酱香白酒酿造过程HMZ-D发酵风味产物研究  

Study on the Fermentation Flavor Products of HMZ-D in the Brewing Process of Jiang-flavor Liquor

作　　者：杨国华 黄永光 邱树毅[2] 黄平 肖仕贤 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550007 [2]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《酿酒科技》2013年第2期38-41,共4页Liquor-Making Science & Technology

基　　金：贵州省工业攻关项目(黔科合GZ字(2011)3015);贵州省工业攻关项目黔科合GY字(2011)3052

摘　　要：从酱香高温大曲中分离得到1株产酱香风味好且蛋白酶活力高的细菌——HMZ-D,对其在固态及液态发酵下所产风味成分进行分析。结果表明,两种发酵方式下发酵代谢产物种类较为相似,但液态发酵下各特征化合物含量及各类物质总量低于固态发酵,且在37℃下,固液发酵代谢产风味化合物的含量均较30℃有明显提高;正辛醇、β-苯乙醇、乙酸乙酯、丁酸乙酯、丁酸丁酯、己酸乙酯、庚酸乙酯、乳酸乙酯、己酸丁酯、油酸乙酯、亚油酸乙酯、乙酸、癸酸、2,5-二甲基吡嗪及四甲基吡嗪等特征成分为该菌主要的特征发酵代谢产物。A Bacillus magaterium HMZ-D strain with good Jiang-flavor and high protease activity was successfully isolated from high-temperature Jiang-flavor Daqu. Its fermentation products under solid fermentation conditions and under liquid fermentation conditions were analyzed. The re- suits showed that the fermentation products were quite similar under the two fermentation modes but the characteristic compounds content and the total amount of each substance in liquid fermentation were lower than that in solid fermentation; as the temperature was at 37 ℃, the content of metabolic flavoring compounds under the two fermentation modes was higher than that at 30 ℃; and the main fermentation products of the strain included octyl alcohol, beta-benzene ethanol, ethyl acetate, ethyl butyrate, butyric acid, butyl acetate, ethyl caproate and heptanoic acid ethyl ester, ethyl lactate, caproic acid butyl ester, ethyl oleate, linoleic acid ethyl ester, acetic acid, capric acid, 2,5-dimethyl pyrazine and tetramethylpyrazine.

关 键 词：酱香功能细菌 发酵产物 GC-MS 研究 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TQ920[轻工技术与工程—食品科学与工程]