flavor substances were analyzed by gas chromatography,and 41 kinds of substances were detected.Among them,there were 18 kinds of ester substances,15 kinds of alcohol substances,The results showed that there were 60 kinds of substances detected by Headspace Solid-Phase Microextraction(HS-SPME)and Gas Chromatography-Mass Spectrometry(GC-MS),including 7 kinds of alcohols,8 kinds of aldehydes,ketones and phenols,and 16 kinds of sulfur-containing nitrogen compounds.Organic acids and polyol flavor substances were detected by ion chromatography analysis,there were 12 kinds of organic acid components and 5 kinds of polyols.Based on the previous research on the constituents of flavor substances,the main research on sulfur-containing compounds 2,3,5-trimethylpyrazine,2,3,5,6-tetramethyl-pyrazine,3-methylthiopropyl alcohol,ethyl 3-methylthioacetate,ethyl 3-methylthio-propionate,5-ethyl-2-methylpyridine,2-methylpyrazine,2,6-dimethylpyrazine,3-dimethylpyrazine and other nine kinds of biological activity,the main determination of total antioxidant capacity,hydroxyl free radical scavenging ability,DPPH free radical scavenging ability,the ability of triglyceride decomposition and α-glucoside.The results showed that 2,3,5,6-tetramethylpyrazine had significant antioxidant capacity,hydroxyl radical scavenging ability and DPPH free radical scavenging ability,but its inhibition of triglyceride is not as good as 3-methylthioacetate,and its inhibition of α-glucosidase is not as good as 3-methylthiopropanol.The results showed that the experimental amount of sesame flavor liquor had no adverse effect on the growth status of rats,the total cholesterol content,low density lipoprotein cholesterol,high density lipoprotein cholesterol,aspartate aminotransferase data showed no significant difference,but blood glucose,triglyceride,malondialdehyde content increased,and alkaline phosphatase,alanine aminotransferase,γ-glutamyl transpeptidase to glutathione content decreased,indicating that sesame flavor liquor has a certain role in health care.On the basis of this,the influence of heating conditions,distillation conditions and the time on the determination of tetramethylpyrazine was analyzed.It was speculated that the Maillard reaction occurred mainly in the stage of distillation and dressing of sesame flavor liquor.It’s the main phase of synthesis of tetramethylpyrazine.