红曲菠萝酒发酵及香气成分的分析  

Analysis of fermentation and aroma compounds in Monascus pineapple wine

作　　者：张庆庆[1] 郑天柱[1] 汤文晶[1] 蒋汶 

机构地区：[1]安徽工程大学生物与化学工程学院,安徽省微生物发酵工程技术研究中心,安徽芜湖241000

出　　处：《食品工业科技》2015年第19期299-303,317,共6页Science and Technology of Food Industry

基　　金：安徽高校省级自然科学研究重点项目(KJ2009A034);芜湖市重点科技项目(芜科计字[2009]190号)

摘　　要：采用市售的籼米、菠萝为原料制备红曲菠萝酒,研究发酵过程中酒精度、总糖、总酸、Monacolin K含量的变化。使用有机溶剂萃取法对其中的挥发性成分进行萃取,利用气相色谱-质谱(GC-MS)技术对其香味成分进行分析。结果表明:发酵过程中酒精度、总酸、Monacolin K呈逐渐上升趋势,总糖呈下降趋势;红曲菠萝酒中共鉴定出53种化合物,分别为醇类、酯类、酸类、酮类、烃类、萜烯类、芳香族类;化合物相对含量排前8位的依次是苯乙醇(20.02%)、2-甲基丁醇(8.79%)、菠萝醇(8.2%)、丁二酸单乙酯(4.87%)、异丁酸(4.84%)、亚油酸甲酯(4.63%)、乙酸乙酯(4.23%)、丁酸乙酯(3.09%);构成红曲菠萝酒香气特征的主要物质是醇类、酯类、酸类以及少量的酮类化合物。The major materials of the Monascus pineapple wine are indica rice and pineapple. The changes of alcohol degree,total sugar,total acid and Monacolin K were tracked during the whole fermentation. The flavoring components of Monascus pineapple wine were extracted by solvent extraction. Then they were analyzed by GC- MS.The results showed that alcohol degree,total acid and Monacolin K tended to gradually increase,total sugar exhibited a gradually decreasing trend. A total of 53 compounds including alcohols,esters,acids,ketones,hydrocarbons,terpenes and aromatics were identified.According to the relative content,the first eight components were Phenylethyl Alcohol,2- Methyl- 1- butanol,3- Methylthio- 1- propanol,Butanedioic acid,Monoethyl ester,2- Methyl- propanoic acid,Butyl 9,12- octadecadienoate,Butanoic acid,Ethyl ester,Butanoic acid,Ethyl ester. It was found that alcohols compounds,esters compounds,organic acids compounds and a few ketones compounds constituted main aroma substance.

关 键 词：红曲菠萝酒 萃取 气相色谱-质谱 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]