酱香白酒高温堆积酒醅挥发性风味物质的检测分析  

Determination and analysis of volatile components of high-temperature stacking fermented grains of Moutai-flavor liquor

作　　者：尚柯[1,2] 韩兴林[2] 王德良[2] 舒冬梅[1,2] 陈耀[2] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院,北京100015

出　　处：《中国酿造》2016年第2期139-143,共5页China Brewing

基　　金：国家高技术研究发展计划‘863计划项目’(2012AA021205)

摘　　要：该文采用HS-SPME结合GC-MS对酱香型白酒第三轮次堆积不同时间点、不同位置点酒醅挥发性风味物质进行检测分析。共计检测出挥发性风味物质32种,其中,醇类物质10种,醛类物质3种,酸类物质4种,酯类物质9种,酚类物质1种,其他类物质5种。其醇、醛、酸、酯类物质平均相对含量分别为32.88%、4.37%、9.18%、30.93%。包括酒体中常见的乙酸乙酯、乳酸乙酯、异戊醇、乙酸、丁酸等。分析结果表明,堆积过程在富集微生物的同时,产生了大量酒体有益风味物质,对酱香白酒的品质具有一定的影响。The volatile components of the third round fermented grains of Moutai-flavor liquor in different time points and spaces were determined by HS-SPME and GC-MS. Results showed that there were 32 kinds of volatile components in total, including 10 kinds of alcohols, 3 kinds of aldehydes, 4 kinds of acids, 9 kinds of esters, 1 kind of phenol and 5 kinds of others. The contents of alcohol, aldehyde, acid and ester compounds were 32.88%, 4.37%, 9.18% and 30.93%, respectively. The compounds mainly include some common materials in liquor, such as athyl acetate, athyl lactate, isoamyl alcohol, acetic acid, butyric acid and so on. Analysis results showed that the accumulation process not only enriched the microorganisms, but also produced a large amount of liquor flavor substances, which showed certain relevance in Moutai-flavor liquor.

关 键 词：酱香型白酒 高温堆积 酒醅 挥发性物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]