不同地区调味料酒的挥发性风味物质研究  

Study on Volatile Flavor Substances in Seasoning Wine from Different Regions

作　　者：康波 段鑫锐 张小龙 付彩霞 汪超 徐宁 KANG Bo;DUAN Xin-rui;ZHANG Xiao-long;FU Cai-xia;WANG Chao;XU Ning(Research Center of Food Fermentation Engineering and Technology in Hubei Province,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Hubei Tulaohan Enology Agriculture Science&Technology Co.,Ltd.,Yichang 443000,China)

机构地区：[1]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,武汉430068 [2]湖北土老憨生态农业科技股份有限公司,湖北宜昌443000

出　　处：《中国调味品》2022年第9期135-143,共9页China Condiment

基　　金：湖北省技术创新专项(重大项目)(2019ABA095)。

摘　　要：采用顶空固相微萃取(HS-SPME)和同时蒸馏萃取(SDE)两种方法提取6种不同地区调味料酒中的挥发性风味物质,并用气相色谱-质谱联用技术(GC-MS)对挥发性物质进行鉴定。研究结果表明,6种不同产地料酒样品采用SDE法和HS-SPME法共鉴定出挥发性物质233种,其中SDE法鉴定出挥发性物质153种,HS-SPME法鉴定出113种不同挥发性成分。HT、ZL、DF、LHH、QH和WZH样品分别鉴定出86,62,66,100,84,71种挥发性物质。醇类、酯类、酸类、烃类、酮类、酚类和醚类化合物构成了调味料酒风味的主体。其中主要的挥发性风味物质包括芳樟醇、α-松油醇、苯乙醇、乳酸乙酯、棕榈酸乙酯、棕榈酸、辛酸、β-石竹烯、α-姜黄烯、水芹烯、苯乙醛、糠醛、2-乙基-3,6-二甲基吡嗪、香芹酮、2-正丁基呋喃、丁香酚和茴香脑等。分析发现两种萃取方法的结果具有一定差异,6种不同地区的调味料酒的风味也存在差异。The volatile flavor substances in six different seasoning wines from different regions are extracted by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation extraction(SDE),and the volatile substances are identified by gas chromatography-mass spectrometry(GC-MS).The results show that a total of 233 volatile substances are identified by SDE method and HS-SPME method,among which 153 volatile substances are identified by SDE method and 113 volatile substances are identified by HS-SPME method.There are 86,62,66,100,84,71 kinds of volatile substances identified in HT,ZL,DF,LHH,QH,WZH samples respectively.Alcohol,ester,acid,hydrocarbon,ketone,phenol and ether compounds constitute the main components of seasoning wine flavor,among which the main volatile flavor substances include linalool,α-terpineol,phenylethanol,ethyl lactate,ethyl palmitate,palmitic acid,octanoic acid,β-caryophyllene,α-curcumene,phellandrene,phenylacetaldehyde,furfural,2-ethyl-3,6-dimethylpyrazine,carvone,2-n-butylfuran,eugenol,anethole and so on.It is found that there are some differences between the results of the two extraction methods,and there are also differences among the flavors of the six seasoning wines from different regions.

关 键 词：调味料酒 挥发性风味物质 SDE HS-SPME 气相色谱-质谱 

分 类 号：TS264.2[轻工技术与工程—发酵工程]