生香酵母Yeast-1产香物质的GC-MS分析  

GC-MS Analysis of Flavoring Components Produced by Aroma-producing Strain Yeast-1

作　　者：胡沂淮[1,2,3] 贾亚伟[2] 戴源[2] 姜勇[2] 严启梅[2] 蒲春[2] 

机构地区：[1]淮阴工学院生化学院 [2]江苏洋河酒厂股份有限公司 [3]南京农业大学

出　　处：《酿酒科技》2014年第2期87-89,共4页Liquor-Making Science & Technology

摘　　要：从洋河大曲中成功筛选到一株生香酵母 Yeast-1。采用 GC-MS 联用技术，对该株酵母葡萄糖发酵产生的香气成分进行定性分析。结果表明：发酵产物中的风味组分多达 27 种，包含醇类（4 种）、酮类（2 种）、醛类（2 种）、有机酸类（4 种）、酯类（4 种）等典型的香味成分；此外还有一些特有的生理活性组分，如 3 种吡咯并吡嗪酮类、4 种哌嗪二酮类，这些发酵代谢产物也具有特殊的香气。所有风味组分独特优雅的香气将会赋予白酒独特的风味香型。An aroma-producing strain Yeast-1 was screened out successfully from Yanghe Daqu. The flavoring components from glucose fermentation of Yeast-1 were analyzed by GC-MS. The results indicated that, there were 27 kinds of flavoring components including typical flavoring components such as alcohols(4 kinds), ketones(2 kinds), aldehydes(2 kinds), organic acids(4 kinds), and esters(4 kinds) etc. and some specific bioactive components such as pyrrolo [1,2-a]pyrazin-1,4-dione(3 kinds) and piperazinedione(4 kinds)(those bioactive components had special aroma). All the flavoring components finally made the unique flavor and enjoyable aroma of the produced liquor.

关 键 词：酵母菌 香气成分 气质分析 

分 类 号：O657.63[理学—分析化学] TS261.11[理学—化学]