一种格瓦斯的制作及其中吡嗪类化合物的顶空-固相微萃取-气相色谱法检测研究  

Preparation of a new KbaC and headspace solid-phase microextraction-gas chromatography determination of volatile flavor compounds

作　　者：王佳琳 林源 张璇[1] 宋龙飞 刘雪琪 石林 秦伟帅[3] 王岱杰[4] 孟武[1,2] WANG Jia-lin;LIN Yuan;ZHANG Xuan;SONG Long-fei;LIU Xue-qi;SHI Lin;QIN Wei-shuai;WANG Dai-jie;MENG Wu(College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;State Key Laboratory of Biobased Material and Green Papermaking(LBMP),Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;College of Biology and Brewing Engineering,Taishan University,Taian 271000,china;Shandong Anaiysis and Test Center,Jinan 250014,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物学院,山东济南250353 [2]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室,山东济南250353 [3]泰山学院生物与酿酒工程学院,山东泰安271000 [4]山东省分析测试中心,山东济南250014

出　　处：《齐鲁工业大学学报》2022年第1期19-26,共8页Journal of Qilu University of Technology

基　　金：齐鲁工业大学国家级大学生创新创业训练计划项目资助项目(S202010431013);山东省自然科学基金面上项目(ZR2020MC203);生物基材料与绿色造纸国家重点实验室开放基金资助项目(ZZ20210103);山东省自然科学基金重点项目(ZR2020KC023);国家重点研发计划(2019YFC1905901-1);齐鲁工业大学(山东省科学院)科教产融合试点工程专项(国际合作)(2020KJC-GH08)。

摘　　要：通过优化发酵条件及工艺,以大麦麦芽、面包干、红枣汁和“黑参”为发酵底物,利用酵母菌,干酪乳酸菌的不同组合混菌发酵制得格瓦斯饮料。以感官品评等级为指标,通过正交试验研究了接种量、初糖浓度、发酵温度、发酵时间及原料配比对格瓦斯饮料感官品质的影响。结果显示,格瓦斯的最佳发酵条件为总接种量2%,初糖浓度为6°P,发酵时间3 d,发酵温度22℃,面包干与大麦麦芽比例9∶1。建立了顶空-固相萃取-气相色谱法测定格瓦斯中吡嗪类化合物的方法,分析比较三种萃取头提取吡嗪类化合物的差别,结果表明:75μm CAR/PDMS萃取头表现出了较高的萃取效率,并检测出四种主要吡嗪类化合物。By optimizing the fermentation conditions and process,the gewürztraminer beverage was produced by fermenting different combinations of Saccharomyces cerevisiae and Lactobacillus casei with barley malt,dried bread and jujube juice as fermentation substrates.The effects of inoculum amount,primary sugar concentration,fermentation temperature,fermentation time and raw material ratio on the sensory quality of Gewürz beverage were investigated by orthogonal tests with sensory evaluation grade as the index.The results showed that the optimal fermentation conditions for Gewürz were 2%total inoculum,6°P initial sugar concentration,3 days fermentation time,22℃fermentation temperature,and 9∶1 ratio of dried bread to barley malt.The results showed that the 75μm CAR/PDMS extraction head exhibited high extraction efficiency and detected four major pyrazines.

关 键 词：红枣面包格瓦斯 发酵条件 固相微萃取 吡嗪类化合物 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]