酿造大麦挥发性风味物质组成分析  

Analysis of Volatile Compounds from Brewing Barley

作　　者：董亮[1,2] 朴永哲[3] 张笑 侯英敏[2] 刘宝祥[2] 史仲平[1] 赵长新[2] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]大连工业大学生物工程学院,辽宁大连116034 [3]大连民族学院生命科学院,辽宁大连116600 [4]大连甘井子区疾病预防控制中心理化检验科,辽宁大连116034

出　　处：《麦类作物学报》2013年第3期573-577,共5页Journal of Triticeae Crops

摘　　要：为给啤酒风味的稳定性研究提供借鉴,利用固相微萃取与气-质联用分析了两个优质酿造大麦品种Sabastian和Gairdner中的挥发性风味物质组成。在两个大麦品种中共分析鉴定出34种化合物,Sabas-tian中检出28种,Gairdner中检出32种。在Sabastian中共检出醛类化合物11种,占总质量分数的17.58%;醇类化合物7种,占总质量分数的7.32%;酮类3种,占总质量分数的13.08%;酸类化合物2种,占总质量分数的8.41%;其他类化合物5种,占总质量分数的9.54%。在Gairdner中共检出醛类化合物10种,占总质量分数的38.36%;醇类化合物9种,占总质量分数的25.36%;酮类化合物4种,占总质量分数的9.07%;酸类化合物2种,占总质量分数的6.81%;其他类型化合物7种,占总质量分数的7.77%。两个大麦品种中含量较高的成分为正己醛(Sabastian,13.56%;Gairdner,30.76%)、丙酮(Sabastian,12.82%;Gairdner,8.39%)、乙酸(Sabastian,8.00%;Gairdner,4.86%)。作为大麦特征风味物质的异戊醛和2-甲基丁醛的含量在Sabas-tian中分别为0.51%和0.79%,在Gairdner中分别为1.93%和1.72%。In this paper,with aims to better understand the flavor stability of beer,volatile compounds identified from two kinds of brewing barley were investigated by solid phase microextraction（SPME） and GC-MS.A total of thirty-four volatiles had great contribution to brewing barley flavor,including twenty-eight volatiles in Sabastian and thirty-two volatiles in Gairdner.Among these compounds eleven aldehydes,seven alcohols,three ketones,two acids and five other compounds were detected in Sabastian,of which the amount were 17.58%,7.32%,13.08%,8.41% and 9.54%,respectively.And ten aldehydes,nine alcohols,four ketones,two acids and seven other compounds were detected in Gairdner,of which the amount were 38.36%,25.36%,9.07%,6.81% and 7.77%,respectively.Besides,the highest content of these compounds were hexanal（13.56% in Sabastian and 30.76% in Gairdner）,acetone（12.82% in Sabastian and 8.39% in Gairdner） and acetic acid（8.00% in Sabastian and 4.86% in Gairdner）.The amounts of 3-methylbutanal and 2-methylbutanal,commonly considered as key odorants in barley and malt,was 0.51% and 0.79% in Sabastian,1.93% and 1.72% in Gairdner,respectively.

关 键 词：大麦 嗅感物质 固相微萃取 气相色谱 质谱 

分 类 号：S512.3[农业科学—作物学] S331