浓香型白酒酒醅发酵过程中风味物质时空差异分析  

Time and spatial distribution difference of flavor compounds during the fermentation of fermented grains of Luzhou-flavor Baijiu

作　　者：卫春会 郑自强 李浩 任志强 黄治国 邓杰 董玲[4] WEI Chunhui;ZHENG Ziqiang;LI Hao;REN Zhiqiang;HUANG Zhiguo;DENG Jie;DONG Ling(Sichuan University of Science&Engineering,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Yibin 644000,China;Sichuan Shuijingfang Co.Ltd.,Chengdu 610036,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China;Sanmenxia Polytechnic,Sanmenxia 472000,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]四川水井坊股份有限公司,四川成都610036 [3]中国轻工业酿酒生物技术及智能制造重点实验室,四川宜宾644000 [4]三门峡职业技术学院,河南三门峡472000

出　　处：《食品与发酵工业》2022年第5期240-246,共7页Food and Fermentation Industries

基　　金：四川省科技厅重点研发项目(2018JY0509,2016SZ0074);四川省科技厅应用基础研究项目(2019YJ0462);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2018-04);自贡市科技创新苗子工程项目(2019CXMZ07);四川轻化工大学2021年研究生创新基金项目(y2021041)。

摘　　要：采用气相色谱-质谱联用法分析了浓香型白酒酒醅中主要风味物质及其空间分布的差异,通过主成分分析法探究了酒醅在发酵过程中的主要风味物质及其前体物的变化规律。结果表明:浓香型白酒酒醅的主要风味物质有38种,其中包括18种酯类物质,10种醇类物质,8种酸类物质,2种白酒有益因子(4-甲基愈创木酚和4-乙基愈创木酚)。在酒醅不同空间层,上层的风味物质仅有18种,但酸类和酯类比例更为协调,且丁酸乙酯与己酸乙酯含量比值为0.07,可突出浓香型白酒的酒体风格;中层的风味物质有34种,且醇类质量浓度达354.70 mg/L,酸类质量浓度达1 444.75 mg/L,酯类质量浓度达1 529.45 mg/L,均高于上层和下层;下层酒醅的己酸及己酸乙酯质量浓度最高,分别达到220.25和441.86 mg/L,有利于浓香型白酒主体风味物质的合成。在发酵过程中,酒醅不同空间层的四大酯、四大酸含量呈先较缓增加(0~15 d),后迅速增加至稳定趋势,中层和下层的四大酯、四大酸含量比上层变化趋势更为显著。The article analyzed the spatial distribution differences of the main flavor compounds in fermented grains of Luzhou-flavor Baijiu by GC-MS, and studied the changes of important flavor compounds and their precursors in fermented grains during fermentation. The results showed that there were 38 kinds of flavor compounds with high relative content in different layers of fermented grains, including 18 esters, 10 alcohols, eight acids, 4-methylguaiacol and 4-ethylguaiacol. In different layers of fermented grains, there were only 18 kinds of flavor compounds on the upper layer. But the ratio of acid and ester was more coordinated, and the ratio of ethyl butyrate and ethyl hexanoate was 0.07, which could highlight the liquor style of Luzhou-flavor Baijiu. There were 34 kinds of flavor compounds in the middle layer, and the contents of alcohols, acids and esters were 354.70, 1 444.75 and 1 529.45 mg/L respectively, which were higher than those in the upper and lower layers. The content of hexanoate and ethyl hexanoate in the bottom fermented grains were the highest, reaching 220.25 and 441.86 mg/L respectively, which is beneficial to the synthesis of the main flavor compounds of Luzhou-flavor Baijiu. The contents of four esters and four acids in different layers of fermented grains increase slowly at first(0-15 d), and then increase rapidly to a stable trend. The contents of four esters and four acids in the middle and lower layers changed more significant than those in the upper layer.

关 键 词：浓香型白酒 酒醅 气相色谱质谱联用法 主成分分析 风味物质 

分 类 号：TS262.31[轻工技术与工程—发酵工程]