传统发酵江米甜酒中风味香气成分的组成分  

Analysis of Aroma Components in Glutinous Rice Wine brewing by Traditional Xiaoqu

作　　者：杨生玉[1] 朱显峰[1] 张彭湃[1] 

机构地区：[1]河南大学生命科学学院,开封475001

出　　处：《酿酒》2004年第6期39-41,共3页Liquor Making

基　　金：河南省科技攻关项目 (0 32 4 2 30 0 2 5 )

摘　　要：以江米为原料 ,采用民间传统甜酒曲作为发酵剂制备江米甜酒。采用热脱附%D气相色谱 /质谱仪(TCT -GC/MS)测定其挥发性香气成分的组成。结果表明 :在江米甜酒中共检测出挥发性香气成分 5 2种 ,在这些化合物中 ,醇和酯是两类主要的香气组分 ,其中酯的种类最多 ,共 17种 ,占总数的 33% ;其次是醇 ,共 11种 ,占总数的 2 1%。其中含量排在前 10位的成分依次是 :异丁醇、2 -甲基丁酸、棕榈酸、乙醇、丙醇、乙酸乙酯、乳酸、11-十六烯酸、肉豆蔻酸和甲酸乙烯酯 ,占总数的 75 % 。The glutinous rice wine was prepared through brewing of traditional raw starter complex (xiaoqu) by using glutinous rice as material. After two days fermentation, the aroma components were investigated by thermal - desorption cold trap - gas chromatography/mass spectrometry (TCT - GC/MS). The results showed that a total of 52 aroma components were identified in the glutinous rice wine, and 11 alcohols (21%) and 17 esters (33%) were the main components among them.

关 键 词：米甜酒 挥发性香气成分 风味 甜酒曲 发酵剂 组成 原料 中风 总数 体香 

分 类 号：TS262.4[轻工技术与工程—发酵工程] R221.1[轻工技术与工程—食品科学与工程]