酿清谷酱香型白酒香气成分的分析及对比  

Analysis and comparison of aroma components in Niangqinggu sauce-flavor Baijiu

作　　者：韩旭 费英敏[2] 张明刚 宁孟庆 付红岩[1] HAN Xu;FEI Yingmin;ZHANG Minggang;NING Mengqing;FU Hongyan(School of Food Engineering,East University of Heilongjiang,Harbin 150066,China;School of Food and Pharmaceutical Engineering,Heilongjiang Vocational College for Nationalities,Harbin 150066,China;Manager of Heilongjiang Qingguniang Wine Group Ltd.,Co.,Shuangyashan 155132,China)

机构地区：[1]黑龙江东方学院食品工程学院,黑龙江哈尔滨150066 [2]黑龙江民族职业学院食品与制药工程学院,黑龙江哈尔滨150066 [3]黑龙江酿清谷酒业集团有限公司经理,黑龙江双鸭山155132

出　　处：《中国酿造》2022年第6期81-86,共6页China Brewing

基　　金：黑龙江省重点研发计划指导类项目(GZ20210166)。

摘　　要：该研究利用顶空固相微萃取(HS-SPME),结合气相色谱-质谱联用(GC-MS)技术对酿清谷酱香型白酒中香气成分进行检测,对萃取条件进行优化,并与茅台、茅台王子、北大仓和徐朝正品牌酱香型白酒香气成分进行了对比分析。结果表明,最佳萃取条件为顶空固相微萃取时间30 min,萃取温度50℃,解吸时间5 min。GC-MS结果表明,从酿清谷酱香型白酒中共鉴定出55种挥发性物质,包括33种酯类、9种酸类、5种醇类、4种酮类、2种醛类、1种烯类和1种苯类,结合气味活度值(OAV),确定出15种具有香味贡献的主要成分。酿清谷酱香型白酒与四种品牌酱香型白酒香气成分对比有明显差异,主要缺少丁酸乙酯、己酸异戊酯和正戊醇等香气成分。The aroma components in Niangqinggu sauce-flavor Baijiu(Chinese liquor)were detected by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The extraction conditions were optimized and compared with the aroma components of Moutai,Moutai Prince,Beidacang and Xuzhaozheng brand sauce-flavor Baijiu.The results showed that the optimum extraction conditions were headspace solid phase microextraction time 30 min,extraction temperature 50℃and desorption time 5 min.GC-MS results showed that 55 volatile compounds were identified from sauce-flavor Baijiu,including 33 esters,9 acids,5 alcohols,4 ketones,2 aldehydes,1 alkenes and 1 benzene species.Combined with the activity value(OAV),15 kinds of main components with aroma contribution were identified.Compared with the aroma components between Niangqinggu sauce-flavor Baijiu and the four brands of sauce-flavor Baijiu,there were obvious differences in aroma components,such as ethyl butyrate,isoamyl hexanoate and pentamyl alcohol.

关 键 词：酿清谷酱香型白酒 挥发性香气成分 顶空固相微萃取 气质联用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]