超高压处理对丹阳黄酒香气成分及其感官影响的研究  

Investigation on the Effects of Ultra-high Pressure Treatment on the Flavoring Compositions of Danyang Yellow Rice Wine & Its Sensory Properties

作　　者：韦广权[1] 林静[1] 马永昆[1,2] 严蕊[1] 裴洋[1] 贡培忠 许朝中 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程中心,江苏镇江212004 [3]江苏丹阳黄酒厂,江苏丹阳212300

出　　处：《酿酒科技》2010年第3期27-30,共4页Liquor-Making Science & Technology

基　　金：镇江市农业攻关项目(No.NY2007007);江苏省高等学校大学生实践创新计划项目

摘　　要：采用顶空固相微萃取与气相色谱-质谱联用检测分析了超高压处理对丹阳黄酒香气成分的影响。结果表明,与未超高压处理的丹阳黄酒比较,300 MPa、400 MPa和500 MPa条件下对样品处理20 min后,丹阳黄酒中的香气成分异丁醇、异戊醇、2,3-丁二醇、苯乙醇等醇类和乙酸乙酯、丁二酸二乙酯、苯乙酸乙酯等酯类含量明显升高,乙醛含量明显减少。在3个超高压处理中,400 MPa、20 min处理的丹阳黄酒香气的变化最明显。感官评定结果表明,在400 MPa、20 min处理条件下,丹阳黄酒的口感更加鲜美、爽口、醇厚和协调。The effects of ultra-high pressure treatment on the flavoring compositions of Danyang yellow rice wine were investigated by headspace solid-phase micro-extraction and GC-MS. The results showed that compared with untreated Danyang yellow rice wine, Danyang yellow rice wine treated by ultra-high pressure （300 MPa, 400 MPa and 500 MPa treated for 20 rain respectively） had higher content of alcohols including isobutanol, isoamyl alcohol, 2,3 - butanediol, and phenylethanol etc. and higher content of esters including ethyl acetate, diethyl succinate and ethyl phenyl acetate etc., however, acetaldehyde content in treated wine dropped evidently. Among wine samples treated by different ultra-high pressure, wine aroma changed greatly for 400 MPa treated wine. Sensory evaluation results showed that 400 MPa treated wine had the best taste.

关 键 词：丹阳黄酒 超高压 固相微萃取 气相色谱-质谱法 香气成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程] O653.7[轻工技术与工程—食品科学与工程]