基于HS-SPME-GC-MS法对比河内白曲种子液及其固体麸曲挥发性组分差异  

Comparison of Volatile Components Between Baiqu Seed Liquid and its Solid Fu-qu Based on HS-SPME-GC-MS

作　　者：张志勇 代森 李娜 薛锡佳[1] 潘天全 程伟[1] ZHANG Zhiyong;DAI Sen;LI Na;XUE Xijia;PAN Tianquan;CHENG Wei(Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023

出　　处：《酿酒》2024年第4期115-120,共6页Liquor Making

基　　金：2023年度安徽省重点研究与开发计划项目(No.2023n06020032);2023年度金种子酒业博士后科研工作站计划项目(No.2023JKY-B01)。

摘　　要：为探究不同培养条件下河内白曲的代谢风味变化及其差异,采用气相色谱-质谱联用法检测不同培养条件下的挥发性成分。结果表明,所有样品中共检测出挥发性成分89种,其中液体培养基、液体种曲和麸皮、麸曲中分别检测出46、26、30和12种挥发性组分,主要是芳香族物质;其中,液体培养基(5.3640 mg/kg)、液体种曲(2.2739 mg/kg)、麸皮(3.7173 mg/kg)、固体麸曲(5.0524 mg/kg),在所有样品中检测到含量最高的物质是乙酸,为2.3600 mg/kg。另外,吡嗪类物质检测到两种,分别是2-甲基吡嗪和2,5-二甲基吡嗪。本研究分析不同条件下麸曲培养过程中的产生的挥发性成分,有利于探究在白酒酿造过程中风味的变化,以进一步明确白酒酿造微生物的代谢机理,为麸曲工艺优化提供参考。To investigate the metabolic flavor components changes and differences of Bai-qu under different cultivation conditions,this study used gas chromatography-mass spectrometry to study the volatile components.The results showed that a total of 89 volatile components were detected in all samples,of which 46,26,30,and 12 were detected in liquid culture medium,Bai-qu seed liquid,bran,and solid Fu-qu,which mainly includes aromatic compounds.It can be seen that the highest content of acetic acid was detected in all samples,including liquid culture medium(5.3640 mg/kg),Bai-qu seed liquid(2.2739 mg/kg),bran(3.7173 mg/kg),and solid Fu-qu(5.0524 mg/kg).Two types of pyrazine compounds were detected,namely 2-methylpyrazine and 2,5-dimethylpyrazine.In this study,the volatile components produced during the cultivation of solid Fu-qu under different conditions were analyzed,which was conducive to exploring the changes of flavor components during baijiu brewing,further understanding the metabolic mechanism of baijiu brewing microorganisms,and providing references for the optimization of Fu-qu making process.

关 键 词：白酒 麸曲 挥发性成分 固相微萃取 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程] TS207.3