五粮液原酒中特殊芳香族化合物的空间分布  

Spatial Distribution of Aromatic Compounds in Wuliangye Base Liquor

作　　者：杨康卓 刘芳 何张兰 张建敏 乔宗伟 彭志云 郑佳 赵东 YANG Kangzhuo;LIU Fang;HE Zhanglan;ZHANG Jianmin;QIAO Zongwei;PENG Zhiyun;ZHENG Jia;ZHAO Dong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《酿酒科技》2021年第5期22-26,共5页Liquor-Making Science & Technology

摘　　要：芳香族化合物是白酒中具有特殊风味的一类化合物,其对白酒酒体的风味贡献度至今仍未厘清。本研究采用了液液微萃取-气质联用技术(LLME-GC/MS)构建了浓香型白酒中9种芳香族化合物的定量方法,研究了不同空间层次(面糟、中层和底层)浓香型原酒中9种芳香族化合物含量和香气活力值(OAV)差异。结果表明,建立的定量方法具有线性好(R2>0.9971)、检出限和定量限均较低(LOD 0.23~3.67μg/L,LOQ 0.77~12.23μg/L),精密度高(RSD<2%)等特点。原酒的分析结果可知,9种芳香族化合物中苯乙酸乙酯的含量最高,而苯甲醇的含量最低。对甲酚具有随窖池深度增加而升高的趋势。本研究为浓香型原酒的层次判定提供了数据基础,同时也对“按质并坛”工艺提供了新的理论支持。Aromatic compounds in Baijiu is a group of compounds with specific flavor features,whose contribution to the overall aroma of Baijiu is still unclear.In this study,liquid-liquid microextraction coupled with gas chromatography mass spectrometry(LLEGC/MS)was employed to quantify the nine typical aromatic compounds in the base liquor of Nongxiang Baijiu,and the differences in the concentration and odor active value(OAV)of the nine compounds from different layers of the fermentation pit were investigated.The results showed that the quantification method had good linearity(R2>0.9971),low limits of detection and quantification(LOD:0.23μg/L to 3.67μg/L,LOQ:0.77μg/L to 12.23μg/L),and high precision(RSD<2%).Among the nine aromatic compounds,ethyl phenylacetate had the highest content and benzyl alcohol had the lowest content.The content of p-cresol increased with the increase of the depth of the fermentation pit.This study has provided reference for the determination of the quality level of the base liquor,and theoretical support for the process of merging the base liquor according to quality.

关 键 词：多粮浓香型 原酒 芳香族化合物 定量 空间分布 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]