燕麦醪糟发酵过程中的动态变化  

Changes in Flavor Components of Oat Laozao during Fermentation Process

作　　者：刘红微 张美莉[2] 刘洁[3] 越祖梅 陈宇 LIU Hongwei;ZHANG Meili;LIU Jie;YUE Zumei;CHEN Yu(Hetao College,Bayan Nur 015000,Inner Mongolia,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China;Center for the Development of Modern Agriculture in Bayan Nur,Bayan Nur 015000,Inner Mongolia,China;Inner Mongolia Hetao Wine Group Co.,Ltd.,Bayan Nur 015000,Inner Mongolia,China)

机构地区：[1]河套学院,内蒙古巴彦淖尔015000 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [3]巴彦淖尔市现代农牧事业发展中心,内蒙古巴彦淖尔015000 [4]内蒙古河套酒业集团股份有限公司,内蒙古巴彦淖尔015000

出　　处：《食品研究与开发》2024年第13期18-24,共7页Food Research and Development

基　　金：国家重点研发计划项目(2023YFD1600704);河套学院高层次人才引进科研启动经费资助项目(HYRC202307)。

摘　　要：为全面了解燕麦醪糟发酵过程中的变化,对不同发酵时间燕麦醪糟总游离氨基酸含量、挥发性成分、总酸含量、氨态氮含量进行分析。结果表明,随着燕麦醪糟发酵的进行,燕麦醪糟的总游离氨基酸、氨态氮含量先升高后下降,总酸含量整体呈现上升趋势。燕麦醪糟挥发性成分包括醇类、酯类、酸类、醛酮类、杂环类、烃类,其中酯类、酸类、醇类挥发性成分的含量较高,三者的总含量在95%以上,是燕麦醪糟的主要挥发性成分;随着燕麦醪糟发酵的进行,酯类挥发性成分的含量先上升后下降,醇类挥发性成分的含量先上升后下降再上升,酸类挥发性成分的含量整体呈升高趋势,醛酮类挥发性成分的含量先下降后升高,杂环类挥发性成分的含量呈升高趋势,烃类挥发性成分的含量先降低后升高。挥发性成分两个主成分的累计贡献率达到97.761%,酯类、醇类、杂环类、酸类与第2主成分呈正相关,烃类、醛酮类与第1主成分呈正相关;主成分分析能较好地区分不同发酵阶段的挥发性成分。The dynamic changes in the flavor components of oat Laozao during the fermentation process were studied comprehensively.Sampling was performed at different time points during the whole fermentation pro⁃cess for measurement of the content of free amino acids,volatile components,total acids,and ammonia nitro⁃gen.The results showed that the total free amino acids and ammonia nitrogen in oat Laozao first increased and then decreased,and the total acids showed an overall upward trend during the fermentation process.The vola⁃tile components of oat Laozao included alcohols,esters,acids,aldehydes,ketones,heterocyclic compounds,and hydrocarbons,in which esters,acids,and alcohols had high content(reaching 95%),being the main volatile components of oat Laozao.The esters in oat Laozao during the fermentation process first increased and then decreased,while alcohols presented an increasing⁃decreasing⁃increasing trend.The content of acids and heterocyclic compounds kept rising,and that of aldehydes,ketones,and hydrocarbons first declined and then elevated.The principal component analysis(PCA)results demonstrated that the cumulative contribution rate of the first two components(PC1 and PC2)was 97.761%.The content of esters,alcohols,heterocyclic com⁃pounds,and acids was positively correlated with PC2,while that of hydrocarbons,aldehydes,and ketones was positively correlated with PC1.PCA clearly distinguished the samples at different time points of fermenta⁃tion.

关 键 词：燕麦 醪糟 挥发性成分 气相色谱-质谱法 主成分分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]