彝族小曲酒香气成分的分析研究  

Study of the Flavoring Components of Yi People’s Xiaoqu Baijiu

作　　者：母应春 姜丽 苏伟 MU Yingchun;JIANG Li;SU Wei(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

机构地区：[1]贵州大学酿酒与食品工程学院

出　　处：《酿酒科技》2019年第7期23-31,共9页Liquor-Making Science & Technology

基　　金：贵州省科技计划项目(黔科合作平台人才[2018]5781号);广州市科技计划项目(201604020001)

摘　　要：采用SPE-GC-MS分析仪对不同原料酿造的小曲酒香气成分及挥发性酚类物质进行分析,并对其香气成分进行主成分分析(PCA)和正交偏最小二乘法判别分析(OPLS-DA)。探究不同原料小曲酒香气成分和挥发性酚类物质的组成差异。结果表明,在彝族小曲酒Y1、Y2和R1中分别检测出芳香族化合物25种、24种和25种,其中酯类化合物含量最高,分别占总成分的47.97%、52.07%和44.74%。根据主成分分析得出,正丙醇、异戊醇、乙酸、乙醛、丁酸乙酯、异丁酸乙酯、乳酸乙酯7种物质是3种小曲酒中的主要香气成分,且彝族小曲酒Y1、Y2挥发性酚类物质种类及其含量均多于R1小曲酒,这使彝族小曲酒的风味物质更为丰富。In this study, SPE-GC-MS analyzer was used to analyze the flavoring components and the volatile phenolic substances of Xiaoqu Baijiu made from different raw materials, and the flavoring components underwent principal component analysis(PCA) and orthogonal partial least squares discriminant analysis(OPLS-DA), and the compositional difference in the flavoring components and the volatile phenolic substances among Xiaoqu Baijiu produced by different raw materials was explored. The results showed that, 25,24 and 25 flavoring compounds were detected in Xiaoqu Baijiu Y1, Y2 and R1 respectively;among them, the content of ester compounds was the highest as 47.97 %, 52.07 % and 44.74 % respectively. PCA results suggested that, n-propanol, isoamyl alcohol, acetic acid, acetaldehyde, ethyl butyrate, ethyl isobutyrate, and ethyl lactate were the main flavoring components in the three Xiaoqu Baijiu products, and the varieties and the content of volatile phenolic substances in Xiaoqu Baijiu Y1 and Y2 were higher than those in Xiaoqu Baijiu R1, namely, Yi People’s Xiaoqu Baijiu had more flavoring substances.

关 键 词：小曲酒 气相色谱-质谱法(GC-MS) 香气成分 主成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]