基于HS-SPME-GC-MS法检测白酒酿造原辅料中的挥发性成分  

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

作　　者：代森 薛锡佳[1] 潘天全 李娜 程伟[1] DAI Sen;XUE Xijia;PAN Tianquan;LI Na;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10期58-64,共7页Liquor-Making Science & Technology

摘　　要：中国传统白酒酿酒工艺中粮食作为基础,其自身所含的挥发性成分对原酒的风味具有重要影响。为探究酿酒原料对白酒风味的贡献,采用气相色谱-质谱联用法研究不同白酒酿酒原辅料中的挥发性成分。结果表明,高粱、小麦、大米、糯米、玉米、稻壳中分别检测出挥发性成分17种、27种、12种、22种、10种、50种,清蒸后的稻壳检测出挥发性成分40种,混合原料检测出挥发性成分19种,6种原料中检测出最多的挥发性成分是醛酮类物质(56种);挥发性成分总含量:稻壳(57.4845μg/g±5.6758μg/g)>高粱(7.9538μg/g±0.7598μg/g)>小麦(7.6025μg/g±0.7591μg/g)>糯米(3.3102μg/g±0.3385μg/g)>玉米(2.8107μg/g±0.2664μg/g)>大米(2.6869μg/g±0.2771μg/g)。本研究对白酒酿造原料的挥发性风味进行定性和半定量分析,并比较了不同原料之间挥发性成分的差异,可为探究酿酒原料中挥发性成分对白酒风味的影响提供参考。Grains are the basis of Chinese Baijiu,and the volatile components in grains have an important influence on the flavor of Baijiu.In order to explore the contribution of raw materials to the flavor of Baijiu,the volatile components of different raw materials were studied by gas chromatography-mass spectrometry.The results showed that 17 kinds of volatile components were detected in sorghum,27 kinds in wheat,12 kinds in rice,22 kinds in glutinous rice,10 kinds in corn,and 50 kinds in rice husk.40 kinds of vola-tile components were detected in steamed rice husk,and 19 kinds were detected in mixed raw materials.The most volatile compo-nents detected in the raw materials were aldehydes and ketones(56 kinds).The total amount of volatile components:rice husk(57.4845±5.6758μg/g)>sorghum(7.9538±0.7598μg/g)>wheat(7.6025±0.7591μg/g)>glutinous rice(3.3102±0.3385μg/g)>corn(2.8107±0.2664μg/g)>rice(2.6869±0.2771μg/g).This study has provided reference for the exploration of the influence of volatile components in raw materials on the flavor of Baijiu.

关 键 词：白酒 酿造原料 固相微萃取 挥发性成分 

分 类 号：TS261.7[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]