平坝窖酒与其他不同香型白酒挥发性风味成分差异分析  

Difference analysis of volatile flavor components between Pingba cellar Baijiu and other different flavor types Baijiu

作　　者：刘凡 周鸿翔 周佐军 甘启笃 胡月丹 汪沙 邱树毅[3] LIU Fan;ZHOU Hongxiang;ZHOU Zuojun;GAN Qidu;HU Yuedan;WANG Sha;QIU Shuyi(College of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Pingba Baijiu Co.,Ltd.,Anshun 561100,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Bio-pharmacy,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳5500251 [2]贵州省平坝酒厂(集团)有限责任公司,贵州安顺561100 [3]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2023年第8期226-233,共8页China Brewing

基　　金：贵州省科技支撑重点项目(黔科合支撑[2022]重点006号)。

摘　　要：为了探明平坝窖酒的挥发性风味成分组成与其他香型白酒的差异,筛选主要差异化合物,该研究利用气相色谱(GC)技术对平坝窖酒、浓香型、兼香型和酱香型白酒样品中的挥发性风味物质进行定量分析,并对结果进行主成分分析(PCA)、正交偏最小二乘法判别分析(OPLS-DA)。结果表明,平坝窖酒与其他香型白酒之间存在显著差异,其中己酸乙酯、异戊醇、正戊醇、异丁醇、辛醇、异丁酸、丁酸和苯乙醛是平坝窖酒中区别于其他香型白酒的重要差异化合物,四大酯类成分骨架也有较大差异,成分含量排序为乳酸乙酯>己酸乙酯>乙酸乙酯>丁酸乙酯。In order to investigate the difference of volatile flavor components between Pingba cellar Baijiu and other different flavor types Baijiu,the main difference compounds were screened.The volatile flavor substances in Pingba cellar Baijiu,strong-flavor type,strong-sauce-flavor type and sauce-flavor Baijiu were quantitatively analyzed by GC technology,and the results were analyzed by principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results showed that there were significant differences between Pingba cellar Baijiu and other flavor types Baijiu,among them,ethyl caproate,isoamyl alcohol,pentanol,n-pentyl alcohol,isobutanol,1-octanol,isobutyric acid,butyric acid,and phenylacetaldehyde were important components that were different from other flavor types Baijiu.The skeleton of the four ester components of Pingba cellar Baijiu was also quite different,and the order of components content was ethyl lactate>ethyl caproate>ethyl acetate>ethyl butyrate.

关 键 词：平坝窖酒 气相色谱 不同香型白酒 挥发性风味物质 差异分析 

分 类 号：TS261.3[轻工技术与工程—发酵工程]