五粮液车间空气中的特征酵母菌及其挥发性风味物质分析  

Typical yeasts and their volatile flavor compounds in workshop air of Wuliangye

作　　者：张霞 雷学俊 刘芳 刘多涛 罗青春 施思 乔宗伟 郑佳 ZHANG Xia;LEI Xuejun;LIU Fang;LIU Duotao;LUO Qingchun;SHI Si;QIAO Zongwei;ZHENG Jia(Technology Research Center,Wuliangye Yibin Co.Ltd.,Yibin 644007,China)

机构地区：[1]宜宾五粮液股份有限公司技术研究中心,四川宜宾644007

出　　处：《食品与发酵工业》2021年第17期242-249,共8页Food and Fermentation Industries

基　　金：宜宾市重点科技项目(2019RC001);国家重点研发计划项目(2016YFD0400500)。

摘　　要：为研究五粮液车间空气中酵母菌种类及其代谢产物特征,采用传统微生物培养法从五粮液车间空气中分离筛选出73株酵母菌,它们分属于11个属,14个种,分别为:Wickerhamiella pararugosa(Y1)、Pichia kudriavzevii(Y2)、Pichia exigua(Y3)、Candida ethanolica(Y4)、Kazachstania bulderi(Y5)、Saccharomyces unisporus(Y6)、Saccharomyces cerevisiae(Y7)、Naumovozyma castellii(Y8)、Meyerozyma caribbica(Y9)、Debaryomyces hansenii(Y10)、Zygosaccharomyces bailii(Y11)、Clavispora lusitaniae(Y12)、Debaryomyces subglobosus(Y13)和Saccharomycopsis fibuligera(Y14)。利用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)、偶联气质联用法(gas chromatography-mass spectrometry,GC-MS)测定其发酵液中风味物质成分含量。结果表明,此14株酵母菌能产生多种风味物质,并以酯类和醇类物质最多,主要有:乙酸乙酯、己酸乙酯、苯乙醇、异戊醇、异戊酸、丁酸丁酯、辛酸乙酯、壬酸乙酯、苯酚和乙偶姻。其中,Y1、Y2、Y5总酯含量较高,都在65 mg/L以上,Y1最高达到95 mg/L;Y1、Y5、Y7、Y8、Y10总醇含量较高,都在60 mg/L以上,Y7则高达115 mg/L;微量风味物质含量很少但种类较丰富,对白酒风味的贡献也很大,其中,Y5乙偶姻含量较高,达到1.57 mg/L,Y1和Y7发酵液中苯酚含量较高,分别为2.26和2.43 mg/L。该文对五粮液车间空气中酵母菌进行了特征风味产物分析,为五粮液酒体风味提供分析理论基础。In order to investigate the characteristics of yeast species and metabolites in the workshops air of Wuliangye,a total of 73 yeasts were isolated,which belonged to 11 genera and 14 species including Wickerhamiella pararugosa(Y1),Pichia kudriavzevii(Y2),Pichia exigua(Y3),Candida ethanolica(Y4),Kazachstania bulderi(Y5),Saccharomyces unisporus(Y6),Saccharomyces cerevisiae(Y7),Naumovozyma castellii(Y8),Meyerozyma caribbica(Y9),Debaryomyces hansenii(Y10),Zygosaccharomyces bailii(Y11),Clavispora lusitaniae(Y12),Debaryomyces subglobosus(Y13)and Saccharomycopsis fibuligera(Y14).The content of flavor compounds in the liquid fermentation broth were determined by the headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The results showed that the14 yeast strains could produce various flavor compounds,and most of them were esters and alcohols.Main compounds included ethyl acetate,ethyl hexanoate,phenethyl alcohol,isoamyl alcohol,isovaleric acid,butyl butyrate,ethyl octanoate,ethyl nonanoate,phenol,and acetoin.High content of total ester was detected in Y1,Y2 and Y5 with the value more than 65 mg/L,and the highest was detected in Y1(95 mg/L).High content of total alcohol was detected in Y1,Y5,Y7,Y8 and Y10 with the value more than 60 mg/L,and Y7 had the highest value(115 mg/L).The content of trace flavor compounds was low,but the variety was rich which might contribute to the liquor flavor.Y5 had high content of acetoin at 1.57 mg/L.High content of phenol were detected in Y1 and Y7 with the concentration of 2.26 and 2.43 mg/L,respectively.This research provides a certain theoretical basis for the flavor of Wuliangye.

关 键 词：五粮液 车间空气 酵母菌 风味物质 鉴定 

分 类 号：O657.63[理学—分析化学] TS262.31[理学—化学]