5种不同萃取头对小米白酒挥发性成分的分析比较  

Comparison of Five Different Extraction Fibers for the Analysis of Volatile Components of Foxtail Millet Baijiu

作　　者：李少辉[1,2] 赵巍[1,2] 张爱霞[1,2] 李朋亮 张佳丽[1] 王运亭 刘莹莹[1] 刘敬科[1,2] LI Shaohui;ZHAO Wei;ZHANG Aixia;LI Pengliang;ZHANG Jiali;WANG Yunting;LIU Yingying;LIU Jingke(Institue of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051 China;Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,National Foxtail Millet Improvement Center,Minor Cereal Crops Laboratory of Hebei Province,Shijiazhuang 050035,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北省农林科学院谷子研究所,国家谷子改良中心,河北省杂粮研究实验室,河北石家庄050035

出　　处：《食品科技》2022年第3期290-296,共7页Food Science and Technology

基　　金：国家现代农业产业技术体系建设专项资金项目(CARS-06-13.5-A29);河北省农林科学院创新工程课题(2019-2-2);石家庄市科学技术研究与发展计划项目(201170292A)。

摘　　要：为比较不同萃取头对挥发性成分的提取效果及差异性,以获得较好的萃取头分析小米白酒风味成分,试验采用PDMS(Polydimethylsiloxane,聚二甲基硅氧烷)、PA(Polyacrylate,聚丙烯酸酯)、CAR/PDMS(Carboxen/Polydimethylsiloxane,碳分子筛/聚二甲基硅氧烷)、PDMS/DVB(Polydimethylsiloxane/Divinylbenzene,聚二甲基硅氧烷/二乙烯基苯)、DVB/CAR/PDMS(Divinylbenzene/Carboxen/Polydimethylsiloxane,二乙烯基苯/碳分子筛/聚二甲基硅氧烷)5种萃取头对小米白酒风味成分进行提取,结合气相色谱-质谱仪分别鉴定到33、28、35、42、45种化合物,共检测到挥发性成分55种。不同萃取头提取到的小米白酒风味成分构成为酯类化合物22种、醇类2种、杂环类化合物3种、碳氢化合物18种、含苯衍生物10种。酯类占挥发性风味成分的95%以上,其中己酸乙酯含量最高。通过韦恩图和主成分分析比较不同萃取头提取差异发现复合涂层萃取头萃取成分较单涂层多、萃取效果好。研究全面解析了小米白酒风味构成,为小米白酒相关产品开发及风味质量定向控制提供了理论依据。In order to compare the extraction effect and variability of different extraction fibers on volatile components and to obtain a better extraction fiber to analyze the flavor components of foxtail millet Baijiu.Using PDMS(Polydimethylsiloxane),PA(Polyacrylate),CAR/PDMS(Carboxen/Polydimethylsiloxane),PDMS/DV B(Polydimethylsiloxane/Divinylbenzene),and DV B/CA R/PDMS(Divinylbenzene/Carboxen/Polydimethylsiloxane) to extract,33,28,35,42,and 45 compounds were identified by gas chromatography-mass spectrometry,respectively,and a total of 55 volatile components were detected.The composition of the flavor components of foxtail millet Baijiu extracted by different extraction fibers was 22 esters,2 alcohols,3 heterocyclic compounds,18 hydrocarbons,and 10 benzene-containing derivatives.Esters accounted for more than 95% of the volatile flavor components,with the highest content of ethyl hexanoate.The extraction differences between different extraction fibers were analyzed by Venn diagram and principal component analysis and found that the composite coating extraction fibers extracted more components and had better extraction effect than the single coating.The study provides a comprehensive understanding of the flavor composition of foxtail millet Baijiu and provides a theoretical basis for product development and flavor quality control related to foxtail millet Baijiu.

关 键 词：萃取头 小米白酒 挥发性成分 韦恩图 主成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]