六神曲发酵过程挥发性风味成分的变化及中药组分缺失对其风味的影响  

Changes of volatile flavor components of LiuShen-Qu during fermentation and effect of Chinese herb deficiency on its flavor

作　　者：殷娴 曹爽 郭慧敏 王家栋 廖永红[1,2] YIN Xian;CAO Shuang;GUO Huimin;WANG Jiadong;LIAO Yonghong(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048 [2]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《中国酿造》2024年第1期222-229,共8页China Brewing

基　　金：国家自然科学基金(21808005)。

摘　　要：六神曲是自然发酵的中药曲剂,气味是监控六神曲发酵过程和评判质量的重要指标。该实验采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析六神曲的挥发性风味成分,探究发酵过程挥发性风味物质的变化规律及中药组分缺失对其挥发性风味成分的影响。结果表明,在六神曲发酵过程中共检测出33种挥发性风味物质,其中2种酸类、6种醇类、7种酯类、3种醛类、11种烃类、1种酮类和3种其他类。六神曲在发酵0 h时挥发性风味物质以苯甲醛为主,含量为2157.43μg/mL。发酵过程中,苯甲醛含量迅速下降,72 h时含量降至116.15μg/mL,而苯甲醇、醋酸和苯乙酸甲酯等物质的含量明显上升,发酵结束时含量分别为703.95μg/mL、252.97μg/mL和143.12μg/mL。当中药组分缺失青蒿、辣蓼、苍耳草和苦杏仁中的任何一种,六神曲的挥发性风味物质发生极大变化,发酵过程中苯甲醛含量下降速度均减缓,而苯甲醇、醋酸和苯乙酸甲酯含量的增长速度亦降低;其中,原料缺少苦杏仁时的苯甲醛初始含量仅为101.73μg/mL,苦杏仁是苯甲醛的产生的主要因素。LiuShen-Qu is prepared by natural fermentation,and odor is an important criterion to monitor the fermentation process and evaluate the quality of LiuShen-Qu.In this paper,headspace-solid phase microextraction-gas chromatography-mass spectrum(HS-SPME-GC-MS)technology was used to analyze the volatile flavor components of LiuShen-Qu,and the changes of flavor substances during fermentation and effect of Chinese herb deficiency on its flavor were explored.The results showed that there were 33 volatile components detected during LiuShen-Qu fermentation,including 2 kinds of acids,6 kinds of alcohols,7 kinds of esters,3 kinds of aldehydes,11 kinds of hydrocarbons,1 kind of ketones and 3 kinds of other compounds were detected during the fermentation.The content of benzaldehyde was 2157.43μg/ml before fermentation.During the fermentation,the content of benzaldehyde decreased rapidly,and declined at a content of 116.15μg/ml at 72 h.However,the contents of benzyl alcohol,acetic acid and methyl phenylacetate increased significantly,which finally reached 703.95μg/ml,252.97μg/ml and 143.12μg/ml,respectively.When the fermentation raw materials lacked any of Artemisia annua,Polygonum hydropiper,Xanthium sibiricum or bitter almond,the flavor substances of LiuShen-Qu changed greatly.During the fermentation,the content of benzaldehyde dropped slowly,and the increase of the contents of benzyl alcohol,acetic acid and methyl phenylacetate also slowed down.Among them,the initial content of benzaldehyde in the absence of bitter almonds was only 101.73μg/ml,and bitter almonds were the main factor in the production of benzaldehyde.

关 键 词：六神曲 发酵 中药组分 固相微萃取-气相色谱-质谱 挥发性风味物质 

分 类 号：TS201.1[轻工技术与工程—食品科学]