包包曲风味萃取方式的对比及GC×GC-TOFMS在其风味化合物鉴定中的应用  

Comparison of Flavor Compounds Extraction Methods of Bulgy Daqu and Application of GC×GC-TOFMS in the Identification of the Compounds

作　　者：陈荻 杨康卓 刘志鹏 赵东 郑佳 CHEN Di;YANG Kangzhuo;LIU Zhipeng;ZHAO Dong;ZHENG Jia(Technology Research Center,Wuliangye Co.Ltd.,Yibin,Sichuan 644000;Sichuan Key Laboratory of Solid-state Fermentation Resources Utilization,Yibin,Sichuan 644000;Key Laboratory of Solid-state Fermentation of Nongxiang Baijiu of China Light Industry,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司技术研究中心,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000

出　　处：《酿酒科技》2023年第6期71-76,共6页Liquor-Making Science & Technology

基　　金：基于人机协同的白酒风味体系研究(2021GH001)。

摘　　要：包包曲是五粮液酿造独具特色的糖化发酵剂,分析包包曲中的风味成分对生产控制具有重要意义。本研究采用液液萃取(LLE)、溶剂辅助风味蒸发(SAFE)、顶空固相微萃取(HS-SPME)等方法对包包曲中的风味成分进行萃取,并进一步利用全二维气相色谱-飞行时间质谱(GC×GC-TOFMS)对化合物进行分析,以建立最有效的包包曲风味分析方法。结果表明,LLE法共提取化合物316种,在总峰面积、化合物数量及低含量化合物的检出方面具有优势;干法HS-SPME萃取效果优于湿法HS-SPME,两者对醛类表现出良好的吸附性;半定量结果显示,包包曲中数量最多、含量最高的是醇类,2,3-丁二醇、苯乙醇、丙二醇、醋酸、己酸、丁内酯等化合物在包包曲中相对含量较高。本研究可为包包曲乃至酒曲的风味研究提供有效参考。The bulgy Daqu is a unique saccharification and fermentation starter of Wuliangye Baijiu.It is of great practical signifi-cance to analyze the flavor compounds of the bulgy Daqu.In this study,liquid liquid extraction(LLE),solvent assisted flavor evapora-tion(SAFE),and headspace solid phase micro-extraction(HS-SPME)were applied to extract the flavor compounds of the bulgy Daqu,and then comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOFMS)was ap-plied to analyze the compounds,so as to establish a most effective method for flavor analysis of the bulgy Daqu.The results showed that,LLE obtained 316 compounds and had advantages in total peak area,number of compounds and detection of low-content com-pounds.Dry HS-SPME was more effective than wet HS-SPME,and both showed good adsorption for aldehydes.The semi-quantita-tive results showed that alcohols were the dominant flavor compounds in the bulgy Daqu.The relative contents of 2,3-butanediol,phenylethanol,propylene glycol,acetic acid,hexanoic acid and butyrolactone were high in the bulgy Daqu.This study has provided effective reference for the research on the flavor of the bulgy Daqu and other starters.

关 键 词：包包曲 GC×GC-TOFMS 萃取 风味化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]