发酵型薏米酒香气成分的GC-MS分析  

GC-MS analysis of aroma components in fermented Coix seed wine

作　　者：危晴[1] 李晔[1] 王晓杰[1] 张猛[1] 陈亮[2] 

机构地区：[1]北京电子科技职业学院,北京100029 [2]北京化工大学生命科学与技术学院,北京100029

出　　处：《食品科技》2012年第3期297-300,304,共5页Food Science and Technology

基　　金：北京市中青年骨干人才培养项目(201008102)

摘　　要：以酿酒酵母1394酿造的薏米酒为原料,采用顶空固相微萃取和气相色谱-质谱联用技术对薏米酒的主要香气成分进行分析。共分离鉴定出50种香气成分,其中:酯类17种(60.32%)、酸类3种(3.06%)、醇类4种(6.66%)、酚类2种(10.39%)。主要的香气成分为辛酸乙酯,相对含量分别为29.54%。同时在香气成分中检测到的二丁基羟基甲苯(9.28%),为强体外抗氧化剂,有预防心血管疾病、癌症等功能。The aromatic components in Coix seed wines fermented with saccharomyces cerevisiae 1394 were analyzed by the method of headspace solid-phase microextraction（HS-SPME） coupled to GC- MS. The results showed that 50 aromatic compounds were identified totally. These compounds includes 17 kinds of esters（60.32%）, 3 kinds of acids（3.06%）, 4 kinds of alcohols（6.66%） and 2 kinds of phenols （10.39%）. The main aromatic compounds were octylic acid ethyl ester, decanoic acid ethyl ester, Hex-4- enoic acid ethyl ester, butylated hydroxytoluene and 1-Butanol-3-methyl, with relative contents of 29.54%, 10.38%, 9.25%, 9.28% and 4.05% respectively. The butylated hydroxytoluene is a kind of anti-oxidation agent, which has the function of preventing cardiovascular disease, cancer and others.

关 键 词：固相微萃取 气相色谱-质谱(GC-MS) 薏米酒 香气成分 

分 类 号：TS261.7[轻工技术与工程—发酵工程]