高粱化学成分对白酒品质的影响与检测技术研究进展OA

Sorghum,as a primary raw material for Baijiu brewing,its nutritional components and brewing properties directly affect the yield and quality of Baijiu.To clarify the chemical composition of sorghum and its correlation with Baijiu quality,the chemical composition of sorghum,including starch,protein,amino acids,fats,tannins,polyphenols,inorganic elements,aromatic compounds,and cyanides was mainly reviewed.The detection methods of chemical composition for sorghums were categorized into two major categories:chemical analysis and instrumental analysis method,and the effect of chemical components of sorghum on liquor yield,flavor,quality and safety of Baijiu were deeply discussed.The aim of this study was to provide a technical foundation for the analysis,monitoring,and application of sorghum's chemical components,as well as to offer valuable references for the selection and optimization of raw materials in the Baijiu industry,the selection of accurate and efficient sorghum component detection tech-niques,and the assurance of Baijiu quality.