白酒酿造副产物黄水中挥发性化合物的研究  

Research on Volatile Compounds in Yellow Fermenting Liquor By-product of Liquor-Making

作　　者：张晓磊[1,2] 史潜玉[1] 王化斌[3] 饶静[1,2] 尹建军[1,2] 宋全厚[1,2] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]国家食品质量监督检验中心,北京100027 [3]安徽双轮酒业有限责任公司,安徽涡阳233667

出　　处：《酿酒》2010年第2期41-44,共4页Liquor Making

摘　　要：采用同时蒸馏萃取(SDE)和顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC/MS)对黄水中挥发性组分进行了分析研究。采用HS-SPME和SDE方式分别获得41种和37种组分的定性结果,具有较好的一致性,并印证了发酵副产物黄水对成品酒风味形成的贡献。这些结果拓展了SPME和SDE技术在白酒分析研究中的应用,为白酒酿造过程的量化评价提供了有效手段。文中除列表分析结果外,还对SPME和SDE方法的特点、黄水中的定性组分与白酒香味组分的相关性作了研讨。Simultaneous Distillation and Extraction（SDE） and Headspace Solid Phase Microextraction（HS-SPME） ,combined with Gas chromatography-mass spectrometry（GC/MS） ,were applied to study the volatile compounds in yellow fermenting liquor. Thereof,41 and 37 compounds were identified by the method of HS-SPME and SDE respectively. The qualitative results had preferably consistency and confirmed that yellow fermenting liuor,by-product of liquor-making,make contributions to the formation of flavor in final product. The results could not only expand the application of SPME and SDE in the research of Chinese spirits but also provide an effective means for quantitative evaluation in the brewing process of Chinese liquor. In this paper,the analysis results were tabulated,the characters of SPME and SDE were investigated. The correlation between components identified in yellow fermenting liquor and aroma compounds in Chinese liquor were also discussed.

关 键 词：同时蒸馏萃取 顶空-固相微萃取 气相色谱/质谱 挥发性化合物 黄水 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]