两广地区10种米香型高度白酒风味物质分析  

Flavor Substances of 10 Rice-Flavor High Alcohol Liquor Products in Guangdong and Guangxi

作　　者：古荣先 郝俊光 侯慧 万瑞杰 张龙 祁岑 戴梓茹 GU Rongxian;HAO Junguang;HOU Hui;WAN Ruijie;ZHANG Long;QI Cen;DAI Ziru(Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,Guangxi,China;College of Light Industry and Food Engineering,Guangxi University,Nanning 535000,Guangxi,China;Guangxi Tianlongquan Wine Co.,Ltd.,Hechi 546400,Guangxi,China)

机构地区：[1]钦州市食品风味分析与调控重点实验室,北部湾大学食品工程学院,广西钦州535011 [2]广西大学轻工与食品工程学院,广西南宁535000 [3]广西天龙泉酒业有限公司,广西河池546400

出　　处：《食品研究与开发》2024年第23期149-157,共9页Food Research and Development

基　　金：广西科技计划项目(桂科AB21196002);钦州市科学研究与技术开发计划项目(20223631)。

摘　　要：为揭示两广地区市售米香型高度白酒的风味差异,采用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法、气相色谱-氢离子火焰检测(gas chromatography-flame ionization detector,GC-FID)法对10种米香型高度白酒的风味物质进行定性和定量。GC-MS法共定性出77种风味物质,其中酯类36种、高级醇类13种、酸类11种、醛类6种、酮类4种、酚类2种、其他5种,而高级醇的相对含量最高。GC-FID法定量结果发现9种风味物质存在于所有酒样,其特征成分含量分布为乳酸乙酯1 072.6~6 181.5 mg/L,乙酸乙酯319.0~1 070.0 mg/L,β-苯乙醇126.0~374.1 mg/L,乳酸乙酯与乙酸乙酯比值为2.2~6.9,醇酯比为0.3~2.9。主成分分析结果表明,A2、A4、A5、A6、A10的风味较独特。该研究证实市面上的米香型高度白酒风味存在较大差异。The flavors of commercially available rice-flavor high alcohol liquor in Guangdong and Guangxi were compared.Gas chromatography-mass spectrometry(GC-MS)and gas chromatography-flame ionization detector(GC-FID)were employed to qualitatively and quantitatively study the flavor substances of 10 rice-flavor high alcohol liquor products.A total of 77 flavor substances were identified by GC-MS,including 36 esters,13 higher alcohols,11 acids,6 aldehydes,4 ketones,2 phenols,and 5 others,and higher alcohols had the highest relative content among them.The quantitative results of GC-FID revealed nine common flavor substances in all the liquor samples.Specifically,the ethyl lactate content,ethyl acetate content,β-phenylethanol content,ratio of ethyl lactate to ethyl acetate,and ratio of alcohol to esters were 1 072.6-6 181.5 mg/L,319.0-1 070.0 mg/L,126.0-374.1 mg/L,2.2-6.9,and 0.3-2.9,respectively.The results of principal component analysis showed that liquor samples A2,A4,A5,A6,and A10 presented distinct flavors.This study confirms that there are great differences in the flavor of rice-flavor high alcohol liquor products in the market.

关 键 词：米香型白酒 风味物质 主成分分析 气相色谱-氢离子火焰检测法 气相色谱-质谱法 

分 类 号：TS262.3[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]