黍米稠酒香气指纹图谱及品质评价体系的构建  

Construction of aroma fingerprint and quality evaluation system of millet thick wine

作　　者：王立霞[1,2] 王鹏 WANG Li-Xia;WANG Peng(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;College of Life Science and Food Engineering,Shaanxi Xueqian Normal University,Xi’an 710100,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119 [2]陕西学前师范学院生命科学与食品工程学院,西安710100

出　　处：《食品安全质量检测学报》2022年第17期5477-5484,共8页Journal of Food Safety and Quality

基　　金：陕西省科技计划项目(2021-NY-132)。

摘　　要：目的构建黍米稠酒香气指纹图谱及品质评价体系,建立黍米稠酒真伪判别、香气品质标准化的分析方法。方法采用气相色谱-离子迁移谱法(gas chromatography-ion migration spectrometry,GC-IMS)结合主成分分析(principal component analysis,PCA)从8种市售黍米稠酒样品中筛选构建黍米稠酒风味特征指纹图谱的样本集。利用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)检测并基于PCA与偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)构建黍米稠酒风味指纹图谱。结果黍米稠酒中15种指纹图谱特征物质分别为乙酸乙酯、异戊醇、己酸乙酯、庚酸乙酯、乳酸乙酯、壬醛、辛酸乙酯、乙酸、苯甲醛、癸酸乙酯、月桂酸乙酯、己酸、苯乙醇、棕榈酸乙酯、油酸乙酯。结论该指纹图谱可准确区分黍米稠酒与非黍米原料稠酒,并可解析造成黍米稠酒与非黍米原料稠酒香气品质差异的特征挥发性物质。为后期黍米稠酒产地溯源、真伪判别及呈香品质定量效应关系与关键香气物质发酵进程中形成机制解析等提供可靠的指纹物质信息源。Objective To establish aroma fingerprint and quality evaluation system of millet thick wine, and establish an analytical method for authenticity discrimination and aroma quality standardization of millet thick wine.Methods Gas chromatography-ion migration spectrometry(GC-IMS) combined with principal component analysis(PCA) was used to select the sample set of flavor fingerprint of millet thick wine from 8 kinds of commercial samples.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to construct the flavor fingerprint of millet thick wine based on PCA and partial least squares-discriminant analysis(PLS-DA). Results Fifteen kinds of volatile compounds, namely ethyl acetate, isoamyl alcohol, ethyl caproate, ethyl heptanate, ethyl lactate, nonanal, ethyl octanoate, acetic acid, benzaldehyde, ethyl decanoate, ethyl laurate, caproic acid,phenylethanol, ethyl palmitate, ethyl oleate, were obtained in millet thick wines samples to be considered as the characteristics of the flavor fingerprint. Conclusion The fingerprint can accurately distinguish the millet thick wine from the non-millet thick wine, and analyze the characteristic volatile substances that cause the aroma and quality difference between the millet thick wine and non-millet thick wine. It provides reliable fingerprint material information source for the origin tracing, identification of authenticity, quantitative effect relationship of aroma quality and analysis of formation mechanism of key aroma substances in the fermentation process.

关 键 词：黍米稠酒 指纹图谱 气相色谱-离子迁移谱法 气相色谱-质谱法 偏最小二乘判别分析 主成分分析 香气品质 

分 类 号：TS262[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]