不同贮存时间青稞酒挥发性香气成分分析  

Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods

作　　者：秦丹 何菲 冯声宝 李贺贺[1,3] 张宁[3] QIN Dan;HE Fei;FENG Shengbao;LI Hehe;ZHANG Ning(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Qinghai Huzhu Highland Barley Wine Co.Ltd.,Haidong 810599,China)

机构地区：[1]北京工商大学食品营养与人类健康北京高精尖创新中心,北京100048 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [3]北京工商大学中国轻工业酿酒分子工程重点实验室,北京100048 [4]青海互助青稞酒股份有限公司,青海海东810599

出　　处：《食品科学》2021年第16期99-107,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(31701567);“十三五”国家重点研发计划重点专项(2016YFD0400500)。

摘　　要：采用直接进样法、液液微萃取结合气相色谱-质谱法对11种不同贮存时间的青稞酒原酒中主要风味物质进行研究。通过实验验证,酒样添加无水硫酸钠除水后再直接进样不会损失酒样中的挥发性香气成分。随着原酒贮存时间的延长,总酯和总醇含量呈下降趋势,总酸含量呈上升趋势。乙酸乙酯和乳酸乙酯含量随贮存时间的延长逐渐降低。乙酸在贮存1个月后下降最显著,之后随着贮存时间的延长不断呈上升趋势,贮存11个月,乙酸含量达到贮存过程中的最大值。贮存2个月,戊酸乙酯、4-乙基苯酚含量达到贮存过程中的最大值。贮存9个月,苯甲醛、乙偶姻、糠醛含量达到贮存过程中的最大值。通过对不同贮存时间青稞酒中主要香气成分变化规律的研究,为青稞酒的老熟提供科学数据和理论支撑。The major volatile aroma compounds of Qingke Baijiu stored for different durations were characterized by direct injection(DI)or liquid-liquid microextraction(LLME)coupled with gas chromatography-mass spectrometry(GC-MS).Our experiment confirmed that addition of anhydrous sodium sulfate to the Baijiu sample before being injected into the GC-MS system did not cause losses of volatile aroma components.The contents of total esters and total alcohols as well as of ethyl acetate and ethyl lactate decreased gradually while the content of total acids increased gradually with the increase in storage duration.The content of acetic acid decreased most after one month,and then it increased gradually with the increase in storage duration.The content of acetic acid reached its maximum after 11 months.The contents of ethyl pentanoate and 4-ethylphenol reached their maximum after two months.The contents of benzaldehyde,acetoin,and furfural reached their maximum after nine months.The results of this study are expected to provide scientific data and theoretical support for the aging of Qingke Baijiu.

关 键 词：青稞酒 直接进样法 贮存 老熟 挥发性香气成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]