酱香型白酒液液微萃取-毛细管色谱骨架成分与香气重组  

Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination

作　　者：汪玲玲[1] 范文来[1] 徐岩[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19期304-308,361,共6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：应用液液微萃取(LLME)、气相-质谱联用仪(GC-MS)研究酱香型白酒骨架成分。液液微萃取定量48种香气物质,确定29种骨架成分。通过52种物质香气重组,得到的模拟酒香气较为丰满,且富有层次感,呈现酱香型白酒的背景香,但未出现典型酱香。缺失实验表明酱香型白酒骨架成分中香气贡献较大的主要是酯类和醇类物质,其中:己酸乙酯、乙酸乙酯、丁酸乙酯、1-丙醇、2-苯乙醇以及3-甲基丁醇是重要的香气物质;缺失与添加实验验证了三甲基吡嗪、糠醛、4-乙基愈创木酚和呋喃扭尔(furaneol)与酱香型白酒的典型酱香无关。The skeleton compounds in Chinese soy sauce aroma type liquor were isolated by liquid-liquid microextraction（LLME）, and detected by gas chromatography-mass spectrometry （GC- MS）.48 aroma compounds were identified and quantified.29 compounds belong to skeleton compounds.The overall aroma of Chinese soy sauce aroma type liquor, while excluding the typical aromas, could be mimicked by an aroma recombinate consisting of 52 compounds. According to omission experiments, esters and alcohols of skeleton compounds contributed a lot to the aroma of Chinese soy sauce aroma type liquor, and ethyl hexanoate, ethyl acetate,ethyl butanoate, !- propanol, 2-phenylethanol, and 3- methylbutanol were important skeleton aroma compounds.Omission and addition experiments corroborated that trimethylpyrazine, furfural,4-ethyl guaiacol, and furaneol was not related to the soy sauce aroma of Chinese liquor.

关 键 词：酱香型白酒 骨架成分 液液微萃取(LLME) 香气重组 缺失/添加实验 

分 类 号：TS262.3[轻工技术与工程—发酵工程]