白刺果啤与精酿啤酒风味物质差异比较研究  

Comparative Study on Flavor Substances of Nitraria Tangutorum Bobr.Beer and Craft Beer

作　　者：许媛 王君 张薇 张红梅 XU Yuan;WANG Jun;ZHANG Wei;ZHANG Hongmei(College of Life Science,Cangzhou Normal University,Cangzhou 061000,China)

机构地区：[1]沧州师范学院生命科学学院,河北沧州061000

出　　处：《食品科技》2020年第5期43-46,共4页Food Science and Technology

基　　金：沧州市重点研发计划指导项目(172203003)。

摘　　要：为研究白刺果啤中风味物质,采取静态顶空-固相微萃取(SPME)结合气相色谱质谱联用法(GC-MS),比较分析精酿啤酒与白刺果啤的风味物质差异。结果表明,普通精酿啤酒共分离鉴定出35种风味物质,白刺果啤分离鉴定42种风味组分。与普通精酿啤酒风味物质比较发现,白刺果啤中所含有的酯类物质比普通精酿啤酒的酯类物质种类更为丰富,乙醇含量低于普通精酿啤酒;白刺果啤中的抗氧化物质含量明显高于普通精酿啤酒。白刺果啤中分离的乙酸2-甲基丙酯、辛酸丙酯、正辛酸异丁酯、2,6-二叔丁基苯酚等20种风味物质均未从普通精酿啤酒中检出,这些风味物质构成了白刺果啤特有的风味。In order to study the flavor substances in Nitraria tangutorum Bobr.beer,the flavor substances of craft beer and Nitraria tangutorum Bobr.beer were separated and analyzed by static headspace-solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 35 kinds of flavor substances were separated and confirmed from craft beer,42 kinds of flavor substances were separated and confirmed from Nitraria tangutorum Bobr.beer.Compared to ordinary craft beer,Nitraria tangutorum Bobr.beer contains more esters than craft beer,ethanol content of Nitraria tangutorum Bobr.beer was lower than ordinary craft beer.The content of antioxidant in the Nitraria tangutorum Bobr.beer was significantly higher than that in the ordinary craft beer.20 kinds of flavor substances separated from Nitraria tangutorum Bobr.beer were not detected in ordinary craft beer,such as acetic acid,2-methylpropyl ester,propyl octanoate,n-Caprylic acid isobutyl ester,Phenol,2,6-bis(1,1-dimethylethyl),etc.These volatile flavor compounds constitute the characteristic flavor of Nitraria tangutorum Bobr.beer.

关 键 词：白刺果 精酿啤酒 风味物质 静态顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]