基于HS-SPME-GC-MS法检测白酒制曲原料中的挥发性成分  

Detection of Volatile Components in Daqu-Making Raw Materials Based on HS-SPME-GC-MS

作　　者：代森 张志勇 李娜 薛锡佳[1] 潘天全 程伟[1] DAI Sen;ZHANG Zhiyong;LI Na;XUE Xijia;PAN Tianquan;CHENG Wei(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236023,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：《酿酒科技》2024年第9期135-139,共5页Liquor-Making Science & Technology

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：大曲作为白酒酿造的糖化、发酵、酒化和生香剂,不仅是白酒酿造功能微生物群的载体,也是香味及前驱物质的来源,对白酒品质具有十分重要的影响。为探究小麦、豌豆、大麦等3种不同制曲原料中挥发性成分的分布及其特点,采用气相色谱-质谱联用法检测不同制曲原料中的挥发性成分并进行对比分析。结果表明,小麦、豌豆、大麦等3种不同制曲原料中共检测出40种挥发性成分,其中小麦、豌豆、大麦中分别检测出挥发性成分29种、9种、21种,混合原料中共检测出22种挥发性成分;对比发现数量最多的挥发性成分是醛酮类(22种),占所有检测成分的55%;3种不同制曲原料中挥发性成分的总含量分别为:小麦(7.6025μg/g±0.7604μg/g)>大麦(5.7687μg/g±0.5738μg/g)>豌豆(2.0534μg/g±0.2027μg/g)。本研究对白酒酿造过程中制曲原料的选择和白酒质量控制具有重要意义,可为探究制曲原料中挥发性成分对白酒风味的影响提供依据。Daqu is not only the carrier of the functional microorganisms of Baijiu production,but also the source of flavor and precursor substances.Daqu has a very important influence on the quality of Baijiu.In order to investigate the distribution and characteristics of volatile components in three kinds of Daqu-making raw materials(wheat,pea,barley),gas chromatography-mass spectrometry was used to detected the volatile components and comparative analysis was conducted.A total of 40 volatile components were detected in wheat,pea and barley,among which 29,9 and 21 volatile components were detected in wheat,pea and barley respectively,and 22 volatile components were detected in mixed raw materials.Among the volatile components detected,aldehydes and ketones were the most(22 kinds),accounting for 55%of all the components.The volatile components content of the three raw materials:wheat(7.6025±0.7604μg/g)>barley(5.7687±0.5738μg/g)>pea(2.0534±0.2027μg/g).This study is of great significance for the selection of raw materials and quality control of Baijiu,and provides a basis for exploring the influence of volatile components in raw materials on Baijiu flavor.

关 键 词：白酒 制曲原料 固相微萃取 挥发性成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]