汾酒基酒浸泡竹叶青酒12种单体药材的风味解析  

Flavour Analysis of 12 Kinds of Monomer Chinese Herbs Soaked in Fenjiu Base Used for Zhuyeqing Liquor

作　　者：李文硕 张鑫 王庆斌 王丽花 高晓娟 周丹 武志斌 郝持胜 LI Wenshuo;ZHANG Xin;WANG Qingbin;WANG Lihua;GAO Xiaojuan;ZHOU Dan;WU Zhibin;HAO Chisheng(Shangxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang,Shanxi,032205,China;Key Laboratory of Plant Extraction and Health of Chinese Lujiu in Shanxi,Fenyang,Shanxi,032205,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西省汾阳市032205 [2]中国露酒植物提取与健康山西省重点实验室,山西省汾阳市032205

出　　处：《酿酒》2024年第6期34-39,共6页Liquor Making

基　　金：吕梁重点研发项目(2021SHFZ-1-02)和(2023SHFZ03)。

摘　　要：竹叶青酒是以汾酒为基酒,以丁香、砂仁、菊花等12种名贵中草药的浸提液为基础配制而成的露酒。对以汾酒为基酒浸泡的12种单体药材风味的解析研究,有利于明晰浸提过程中12种药材在基酒中呈香的重要性强度。本文利用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)结合气相色谱-嗅闻-质谱联用技术(Gas chromatography-olfactometry-mass,GC-O-MS)对以汾酒为基酒浸泡的12种单体药材的风味成分进行解析共发现47种呈香成分,其中萜类成分和芳香族成分呈现的药香、木香、甜香、蜂蜜香和花香是这12种药材中最重要的香气特点。该研究结果为进一步深入研究竹叶青酒药材的香气特点及竹叶青酒的风味特征提供了科学的理论基础。Zhuyeqin Liquor based on Fenjiu is a famous traditional Chinese functional liquor(also belonging to Lujiu),comprised of 12 precious Chinese herbal mix extracts,such as clove,amomum,chrysanthemum,et.al.The analysis and study of the flavour of 12 monomer herbals soaked in based Fenjiu,can benefit to clarify the importance and intensity of the odour in 12 medicinal materials during the extraction process with based Fenjiu.In this paper,headspace solid-phase micro-extraction(HS-SPME)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS)was used to analyse the flavour components in 12 monomer herbals soaked in based Fenjiu.And a total of 47 odour compounds of these 12 herbals with medicinal aromas,wood aromas,sweet aromas,honey aromas and floral fragrances presented are the most important aroma characteristics of terpenes and aromatic components.The results of this study provide scientific theory foundation for further in-depth study of the aroma characteristics of herbs used in Zhuyeqing Liquor and the flavour characteristics of Zhuyeqing Liquor.

关 键 词：汾酒基酒 浸泡 竹叶青酒 药材 香气成分 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程] TS207.3