酱香白酒堆积发酵过程中代谢风味生成规律的分析  

Analysis of the Metabolic Flavors in High Temperature Store of Jiang-flavour Chinese Spirits

作　　者：韩兴林[1] 尚柯[1] 王德良[1] 潘学森 张五九[1] 张彩飞 HAN Xinglin;SHANG Ke;WANG Deliang;PAN Xuesheng;ZHANG Wujiu;ZHAGN Caifei(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Yunmeng Liquor Industry Co.Ltd,Qingzhou,Shandong 262500,China)

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]山东青州云门酒业有限公司,山东青州262500

出　　处：《酿酒》2018年第4期37-44,共8页Liquor Making

摘　　要：通过响应面优化实验,选择样品量8.90g、超声时间为15.28min、样品预处理为0.94%乙醇浸泡30min及固相微萃取时水浴温度为50.04℃的条件为固态酒醅风味物质检测分析的前处理条件,建立了HS-SPME结合GC-MS分析酱香型白酒堆积酒醅挥发性风味物质检测方法。采用该方法对酱香型白酒高温堆积八轮次酒醅挥发性风味物质进行分析。共从酱香白酒堆积酒醅中定性检出挥发性风味化合物83种,其中,醇类物质19种,醛类物质8种,酸类物质13种,酯类物质24种,酚类物质4种,其他类物质14种。包括酒体中常见的乙酸乙酯、丁酸乙酯、乳酸乙酯、异戊醇、异丁醇、乙酸、丁酸等。分析结果表明堆积过程在富集微生物得同时,产生了大量酒体风味物质。且从风味物质的种类和相对含量来看,与各轮次酱香白酒的品质具有一定的关联性。The optimal condition is established the Response surface methodololgy（RSM）.The optimum conditions were as follows： the sample size was 8.90 g, the ultrasonic time was 15.28 min, the pretreatment of the sample was 0.94% ethanol for 30 min, and the temperature of the water bath was 50.04℃ when the solid phase microextraction was the condition of solid fermented grains. The method of HS-SPME combined with GC-MS was used to analyze the volatile substances of Maotai Liquor. This method was used to analyze the volatile flavor of Maotai liquor at the high temperature accumulation of eight rounds of fermented grains. A total of 83 kinds of volatile flavor compounds were identified qualitatively in the fermented grains. Of these, there were 19 kinds of alcohol, 8 kinds of aldehydes, 13 kinds of acids, 24 kinds of esters, 4 kinds of phenols, 14 kinds of other substances.The results show that the accumulation process produces a large number of alcoholic substances at the same time when the microorganisms are enriched. And from the type of flavor substances and the relative content of view,with the quality of each round of Maotai liquor has a certain relevance.

关 键 词：酱香型白酒 高温堆积 顶空-固相微萃取 糠醛 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]