白酒典型酯类物质在形成空杯香后的释放过程分析  

Release process of typical esters in Baijiu after forming empty cup aroma

作　　者：赵腾飞 张璋 宋露露 胡智慧 唐佳代 龙亚飞 ZHAO Tengfei;ZHANG Zhang;SONG Lulu;HU Zhihui;TANG Jiadai;LONG Yafei(Department of Brewing Engineering,Moutai Institute,Zunyi 564507,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564507

出　　处：《中国酿造》2024年第1期141-146,共6页China Brewing

基　　金：贵州省科技计划项目(黔科合基础-ZK[2022]一般543);茅台学院高层次人才科研启动经费项目(mygccrc[2022]002);遵义市科技计划项目(遵市科合HZ字[2020]318号;遵市科合HZ字[2021]314号;遵市科合HZ字(2021)315号)。

摘　　要：通过气密性研究确定标准白酒品酒杯作为顶空瓶的密封方式,结合顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,建立一种适合分析白酒空杯香的测试方法,并对其进行方法学考察。以溶解于体积分数50%乙醇水溶液中的24种白酒典型酯类物质为研究对象,应用该方法分析其在形成空杯香后的释放过程。结果表明,以硅胶塞密封标准白酒品酒杯作为顶空瓶。该方法对7种代表性酯类物质的加标回收率为96.5%~103.5%,精密度试验结果的相对标准偏差(RSD)为4.2%~6.3%,适合进行白酒空杯香的分析。随着释放时间的延长,乙酸乙酯、异丁酸乙酯等沸点相对较低的酯类物质在白酒杯中的驻留量呈显著下降趋势(P<0.05);庚酸乙酯、辛酸乙酯、苯乙酸乙酯等沸点相对较高的酯类物质在空杯中的驻留量呈先上升后下降的趋势,推测该现象是由酯类物质之间以及乙醇水溶液的挥发性差异所致。该研究解释了酒体中高沸点物质较多是酱香型白酒空杯留香持久的原因之一。The sealing methodof standard tasting Baijiu cup as headspace bottle was determined by air tightness test,a test method used for analyzing the empty cup aroma of Baijiu was developed by headspace solid phase microextraction(HS-SPME)and GC-MS,and the methodological investigation was carried out.The release process of 24 typical esters of Baijiu dissolved in 50%ethanol aqueous solution after forming empty cuparoma was analyzed by the method.The results showed that the standard tasting Baijiu cup sealed with silicone plug was used as headspace bottle.The recoveries of 7 representative esters were 96.5%-103.5%,and the relative standard deviation(RSD)of precision tests results was 4.2%-6.3%,indicating the method was suitable for the analysis of empty cup aroma of Baijiu.With the prolongation of release time,the retention amount of ethyl acetate,ethyl isobutyrate and other esters with relatively low boiling point in Baijiu cup decreased significantly(P<0.05),the retention amount of ethyl enanthate,ethyl caprylate,ethyl phenyl acetate and other esters with relatively high boiling point in empty cups increased first and then decreased,which was speculated to be caused by the volatility difference between esters and ethanol aqueous solutions.The study explained that more compounds with high boiling point in liquor body might be one reason of long lingering aroma in empty sauce-flavor(Jiangxiangxing)Baijiu cup.

关 键 词：空杯香 白酒 典型酯类物质 风味释放 

分 类 号：TS261.1[轻工技术与工程—发酵工程]