一种桂花风味黑米酒香气成分的GC-MS分析  

Analysis of Aroma Components of a kind of Osmanthus flavor black rice wine by Gas Chromatography/Mass Spectrometry

作　　者：潘天全 程伟[1] 张杰[1] 李娜 PAN Tianquan;CHENG Wei;ZHANG Jie;Li Na(AnHui Golden Seed Winery Co.,Ltd.,FuYang 236023,AnHui,China)

机构地区：[1]安徽金种子酒业股份有限公司

出　　处：《酿酒》2020年第1期64-67,共4页Liquor Making

基　　金：2017年度阜阳市科技重大专项计划项目“功能性酿酒微生物的筛选及其在绿色酿造生产中的应用”

摘　　要：以黑米、桂花为原料,采用半固态发酵工艺酿制的桂花黑米酒。采用溶剂萃取法提取桂花风味黑米酒的香气成分,然后用气相色谱-质谱联用仪对提取物进行了分析。共鉴定出37种香气化合物,包括醇、酯、酸、酚、醛、酮等6类化合物。醇类物质在香气成分中含量最高,占香气成分总含量的81.417%,醇类在香气成分中种类最多共11种,其次是酯类,共10种,酯类总含量占香气成分总含量的12.169%。酸类检测出3种,占香气成分总含量的4.046%。其他13种,占香气成分总含量的2.008%。与黑米酒相比,桂花黑米酒要比黑米酒香气化合物种类要多,尤其是醇类物质和酚类物质;说明桂花中的成分对桂花黑米酒香气的形成起到重要的作用。With black rice,osmanthus as raw material,made of osmanthus black rice wine by semi-solid fermentation technology.The solvent extraction method to extract the constituent of the fragrance of osmanthus black rice wine flavor,the extract was then analyzed by gas chromatography-mass spectrometry.37 kinds of aroma compounds were identified,including alcohol,ester,acid,phenol,aldehyde,ketone,etc.6 compounds.Alcohols in the highest content of aroma components,accounting for 81.417%of the total amount of aroma components,alcohols have the most species in the aroma composition,a total of 11 species,followed by ester,a total of 10 species,total esters content accounts for 12.169%of the total amount of aroma components.Acids detected 3 kinds,accounting for 4.046%of the total amount of aroma components.Other 13 species,accounting for 2.008%of the total amount of aroma components.Compared with black rice wine,osmanthus black rice wine has more kinds of aroma compounds than black rice wine,in particular,alcohols and phenols,it shows that the composition of osmanthus plays an important role in the formation of osmanthus black rice wine aroma.

关 键 词：桂花 黑米 香气成分 GC/MS法 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]