Isolation and identification of the bitter compound from Huangjiu. (1st July 2021)

• Record Type: Journal Article
• Authors: Lu, Zhendong; Xie, Guangfa; Wu, Dianhui; Yang, Lixia; Jin, Zhao; Hu, Zhiming; Xu, Xibiao; Lu, Jian
• Is Part Of: Food chemistry. Volume 349(2021)
• Publication Date: 2021-07-01
• Subjects: Huangjiu -- Taste-guided -- Bitterness -- Bitter pyroglutamate peptide -- WheatQu; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129133
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The peptide PGP was isolated and identified to be the main bitter compound in Huangjiu . The bitter peptide PGP in Huangjiu originates from rice gluten. PGP was mainly formed during the primary fermentation of Huangjiu . Abstract: The strategy of taste-guided assisted by solvent extraction, solid-phase extraction and semipreparative HPLC were applied to isolate the main nonvolatile bitter components from mechanized Huangjiu . The potential fraction was identified by amino acid analysis and ultra-performance liquid chromatography-quadrupole-time-of-flight-MS/MS. Bitter pyroglutamate peptide Pyr-LFNPSTNPWHSP (PGP) was successfully identified from Huangjiu for the first time. Quantitative analysis showed that PGP contents ranged from below the limit of quantitation to 32.97 mg/L, among mechanized Huangjiu had higher contents than manual and commercial Huangjiu . The formation of PGP mainly occurred in the primary fermentation and it was stable in Huangjiu . Moreover, the PGP content of the Huangjiu brewed using raw wheat Qu was 112.6% higher than that using cooked wheat Qu, but presented subtle change with the increase of raw wheat Qu . The results revealed that PGP contributed the bitterness to Huangjiu, which may offer a possibility to reduce the bitterness of Huangjiu .