高温流化米中挥发性香味物质收集方法初探  

Research on methods of collecting volatile flavor compounds in glutinous rice after high-temperature fluidization

作　　者：张建华[1] 陶绍木[1] 段作营[1] 毛忠贵[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室

出　　处：《酿酒》2005年第4期33-35,共3页Liquor Making

摘　　要：比较了索氏提取法、动态顶空捕集法和同时蒸馏萃取法三种提取高温流化米中挥发性香味物质的方法。索氏提取法因糯米中脂肪含量太高,对香味物质的分析干扰较大;由于香味物质在吸附剂Chromosorb103上的吸附性能较差,动态顶空捕集法提取不完全;同时蒸馏萃取法提取高温流化米香味物质较完全,且以糯米为对照能有效消除提取过程中的干扰。同时蒸馏萃取法OV-1701柱分析,从高温流化米中检测出110种香味化合物,占总挥发物的92.97%,大致可分为醛、酮、脂肪酸、醇、酯、烷烃、烯烃和杂环类等八类。特别是糯米高温流化后形成了大量的杂环类香味化合物,为进一步研究高温流化米酿造黄酒特征香味的研究提供了必要的实验依据。Three methods of extracting flavor components in rice treated by high-temperature fluidization were compared.Soxhlet method wasn't appropriate for analyzing volatile chemical constituents for disturbance of exorbitant fatty acid.Inefficient adsorption performance of flavor components on Chromosorb 103 resulted in incomplete extracting volatile constituents in rice after high-temperature fluidization by Dynamic Head Space method.110 chemical constituents were separated and identified by Simultaneous Distillation and Extraction on capillary column OV-1701, which comprised approximately 92.97% of volatile fraction.They could be classified as aldehyde, ketone, fatty acid, alcohol, ester, alkane, alkene and heterocylic compounds.Especially, plenty of heterocylic compounds formed after high-temperature fluidization, which provided basis for further analyzing flavor compounds in Chinese rice wine brewed by glutinous rice after high-temperature fluidization.

关 键 词：高温流化 杂环化合物 黄酒 风味 

分 类 号：O657.99[理学—分析化学] TS262.4[理学—化学]