应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分  

Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS

作　　者：王晓欣[1] 范文来[1] 徐岩 

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造微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品与发酵工业》2013年第5期154-160,共7页Food and Fermentation Industries

基　　金：国家863计划项目(2013AA102108);国家自然科学基金项目(20872050)

摘　　要：利用液液萃取法(LLE)提取酱香型习酒中的香气化合物,按照酸碱性将萃取组分分离,获得酸性/水溶性、中性、碱性三个组分,通过气相色谱-闻香法(GC-O)结合气相色谱-质谱(GC-MS)分别进行香气成分分析。在具有典型酱香特征的习酒中共检测出72种香气化合物,其中酸性组分29种,中性组分43种,碱性组分22种,14种香气化合物在两种或两种以上组分中均可检测到。研究发现酱香型习酒中主要的香气物质是酯类、醇类、挥发性有机酸、呋喃类、芳香族类、酚类、醛酮类、吡嗪类以及含硫化合物等。香气强度较大的物质有丁酸乙酯、己酸乙酯、1-丙醇、3-甲基丁醇、乙酸、3-甲基丁酸、糠醛、四甲基吡嗪和二甲基三硫,这些物质对酱香型习酒的风味贡献较大。The aroma-active compounds in Chinese soy sauce aroma type liquor,Xijiu liquor,was investigated in this study.The aroma components were isolated using liquid-liquid extraction（LLE）,and further fractionated into acidic/water-soluble,basic,and neutral fractions.The aroma compounds of three fractions were separately detected and identified by gas chromatography-olfactometry（GC-O） and gas chromatography-mass spectrometry（GC-MS）.The total of 72 aroma compounds were detected in the typical soy sauce aroma type Xijiu liquor,including 29 of acidic/water-soluble components,43 of neutral components,and 22 of basic components,respectively.14 aroma compounds were detected in both fractions or among all fractions.The results showed that the aroma and flavors in Xijiu liquor was mainly contributed by volatile esters,alcohols,fatty acids,furans,aromatic compounds,phenols,pyrazines,sulphur compounds,ketones,and aldehydes.According to the osme value,ethyl butanoate,ethyl hexanoate,1-propanol,3-methylbutanol,acetic acid,3-methylbutanoicacid,furfural,2,3,5,6-tetramethylpyrazine and dimethyl trisulfide had the high osme values.Those were the most important aroma compounds in Xijiu liquor of Chinese soy sauce aroma type liquor.

关 键 词：酱香型白酒 习酒 气相色谱-闻香法(GC-O) 气相色谱-质谱(GC-MS) 香气物质 

分 类 号：TS262.33[轻工技术与工程—发酵工程]