高粱原花青素对小曲酒酿造过程中挥发性成分影响的研究  

Study on Different Levels of Volatile Component SPC Added to Rice Distilled Liguor

作　　者：刘睿[1] 潘思轶[1] 李涛 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]湖北省产品质量监督检验所,湖北武汉430061

出　　处：《食品科学》2005年第8期286-290,共5页Food Science

基　　金：国家自然科学基金(30270938);科技部成果转化基金(021FN217101280);武汉市科技局重大专项(600513402);博士点基金(20040504013)

摘　　要：本文旨在探讨高粱外种皮中的原花青素对小曲白酒挥发性成分的影响。采用GC-MS方法对添加不同量高粱原花青素(SPC)(0%、0.05%、0.1%、0.3%)酿造的酒样中挥发性化合物进行了分析。鉴定了其中的16中主要成分,结果表明添加0.05%,0.1%和0.3%原花青素有利于突出小曲白酒乙酸乙酯典型风味,抑制乙酸、糠醛的过量产生,同时也有利于控制小曲白酒中杂醇油的含量。其中以添加0.1%高粱原花青素效果最佳。Study effects on the volatile component of procyanidins from Sorghum Episperm added to rice distilled liquor in were this paper. The volatile compositions in distilled liquor with different levels of SPC （0%, 0.05%, 0.1%, 0.3%） were analyzed with GC-MS, and 16 kinds of volatile compositions were identified. The results showed that 0.05%, 0.1% and 0.3% SPC levels had the effect of increasing the content of ethyl acetate, constraining the superfluous production of acetic acid and furfural, and controling the content of fusel oil in the distilled liquor. And adding 0.1% SPC was most appropriate.

关 键 词：高梁原花青素 小曲白酒 挥发性成分 

分 类 号：TS206.36[轻工技术与工程—食品科学]