基于HS-SPME-GC-MS分析三种酒曲发酵对黍米黄酒香气成分的影响  

Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS

作　　者：薄涛 张娇娇 吕娜 白宝清 张锦华[2,3] 范三红[2,3] 贾丽艳[4] 田翔[5] BO Tao;ZHANG Jiaojiao;LV Na;BAI Baoqing;ZHANG Jinhua;FAN Sanhong;JIA Liyan;TIAN Xiang(Shanxi Key Laboratory of Biotechnology,Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education,Institute of Biotechnology,Shanxi University,Taiyuan 030006,China;Xinghuacun College,Shanxi University,Taiyuan 030006,China;School of Life Science,Shanxi University,Taiyuan 030006,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Center for Agricultural Genetic Resources Research,Shanxi Agricultural University,Taiyuan 030031,China)

机构地区：[1]山西大学生物技术研究所化学生物学与分子工程教育部重点实验室生物工程山西省重点实验室,山西太原030006 [2]山西大学杏花村学院,太原030006 [3]山西大学生命科学学院,山西太原030006 [4]山西农业大学食品科学与工程学院,山西晋中030801 [5]山西农业大学农业基因资源研究中心,山西太原030031

出　　处：《中国酿造》2024年第8期274-280,共7页China Brewing

基　　金：山西大学杏花村学院开放基金项目(XCSXU-KF-202203,XCSXU-KF-202201,XCSXU-KF-202208,XCSXU-KF-202211);山西省基础研究计划青年科学研究项目(202103021223148);山西农业大学学术恢复科研专项(2020xshf64)。

摘　　要：为了探索使用不同酒曲酿造黍米黄酒对酒体风味产生的影响,使用三种不同酒曲(安琪黄酒曲、大曲、红曲)酿制黍米黄酒,采用顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术对三种黍米黄酒中的挥发性风味物质进行检测。结果表明,在大曲、红曲、安琪黄酒曲酿造的黍米黄酒中分别检测到235、239、165个峰信号,对从不同酒样中鉴定出的32种高丰度挥发性风味物质进一步分析,其中11种挥发性风味物质为三种黍米黄酒所共有;安琪黄酒曲酿造的黍米黄酒中特有的挥发性风味物质为庚醇、苯乙醛和苯乙酮,大曲酿造的黍米黄酒中特有的挥发性风味物质为γ-丁内酯和糠醛,红曲酿造的黍米黄酒中特有的挥发性风味物质为2-壬酮。使用不同酒曲对黍米黄酒风味影响大,主要体现在通过变量重要性投影(VIP)值>1筛选出的异戊醇、苯甲醛、糠醛等9种差异挥发性风味物质中。In order to explore the effect of different Jiuqu on the flavor of the millet Huangjiu,millet Huangjiu was brewed using three different Jiuqu(Angel Huangjiuqu,Daqu,and Hongqu),and the volatile flavor compounds in the three types of millet Huangjiu were detected by HS-SPME-GC-MS.The results showed that 235,239,and 165 peak signals were detected in the millet Huangjiu brewed with Daqu,Hongqu,and Angel Huangjiuqu,respectively.The 32 volatile flavor compounds with high abundance identified from different Huangjiu samples were analyzed,among which 11 volatile flavor compounds were common to the three millet Huangjiu.The unique volatile flavor compounds in the millet Huangjiu brewed with Angel Huangjiuqu were heptanol,phenylacetaldehyde,and acetophenone,while the unique volatile flavor compounds in the millet Huangjiu brewed with Daqu wereγ-butanone and furfural,and the unique volatile flavor compounds in the millet Huangjiu brewed with Hongqu were 2-nonone.The use of different Jiuqu had a significant impact on the flavor of millet Huangjiu,mainly reflected in the 9 different volatile flavor compounds such as isoamyl alcohol,benzaldehyde,furfural and so on which were screened by variable importance in the projection(VIP)value>1.

关 键 词：气相色谱-质谱 黍米黄酒 挥发性物质 酒曲 

分 类 号：TS262.4[轻工技术与工程—发酵工程]