孙家欣^1，2，李敏婕²，罗心雨²，任 情²，何 庆²，陈姝娟^1*，杨春梅^2*

(1.四川农业大学食品学院，雅安625000；2.成都产品质量检验研究院有限责任公司，成都610000）

摘要：为探究不同杀菌方式对鱼腥草黑米酒品质的影响，选择巴氏杀菌、微波杀菌和超声波杀菌3种杀菌方式对其进行处理，并对杀菌前后的样品进行检测。研究结果表明，不同杀菌方式处理后的鱼腥草黑米酒的氨基酸种类基本无变化，含量存在明显差异，经超声波处理的样品氨基酸总量更高；鱼腥草黑米酒中共检出33种挥发性风味物质，其中酯类物质占比最高，经杀菌处理后样品中酯类物质含量均有下降，且经巴氏杀菌处理后的样品下降幅度最大。综合考虑挥发性风味物质和氨基酸组分的变化情况，发现超声波杀菌法能够最大限度地保留鱼腥草黑米酒的独特风味成分和较多的氨基酸，更适用于鱼腥草黑米酒的杀菌处理。该研究结果可为黑米酒杀菌方式的选择提供理论依据。

关键词：黑米酒；杀菌；风味物质；氨基酸

中图分类号：TS262.4 文献标识码：A 文章编号：1674-506X（2025）06-0056-0009

Research on the Effect of Different Sterilization Methods on the Quality of Houttuynia cordata Black Rice Wine

SUN Jiaxin^1，2，LI Minjie²，LUO Xinyu²，REN Qing²，HE Qing²，CHEN Shujuan^1*，YANG Chunmei^2*

（1.College of Food Science，Sichuan Agricultural University，Ya’an 625000，China；

2.Chengdu Product Quality Inspection and Research Institute Co.，Ltd.，Chengdu 610000，China）

Abstract: In order to explore the effect of different sterilization methods on the quality of Houttuynia cordata black rice wine，3 sterilization methods including pasteurization，microwave sterilization，and ultrasonic sterilization were selected for its treatment，and the samples before and after sterilization were tested. The research results showed the amino acid types of Houttuynia cordata black rice wine after different sterilization method treatments basically remained unchanged， their contents differed greatly. The amino acid total content in the ultrasound treated samples was higher；a total of 33 kinds of volatile flavor substances were detected in Houttuynia cordata black rice wine，among which esters accounted for the highest proportion. The content of ester in all samples decreased after sterilization， and the sample after pasteurization decreased the most. Taking into account the changes in volatile flavor substances and amino acid components，the ultrasonic sterilization method can retain the unique flavor components and more amino acids of Houttuynia cordata black rice wine to the greatest extent，and is more suitable for the sterilization of Houttuynia cordata black rice wine. The research results can provide a theoretical basis for the selection of sterilization methods for black rice wine.

Keywords: black rice wine；sterilization；flavor substance；amino acid

doi: 10.3969/j.issn.1674-506X.2025.06-008