基于气质联用法的两种香型白酒挥发性成分差异分析  

Differences of volatile compounds between two kinds flavor of Baijiu based on GC-MS

作　　者：杨亮 占杨杨 魏刚 陈守文[2] 马昕[2] YANG Liang;ZHAN Yangyang;WEI Gang;CHEN Shouwen;MA Xin(Department of Brewing Engineering,Moutai College,Renhuai 564501,China;College of Life Sciences,Hubei University, Wuhan 430062,China;Department of Food Engineering,Moutai College,Renhuai 564501,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564501 [2]湖北大学生命科学学院,湖北武汉430062 [3]茅台学院食品工程系,贵州仁怀564501

出　　处：《中国酿造》2018年第10期76-81,共6页China Brewing

基　　金：贵州省教育厅科技拔尖人才支持项目(黔教合KY字[2018]082);国家重点基础研究发展计划‘973计划’(2015CB150505)

摘　　要：采用气质谱联用(GC-MS)法对酱香型和浓香型白酒的挥发性物质进行了分析,并采用主成分分析(PCA)法研究不同香型白酒挥发性物质差异。结果表明,酱、浓香型酒样挥发性成分分别共检测出62种(定性60种)和36种(定性35种),前者酯类、酸类、吡嗪类等化合物的种类多于后者。酱、浓香型酒样在39种挥发性物质含量上有显著差异(P<0.05),其中酱香型酒样中呋喃类及吡嗪类化合物含量分别是浓香型酒样的7.54倍和46.95倍,且醇类物质含量高于浓香型白酒;而浓香型酒样中4-甲基苯酚、己酸及其酯类物质含量分别是酱香型酒样的16.67倍、16.67倍和2.63倍,己酸异戊酯、己酸己酯、己酸乙酯等酯类含量显著高于酱香型酒样(P<0.05)。酒体挥发性物质的构成差异是白酒香型及风格差异的实质。The volatile compounds of sauce-flavor Baijiu and strong-flavor Baijiu were analyzed by GC-MS.On this basis,principal component analysis(PCA)was used to further explore the differences of volatile compounds between different flavor Baijiu.As the result,62(60 kinds of volatile compounds were identified)and 36(35 kinds of volatile compounds were identified)kinds of volatile compounds were detected from the Moutai-flavor Baijiu and sauce-flavor Baijiu,respectively.The types of esters,acids,pyrazines and other compounds in sauce-flavor Baijiu were more than those in strong-flavor Baijiu.There were significant differences of 39 kinds of volatile components between sauce-flavor Baijiu and strong-flavor Baijiu(P<0.05).The contents of furans and pyrazines in sauce-flavor Baijiu were 7.54 and 46.95 times of those in strong-flavor Baijiu,respectively.Meanwhile,the alcohol contents in sauce-flavor Baijiu were higher than those in strong-flavor Baijiu.But the contents of 4-methylphenol,hexanoic acid and esters in strong-flavor Baijiu were 16.67 times,16.67 times and 2.63 times that of sauce-flavor Baijiu,respectively.The contents of isoamyl hexanoate,hexyl hexanoate and ethyl caproate in strong-flavor Baijiu were significantly higher than those in sauce-flavor Baijiu(P<0.05).The reason of the differences of Baijiu flavor and style was caused by the differences of volatile compounds.

关 键 词：气相色谱质谱联用 酱香型白酒 浓香型白酒 挥发性物质 主成分分析 组分差异 

分 类 号：TS262.3[轻工技术与工程—发酵工程]