同时蒸馏萃取结合GC-MS分析南北地区高粱蒸煮香气成分  

Analysis of steaming aroma components of sorghum in the north and south regions by simultaneous distillation extraction combined with GC-MS

作　　者：扎西尼玛 马振兵 王永轶 李英杰 龚利娟 ZHA Xinima;MA Zhenbing;WANG Yongyi;LI Yingjie;GONG Lijuan(College of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Industrial Technology Research Institute of Sichuan University of Light and Chemical Technology,Yibin 644000,China;Sichuan Province Engineering Technology Research Center of Liquor-Making Grains,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]宜宾四川轻化工大学产业技术研究院,四川宜宾644000 [3]四川省酿酒专用粮工程技术研究中心,四川宜宾644000

出　　处：《中国酿造》2024年第5期249-254,共6页China Brewing

基　　金：宜宾市科技计划项目(2022NY16)。

摘　　要：为探究南北地区高粱的蒸煮香气成分和特征风味物质,该研究利用同时蒸馏萃取(SDE)结合气相色谱-质谱技术(GC-MS)分别对南北两个地区4种高粱(G1、YN4、G8、G10)的蒸煮香气及其特征风味物质进行分析,并结合香气活度值(OAV),分析南北地区高粱具有的特征风味物质。结果表明,南北地区4种高粱共检测出205种香气成分,其中南方地区两种高粱(G1、YN4)共检出147种、北方地区高粱(G8、G10)检出121种,南方地区高粱蒸煮香气成分种类较北方高粱更加丰富;北方地区高粱共有的挥发性风味物质有4种,其中4-甲基苯酚被认为是北方地区高粱的特征风味物质(OAV>1),南方地区高粱共有的挥发性风味物质有7种,其中4-乙基愈创木酚、正己酸乙酯、壬醛被认为是南方地区高粱的特征风味物质(OAV>1)。综合来看,南方高粱(G1、YN4)在特征风味物质以及香气成分种类和含量上与白酒酿造所需风味物质更加相符。In order to investigate the aroma components and characteristic flavor substances of sorghum in the southern and northern regions,using simultaneous distillation-extraction(SDE)combined with gas chromatography-mass spectrometry(GC-MS),the steaming aroma and characteristic flavor substances of four sorghum varieties(G1,YN4,G8,G10)from the southern and northern regions were determined.Combined with odor activity value(OAV),the characteristic flavor substances of sorghum in the southern and northern regions were analyzed.The results revealed that a total of 205 aroma components in four sorghum varieties from the southern and northern regions were detected,with 147 detected in two sorghum varieties(G1,YN4)from the southern region,and 121 detected in sorghum varieties(G8,G10)from the northern region.The variety of steaming aroma components in sorghum from the southern region was more abundant than that in sorghum from the northern region.There were 4 common volatile flavor substances in sorghum from the northern region,among which 4-methyphenol was considered as the characteristic flavor substance of sorghum from the northern region(OAV>1),while there were 7 common volatile flavor substances in sorghum from the southern region,among which 4-ethylguaiacol,ethyl caproate,nonanal were considered as the characteristic flavor substances of sorghum from the southern region(OAV>1).On the whole,sorghum from the southern region(G1,YN4)was more consistent with the flavor substances required for Baijiu production in terms of characteristic aroma flavor substances,as well as the types and contents of aroma components.

关 键 词：高粱 同时蒸馏萃取 气相色谱-质谱 挥发性风味物质 香气活度值 

分 类 号：TS261.2[轻工技术与工程—发酵工程]