中高温浓香型大曲中挥发性香味物质分析  

Volatile Flavoring Compounds in Medium/High Temperature Nongxiang Daqu

作　　者：明红梅[1] 姚霞[1] 周健[1] 许德富[2] 王小军[2] 刘禹孟 

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

出　　处：《酿酒科技》2015年第6期73-79,共7页Liquor-Making Science & Technology

基　　金：酿酒生物技术及应用四川省重点实验室项目(NJ2011-13);泸州老窖科研奖学金项目(13ljzk04);四川省教育厅重点科研项目(15ZA0219);四川省高等教育质量工程项目(2011-659);四川省大学生创新训练计划项目(201410622004)

摘　　要：分析中高温浓香型大曲的挥发性香味物质,为进一步量化评价大曲香气及完善大曲质量评价体系提供参考。采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)检测大曲中的挥发性香味物质,并对各挥发性香味物质进行半定量和主成分分析。结果表明,从15组大曲样品中鉴定出31种挥发性香味物质,包括酯类18种,吡嗪类5种,醇类2种,醛类3种,烯类1种,芳香族类2种,其中,酯类物质和吡嗪类物质的含量占大曲中香味物质总含量的51.13%。各种类香味物质对大曲香气贡献的大小依次为酯类>吡嗪类>烯类>醇类>醛类>芳香族类,这些化合物中的十四酸乙酯、9-十六碳烯酸乙酯等酯类物质,2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪等吡嗪类物质,以及1-石竹烯、苯乙醇为浓香型大曲的主要香味物质。The analysis of volatile flavoring compounds in medium/high temperature Nongxiang Daqu could provide useful reference for further quantitative evaluation on Daqu aroma and the perfect of Daqu quality evaluation system. In the experiments, the volatile flavoring compounds in Daqu were detected by SPME-GC-MS coupled with semi-quantitative and principal component analysis. The results showed that, there were 31 kinds of volatile flavoring compounds detected in 15 Daqu groups including 18 kinds of ester, 5 kinds of pyrazine, 2 kinds of alcohols, 3 kinds of aldehyde, 1 kind of alkene, 2 kinds of aromatic compounds;among them, the content of esters and pyrazine accounted for 51.13%of the total content of flavoring compounds in Daqu;their contributions to Daqu aroma ranked in decreasing sequence as ester＆gt;pyrazine＆gt;al-kene＆gt;alcohol＆gt;aldehyde＆gt;aromatic substances;the main volatile flavoring compounds in Nongxiang Daqu included tetradecanoic acid ethyl ester, ethyl 9-hexadecenoate,2,5-dimethyl-pyrazine , trimethyl-pyrazine, tetramethyl-pyrazine,caryophyllene, and phenylethyl alcohol etc.

关 键 词：中高温浓香型大曲 固相微萃取-气相色谱-质谱联用技术 挥发性香味物质 主成分分析 

分 类 号：TS262.31[轻工技术与工程—发酵工程]