玉米稠酒风味特征及氨基酸含量分析  

Corn thick wine flavor characteristics and analysis of amino acids

作　　者：贺小贤[1] 郑茂奎 彭光杰[1] 余泽红[1] 丁勇[1] 孙宏民[1] 刘欢[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2014年第2期113-116,129,共5页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(31301059);咸阳市科技计划项目(2010K05-03);西安市科技计划项目(NC1120(3))

摘　　要：为探索玉米稠酒的风味特征及氨基酸组分和含量,利用固相微萃取结合GC-MS技术对稠酒中的风味物质进行了分析,对总离子图谱采用随机Xcalibur工作站NIST2002标准谱库自动检索各组分及综合分析,鉴定出了35种挥发性组分,并初步确定乙酸乙酯可能是稠酒风味的主要物质.同时,采用茚三酮柱后衍生高效液相色谱法对玉米稠酒中氨基酸成分进行了分析.经标准氨基酸图谱的回归分析,证明该方法在线性范围内各氨基酸的相关性系数均大于0.99,RSD小于3%,线性相关性较好,稳定性好,可用于玉米稠酒中氨基酸的测定.实验结果表明,玉米稠酒中含有14种氨基酸,总氨基酸含量高于啤酒和薏苡仁酒,各种必需氨基酸的组成比例高于FAO/WHO模式要求.In order to explore flavor features of corn thick wine ,flavory substances in the thick wine was analyzed by utilizing solid-phase microextraction in conjunction with GC-MS tech-nique .With random Xcalibur work station NIST2002 standard spectrum library ,various fla-vor ingredients in total ion spectrogram were comprehensive analyzed and 35 volatile flavor ingredients were identified .As a result ,it was determined preliminary that ethyl acetate might be the main flavory substance of the thick wine .Adopting ninhydrin post-column deri-vatization high-performance liquid chromatography ,amino acid components in the corn thick wine were analyzed .By regression analysis of standard amino acid spectrogram ,it was proved that correlation coefficients of various amino acids in linear range for this method were all greater than 0 .99 ,and RSD smaller than 3% .So this method has good linear correlation and high stability and may be used for determination of amino acids in corn thick wine .The ex-perimental results showed that the corn thick wine contains 14 types of amino acids ,the total content of amino acids is higher than that in beer and Semen coicis wine ,and composition proportion of various essential amino acids is higher than the requirement of the FAO/WHO pattern .

关 键 词：风味物质 GC-MS 氨基酸 茚三酮柱后衍生 高效液相 玉米稠酒 

分 类 号：TS207.3[轻工技术与工程—食品科学]