大曲挥发性成分动态变化研究  

Study on the Dynamic Change of Volatile Components in Daqu

作　　者：邢钢[1] 敖宗华[2,3] 王松涛[2,3] 邓波[2,3] 王小军[2] 董智超[1] 孙夏冰[4] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]江南大学生物工程学院,江苏无锡214036

出　　处：《酿酒科技》2014年第9期1-4,8,共5页Liquor-Making Science & Technology

基　　金：四川省成果转化平台项目<固态酿造产业链成果产业化平台>(项目编号2012GPTZ0020);四川省基础条件计划项目<白酒食品安全风险评估及预防控制>

摘　　要：应用HS-SPME(顶空-固相微萃取)结合GC-MS(气相色谱-质谱)技术对浓香型大曲制曲过程中挥发性成分进行了动态分析。在浓香型大曲中共检测到54种挥发性成分,其中烃类5种,醇类10种,酯类8种,醛类4种,酮类2种,酸类8种,含氮化合物6种,芳香族化合物4种,酚类化合物5种,呋喃类化合物2种。大部分挥发性成分含量呈现先增后减的趋势,在8 d时达到最大值,随后下降,到贮存后期含量趋于稳定。In this study, dynamic analysis of the volatile components in Nongxiang Daqu during Daqu-making process was carried out by use of HS-SPME coupled with GC-MS. 54 kinds of volatile components were detected including 5 hydrocarbons, 10 alcohols,8 esters ,4 aldehydes, 2 ketones, 8 acids,6 nitrogen-containing compounds,4 aromatic compounds,5 phenols and 2 furans. Most volatile components content increased firstly at the beginning of Daqu-making and reached the highest value at the 8th day, and then dropped slowly and kept stable in the late storage period.

关 键 词：大曲 气相色谱-质谱 挥发性成分 动态变化 白酒 

分 类 号：O657.63[理学—分析化学] TS261.11[理学—化学]