绿麦芽根芽和叶芽嗅感风味物质的鉴定及其对麦芽风味的影响  

Identification of Volatile Compounds in Root Bud and Leaf Bud of Green Malt and Their Effects on Malt Flavor

作　　者：张笑 付月[2] 李峰[3] 侯英敏[4] 赵长新[4] 董亮[4] 

机构地区：[1]大连甘井子区疾病预防控制中心理化检验科,辽宁大连116034 [2]沈阳市化工学校应用化学系,辽宁沈阳110122 [3]抚顺师范高等专科学校生化系,辽宁抚顺113000 [4]大连工业大学生物工程学院,辽宁大连116034

出　　处：《酿酒科技》2014年第12期38-41,46,共5页Liquor-Making Science & Technology

摘　　要：利用固相微萃取与气-质联用技术分析鉴定了制麦过程中绿麦芽根芽和叶芽的挥发性嗅感物质组成。结果表明,从根芽和叶芽中分别分析鉴定出41种和43种嗅感风味化合物,包括醛、醇、酮、有机酸、芳香族化合物、呋喃和一些杂环化合物,是组成成品麦芽风味的化合物。根芽和叶芽对构成麦芽的大部分嗅感化合物均有一定程度的影响,且叶芽对成品麦芽的风味影响较大,其对麦芽的特征风味物质异丁醛含量影响较大,对异戊醛含量有一定的影响,对2-甲基丁醛的含量无影响。In this study, volatile compounds isolated from root bud and leaf bud of green malt were investigated by solid phase microextraction （SPME） and GC-MS. A total of 41 and 43 volatile compounds had been identified in root bud and in leaf bud respectively, including aldehydes, alcohols, ketones, organic acids, and some aromatics and furan compounds, which basically covered the compounds composing the flavor of product malt. The volatiles compounds from root bud and leaf bud would influence malt t^avor to some extent, and the effects of leaf bud were larger than that of root bud. Leaf bud had great effects on the concentration of 2-methyl-propanal and had no effects on 2-methly-butanal.

关 键 词：制麦 麦芽 根芽 叶芽 挥发性风味物质 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S512.31[轻工技术与工程—食品科学与工程]