甜型红曲黄酒中关键挥发性香气成分分析  

Analysis of the Key Volatile Aroma Compounds in Sweet Hongqu Glutious Rice Wine

作　　者：郑翠银[1] 龚丽婷[1] 黄志清[1] 刘志彬[1] 张雯[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所生物科学与工程学院,福州350108

出　　处：《中国食品学报》2014年第5期209-217,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171733;31371820);福建省自然科学基金计划项目(2011J01305);福建省科技厅重点项目(2011N0016)

摘　　要：以典型甜型红曲黄酒沉缸酒为研究对象,采用顶空固相微萃取技术(HS-SPME)提取其挥发性香气物质,然后分别采用气相色谱嗅闻分析法(GC-O)中的时间-强度法(GC-OSME法)和香气活力值法(OAV法),结合主成分分析(PCA),确定其关键挥发性香气物质并进行比较分析。研究结果表明:甜型红曲黄酒中的关键挥发性香气物质为异丁醇、异戊醇、乙酸乙酯、丙酸乙酯、丁酸乙酯、乙酸异戊酯、乳酸乙酯、丁二酸二乙酯、2-壬酮、愈创木酚、4-乙基愈创木酚、糠醛、苯甲醛和β-苯乙醇。进一步研究发现乙酸乙酯、乳酸乙酯、丁二酸二乙酯、糠醛和苯甲醛的含量随陈酿时间的增加而增加,而异丁醇、异戊醇、乙酸异戊酯、β-苯乙醇和4-乙基愈创木酚的含量随陈酿时间的增加而减少。In this study, the volatile aroma compounds in sweet Hongqu glutinous rice wine were studied using headspace solid-phase mierocxtraction （HS-SPME） followed by GC-Olfactometry （GC-O）. Chengang wines were taken as representatives of sweet Hongqu glutinous rice wine. Furthermore, the important contributions of volatile aroma compounds to the overall aroma in sweet Hongqu glutinous wines were analyzed by both GC-OSME method and odor activity values （OAVs） coupled withprincipal component analysis （PCA）. The results showed that the key aroma compounds in sweet Hongqu glutinous wines were identified, including isobutanol, isoamylol, ethyl acetate, ethyl propionate, ethyl butyrate, isoamylacetate, ethyl lactate, diethylsuccinate, 2-nonanone, guaiacol, 4-ehtyl-2-methoxyphenol, furfural, benzaldehyde and phenethanol. Further studies indicated that the content of ethyl acetate, ethyl lactate, diethyl succinate, furfural and benzaldehyde increased with aging time, however, the content of isobutanol, isoamylol, isoamyl acetate, benzaldehyde and 4-ehtyl-2-methoxyphenol decreased.

关 键 词：甜型红曲黄酒 挥发性香气物质 顶空固相微萃取 气相色谱嗅闻技术 香气活力值 

分 类 号：TS262.4[轻工技术与工程—发酵工程]