固相微萃取-气相色谱-质谱法分析中高温大曲发酵、贮存过程中挥发性风味成分的变化  

Changes in Volatile Compounds of Daqu During Fermentation and Storage by Headspace Solid Phase Microextraction Combined with Gas Chromatography-mass Spectrum

作　　者：张春林[1] 敖宗华[2] 炊伟强[1] 沈才洪[2] 陶文沂[1] 张宿义[2] 王小军[2] 

机构地区：[1]江南大学生物工程学院 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品与发酵工业》2011年第4期198-203,共6页Food and Fermentation Industries

基　　金：四川省科技支撑计划(2010SZ0032);酿酒生物技术及应用四川省重点实验室2008年度开放课题(NJ2009-01)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,分析大曲在发酵和贮存过程中香气成分变化规律。结果表明,多数挥发性化合物含量从发酵的第1天开始增加,到第5天达到最大值,随后下降,20 d后趋于稳定;含氮类化合物从发酵的第5天快速增加,第9天达到最大值,发酵20天后含量趋于稳定。The volatile flavor profile of Daqu is very complex. Many factors including fermentation temperature and fermentation time have great effect on the flavor of Daqu. The volatile flavor of Daqu can be integrated with Chinese liquor to form different flavor of Chinese liquor. In order to understand the optimum time of using Daqu for Chinese liquor brewing on the basis of the volatile compounds, we studied the changes in volatile compounds of Daqu during fermentation and storage by headspace solid phase microextraction （HS-SPME） combined with gas chromatography - mass spectrum （GC-MS）. Most volatile flavor increased progressively for the first five days of fermentation, decreased gradually starting the sixth day, and stabilized after 20 days. Nitrogen - containing compounds were increased from the fifth day to the ninth day of fermentation, stabilized after 20 days. The results provide some useful information for improving the processing and quality of Daqu and Chinese liquor.

关 键 词：大曲 发酵 贮存 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]