浓香型白酒糟醅发酵过程中香气成分的变化趋势  

Variation of Flavor Components in Zaopei of Luzhou-flavor Liquor during Fermentation

作　　者：舒代兰[1] 张丽莺[2] 张文学[2] 岳元媛[2] 刘凯[3] 木田建次 

机构地区：[1]成都市食品药品检测中心,四川成都610045 [2]四川大学食品工程系,四川成都610065 [3]熊本大学物质生命化学科

出　　处：《食品科学》2007年第6期89-92,共4页Food Science

基　　金：国家自然科学基金资助项目(30270035)

摘　　要：采用气相和液相色谱分析方法,跟踪调查了浓香型白酒发酵过程中,糟醅所含酸醛醇酯等各类香气成分的动态变化及其相互关系。研究发现糟醅中乙酸、丁酸、己酸和乳酸的变化趋势与对应的乙酯生成趋势大体一致。但各类香气成分的含量比例及其变化趋势,在糟醅中与在白酒产品中却存在一定的差异性。本文揭示如何增加糟醅中的己酸和降低乳酸,以及进一步弄清白酒蒸馏机理,是提高白酒生产质量的重要技术问题。The process components of Luzhou-flavor liquor fermentation were assayed by GC and HPLC, and the relationship among acids, aldehydes, alcohols and esters in Zaopei was analysed. The results showed that the trends of acetic acid, butyric acid, capronic acid and lactic acid are respectively similar to their ethyl esters formation, while the proportions and the variation trends of flavor components in Zaopei are different to those in liquor. The key to improve the quality of liquor production is how to increase capronic acid and decrease lactic acid at the same time.

关 键 词：浓香型白酒 糟醅 香气成分 气相色谱 HPLC 动态分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] O657.7[轻工技术与工程—食品科学与工程]