不同来源浓香型酒醅的挥发性成分差异分析  

Differences of volatile compounds in strong-flavor fermented grains from different sources

作　　者：李慧星[1,2] 韩朝淇 姚涵译 许彬[1,3] 罗建成 LI Huixing;HAN Zhaoqi;YAO Hanyi;XU Bin;LUO Jiancheng(Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473004,China;College of Biology and Chemistry Engineering,Nanyang Institute of Technology,Nanyang 473004,China;Zhang Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473004,China)

机构地区：[1]南阳理工学院河南省工业微生物资源与发酵重点实验室,河南南阳473004 [2]南阳理工学院生物与化学工程学院,河南南阳473004 [3]南阳理工学院张仲景国医国药学院,河南南阳473004

出　　处：《中国酿造》2021年第6期87-91,共5页China Brewing

基　　金：河南省科技发展计划项目(162102210114);河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20200103);南阳市科技发展计划项目(KJGG086)。

摘　　要：为研究不同来源浓香型酒醅的挥发性成分差异,采用顶空-气相色谱质谱联用(HS-GC-MS)法对酒醅挥发性成分进行测定,结合主坐标分析、t检验方法比较不同来源出窖/入窖酒醅挥发性成分的差异,以及入窖酒醅挥发性成分差异对出窖酒醅挥发性成分的影响。结果表明,不同来源的出窖酒醅中共检出41种挥发性成分,其多样性、香气成分类别上具有相似性;不同来源入窖酒醅中共检出27种挥发性成分,其多样性和香气成分类别上都存在差异。入窖酒醅S_(2)在乙醇、乳酸乙酯和乙酸含量显著高于入窖酒醅S_(4)(P<0.05),其他相对含量>1%挥发性成分显著低于S_(4)(P<0.05)。差异性分析结果表明,不同来源的入窖酒醅挥发性成分的差异不会对出窖酒醅的挥发性成分产生显著影响。In order to study the differences of volatile compounds in strong-flavor fermented grains from different sources,the volatile compounds in fermented grains were determined by head space gas chromatography-mass spectrometry(HS-GC-MS).The differences of volatile compounds in unloading pits/loading pits from different sources,and the effect of the difference of the volatile components of loading pits on the volatile components of unloading pits were compared by principal coordinates analysis and t-test.The results showed that a total of 41 volatile components were detected in fermented grains from different sources,there was similarity in the diversity of volatile compounds and the types of aroma components in loading pits from different sources.A total of 27 volatile components were detected in fermented grains from different sources,and their diversity and aroma components were different.The distribution of ethanol,ethyl lactate and acetic acid in the unfermented grains S_(2) was significantly higher than that in the loading pits S_(4)(P<0.05),but significantly lower than loading pits S_(4) in other main volatile components with a relative percentage more than 1%(P<0.05).The results of difference analysis showed that the volatile components of the unloading pits were not enough to be affected by the difference in the volatile components of the loading pits.

关 键 词：出窖酒醅 入窖酒醅 挥发性成分 差异性 

分 类 号：TS261[轻工技术与工程—发酵工程]