优质中高温浓香型大曲主要香味成分的初步研究  

Preliminary Study of Main Flavoring Components of Quality High-temperature & Medium-temperature Nong-xiang Daqu

作　　者：周健[1] 郭志[1] 明红梅[1] 沈才萍 许德富 余欢[3] 曾祥伟[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份公司,四川泸州646000 [3]泸州职业技术学院,四川泸州646000

出　　处：《酿酒科技》2014年第4期11-14,共4页Liquor-Making Science & Technology

基　　金：泸州老窖科研奖学金项目(13ljzk04);酿酒生物技术及应用四川省重点实验室项目(NJ2011-13);四川省高等教育质量工程项目(2011-659);泸州市科技局应用基础项目(2011-S-28)

摘　　要：以优质中高温浓香型大曲为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术研究其挥发性成分的种类及组成。对挥发性成分中的香味物质,采用主成分分析结合相对气味活度值法进一步确定主要香味成分。最终确定的大曲中香味成分共17种,其中2-正戊基呋喃、正己醛、1-辛烯-3-醇、苯乙醇、愈创木酚、2,3,5-三甲基吡嗪为优质浓香型大曲的主要香味成分。In this study, the varieties and the compositions of volatile components in quality high-temperature ＆ medium-temperature Daqu were analysed by HS-SPM and GC-MS. Furthermore, the flavoring substances in volatile components were identified by main principal components analysis coupled with and relative odor activity value method. Finally, there were 17 kinds of flavoring substances identified in Daqu, among them, 2-pentylfuran,caproaldehyde, 1-octen-3-ol,phenethyl alcohol,guaiacol and trimethyl-pyrazine were the main flavoring components.

关 键 词：顶空固相微萃取法 气相色谱一质谱联用 香味成分 主成分分析 相对气味活度值 大曲 

分 类 号：TS262.31[轻工技术与工程—发酵工程]