清香型不同次原酒香气成分分析  

Aroma compounds of fresh distillates from different runs of fermented grains in Chinese light aroma type liquor

作　　者：郭俊花[1] 徐岩[1] 范文来[1] 

机构地区：[1]教育部工业生物技术重点实验室,江南大学酿酒科学与酶技术研究中心,酿造微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品工业科技》2012年第13期52-55,59,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20872050);国家十一五科技支撑计划项目(2007BAK36B02,2008BAI63B06);中国白酒“169”计划

摘　　要：采用液液萃取方法提取清香型不同米次原酒中的香气物质,通过气相色谱-闻香技术(GC-O)和气相色谱-质谱法(GC-MS)对香气化合物进行分析。在清香型原酒中共发现FD≥25的香气物质50种,定性47种。闻香结果显示,酯类和芳香族化合物是清香型原酒的重要香气物质。大原酒B和二原酒GC-O分析结果比较接近。酯类香气物质对大原酒A的香气贡献相对较大,芳香族、有机酸、硫化物、内酯类及杂环类化合物对大原酒B和二原酒的香气贡献相对较大,酚类化合物仅在大原酒B中FD值较大。正是这些香气物质的种类、浓度的不同使得次原酒的香气有明显差异。Aroma compounds of fresh distillating from different runs of fermented grains in Chinese light aroma type liquor were extracted by liquid-liquid extraction. 47 aroma compounds and 3 unknowns with FD≥25 were detected and identified by gas chromatography-olfactometry （GC-Q） and gas chromatography-mass spectrometry（GC-MS）. On the basis of FD values,esters and aromatic compounds were the main compounds of fresh distillates of Chinese light aroma type liquors. Aroma compounds of fresh distillating from both fresh distillate B and second runs of fermented grains were similar. Esters were more important aroma compounds of fresh distillate A from first run of fermented grain,while aromatic,sulfur-containing compounds,organic acid, lactones and heterocyclic compounds were important aroma compounds of fresh distillate B from first run of fermented grain and fresh distillating from second run of fermented grain. Phenolic compounds had higher FD in the fresh distillate B. The number and concentration of these aroma compounds had affected the quality of fresh distillates from different runs of fermented grains.

关 键 词：清香型 （米查）次原酒 液液萃取 香气萃取稀释分析(AEDA) 气相色谱-质谱法(GC-MS) 香气化合物 

分 类 号：TS261[轻工技术与工程—发酵工程]