单粮型和多粮型老白干酒的挥发性风味物质差异性分析  

Analysis on the difference of volatile compounds between two kinds of Laobaigan Baijiu produced from single-grain and multi-grain

作　　者：姜东明[1,2,3] 柳宁宁 张福艳 李泽霞[1,2,3] JIANG Dongming;LIU Ningning;ZHANG Fuyan;LI Zexia(Hebei Hengshui Laobaigan Liquor Co.,Ltd.,Hengshui 053000,China;Hebei Technology Innovation Center of Baijiu Brewing,Hengshui 053000,China;Hebei Solid-State Fermentation and Brewing Industry Technology Research Institute,Hengshui 053000,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000 [2]河北省白酒酿造技术创新中心,河北衡水053000 [3]河北省固态发酵酿酒产业技术研究院,河北衡水053000

出　　处：《中国酿造》2022年第6期74-80,共7页China Brewing

基　　金：河北省重点研发计划项目(20327107D)。

摘　　要：利用顶空固相微萃取(SPME)结合气相色谱-质谱联用(GC-MS)技术建立单粮型和多粮型白酒挥发性风味物质的指纹图谱,并对数据进行主成分分析(PCA)和正交偏最小二乘-判别分析(OPLS-DA),采用化学计量学和代谢组学技术对两种白酒进行差异性研究。结果表明,单粮白酒和多粮白酒中分别共检出83种、84种挥发性风味物质,其中两种酒共有26种差异化合物,其中有11种关键差异化合物。相对于单粮酒,多粮酒有15种物质的含量上升,11种物质的含量下降。该研究从风味物质差异的角度解释了多粮酒绵甜、柔顺、利口的本质。The fingerprints of volatile flavor compounds of single-grain and multi-grain Baijiu(Chinese liquor)were established by headspace solid phase microextraction(HS-SPME)combined with GC-MS technology,the data were analyzed by principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA),and the difference between 2 kinds of Baijiu was studied with chemometrics and metabolomics techniques.The results showed that 83 and 84 volatile flavor compounds were detected in single-grain and multi-grain Baijiu,respectively.Among them,there were 26 kinds of different compounds in two kinds of Baijiu,including 11 key different compounds.Compared with single-grain Baijiu,the contents of 15 compounds in multi-grain Baijiu increased,and the contents of 11 compounds decreased.The study explained the essence of multi-grain Baijiu,which was soft,sweet,tasty and refreshing from the perspective of flavor compounds difference.

关 键 词：气相色谱-质谱联用 衡水老白干 单粮型白酒 多粮型白酒 化学计量学 代谢组学 

分 类 号：TS262.3[轻工技术与工程—发酵工程]