浓香型习酒挥发性香气成分研究  

Analysis of Volatile Flavoring Compounds in Nong-flavor Xijiu Liquor

作　　者：王晓欣[1] 徐岩 范文来[1] 钟方达 唐云容 胡建锋 毛晓红 

机构地区：[1]教育部工业生物技术重点实验室江南大学生物工程学院酿酒微生物与应用酶学研究室,江苏无锡214122 [2]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

出　　处：《酿酒科技》2013年第1期31-38,共8页Liquor-Making Science & Technology

基　　金：十二五国家科技支撑计划(2012BAK17B11);黔科合重大专项字[2010]6004号

摘　　要：采用顶空固相微萃取法(HS-SPME)、液液微萃取(LLME)与气相色谱-质谱(GC-MS)联用技术,气相色谱-氢火焰检测器(GC-FID)技术对13种浓香型习酒酒样的香气化合物进行定量,共分析定量了75种香气化合物。其中包括酯类27种,醇类9种,酸类12种,醛酮类8种,酚类3种,芳香族化合物9种,萜烯类3种,呋喃类3种和硫化物1种。从各类化合物含量上看,在浓香型习酒中含量较高的是酯类、醇类、挥发性有机酸等;结合香气活力值(OAV)分析,浓香型习酒重要的香气物质(OAV≥100)有:己酸乙酯、大马酮、辛酸乙酯、丁酸乙酯、戊酸乙酯、二甲基三硫、3-甲基丁醛、2-甲基丙酸乙酯、乙醛、3-甲基丁酸乙酯、2-甲基丁酸乙酯、己酸、丁酸和戊酸;通过对习酒重要香气化合物的量比分析,有助于更加清晰地认识浓香型习酒的风格特色。The flavoring compounds in 13 kinds of Nong-flavor Xijiu liquor samples were quantified by head-space microextraction （HS-SPME）, liquid-liquid microextraction （LLME） coupled with gas chromatography-mass spectrometer （GC-MS）, and gas chromatography-hydrogen flame ion detector （GC-FID）. 75 flavoring compounds in total were identified including 27 esters, 9 alcohols, 12 fatty acids, 8 aldehydes and ketones, 3 phenols, 9 aromatic compounds, 3 terpenoids, 3 furans, 1 sulfide-containing compounds. Esters had the highest concentration and then followed by fatty acids and alcohols. Combined with odor active values （OAV） results, the important flavoring compounds （OAV≥ 100） in Nong-flavor Xi- jiu liquor included ethyl caproate, 13-damascenone, ethyl octanoate, ethyl butanoate, ethyl pentanoate, dimethyl trisulfide, 3-methylbutanal, ethyl 2-methylpropanoate, acetaldehyde, ethyl 3-methylbutanoate, ethyl 2-methylbutanoate, hexanoic acid, butanoic acid, and pentanoic acid. The quantity relative ratio analysis of important falvoring compounds in Xijiu liquor was helpful for deeper understanding of the styles and the features ofNong-flavor Xijiu liquor.

关 键 词：浓香型白酒 习酒 气相色谱-质谱(GC-MS) 香气化合物 香气活力值(OAV) 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]