浓香型白酒堆积发酵酒醅挥发性成分分析  

Analysis of Volatile Compounds in Stacking Fermented Grains of Nong-xiang Liquor by GC-MS

作　　者：胡沂淮[1] 蔡楠[2] 戴源[2] 姜勇[2] 郭亚飞[2] 

机构地区：[1]淮阴工学院生化学院,江苏淮安223003 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2014年第3期93-96,共4页Liquor-Making Science & Technology

摘　　要：采用索氏提取法结合气质联用技术,对浓香型白酒堆积发酵酒醅的微量成分进行初步定性分析研究,共检出82种化合物,其中酯类化合物45种、酸类12种,占挥发性成分总数的69.51%,它们是浓香型白酒主要的香气成分。此外,愈创木酚类(5种)、呋喃类(3种)、芳香族类(8种)以及吡嗪类化合物(2种)也为浓香型白酒的复合香气作出了重要贡献。实验结果表明,浓香型白酒采用堆积发酵工艺,有利于增加白酒中的香味成分,使香气更加芳香浓郁、丰满协调。Volatile compounds in stacking fermented grains of Nong-xiang liquor were extracted by soxhlet extraction and identified by gas chro matography-mass spectrometry （GC-MS）. Eighty-two volatile compounds were detected inclding 45 ester compounds and 12 acids （main flavor ing compounds of Nong-xiang liquor and accounting for 69.51% of total compounds）. Besides, guaiacol compounds （5 kinds）, furan compounds （3 kinds）, phenolic compounds （8 kinds） and pyrazine compounds （2 kinds） made important contributions to the composite aroma of Nong-xiang liquor. The experimental results indicated that stacking fermentation was beneficial to increasing flavoring components in liquor and make stronger and harmonious aroma.

关 键 词：白酒 堆积发酵 索氏提取 挥发性成分 气质联用 

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]