苦荞醋风味的电子舌和SPME-GC-MS分析  

The Analysis of Tartary Buckwheat Vinegar Flavor by Electronic Tongue and SPME-GC-MS

作　　者：张素云[1,2] 李谦[1] 秦礼康[1] 夏辅蔚 党娟[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]重庆市万州区农情信息中心,重庆404100 [3]满全农业开发有限公司,贵州六盘水553000

出　　处：《中国调味品》2016年第12期104-109,共6页China Condiment

基　　金：贵州省科技重大专项(黔科合重大专项字[2013]6010-2)

摘　　要：采用TS-5000Z型电子舌系统分析的主成分PC1和PC2,对4种苦荞醋的味感有很好区分,麸皮砖曲和商品曲精固稀混合发酵的苦荞醋滋味相近,而商品曲精固稀和商品曲精固态发酵苦荞醋因酿造工艺不同风味差异较大;由二维散点图可知,砖曲固稀混合发酵苦荞醋酸味最强,液态苦荞醋酸味最弱,与味觉雷达图结果一致。采用SPME-GC-MS系统对4种苦荞醋进行香气成分鉴定,共检出酸、酯、醇、酮和杂环类化合物共78种,以乙酸、乙酸乙酯、苯甲醛、糠醛和四甲基吡嗪的含量较高,构成了苦荞醋的主体香气;砖曲和曲精固稀混合发酵苦荞醋的酸类化合物含量分别为58.726%和55.836%,曲精固态发酵苦荞醋的酸类化合物为53.902%,故砖曲比曲精制固稀混合发酵苦荞醋品质好,固稀混合发酵工艺优于固态发酵工艺。The principal component of PC1 and PC2 with TS-5000Z electronic tongue has good separation on four kinds of tartary buckwheat vinegar. The flavors of tartary buckwheat vinegar fermented with bran koji and commercial spores of Aspergillus are similar. However, solid-liquid mixed fermentation and solid-state fermentation by commercial spores of Aspergillus generate different flavors because of its fermentation process. The 2D scatter plot shows that the solid-liquid mixed fermented tartary buckwheat vinegar has the heaviest sourness, while the liquid-state fermented tartary buckwheat vinegar has the weakest sourness, which is in accordance with the taste radar chart. The aroma components of four kinds of tartary buckwheat vinegar are analyzed by SPME-GC- MS. Seventy-eight kinds of aroma components are detected, including acids, esters,alcohols, ketones and heterocyclic compounds. Among them, the amount of acetic acid, ethyl acetate, benzaldehyde, furfural and tetramethyl pyrazine is the highest, which constitutes the main aroma of tartary buckwheat vinegar. The acid compounds content of tartary buckwheat vinegar by bran koji and spores of Aspergillus solid-liquid mixed fermentation is 58. 726% and 55. 836% respectively, while the acid compounds content of spores of Aspergillus solid-state fermented tartary buckwheat vinegar is only 53. 902%. Therefore, the quality of tartary buckwheat vinegar fermented by bran koji is better than that by solid-state fermentation. Solid-liquid mixed fermentation process is better than solid-state fermentation process.

关 键 词：苦荞 砖曲 电子舌 顶空固相微萃取-气质联用 

分 类 号：TS264.22[轻工技术与工程—发酵工程]