钾离子与铝离子对不同年份浓香型白酒中挥发性风味物质的影响  

Effect of potassium ion and aluminum ion on volatile flavor substances in strong-flavor Baijiu with different aging years

作　　者：郑逸龙 许德富 明红梅[1] 敖宗华 周军 王文龙[1] ZHENG Yilong;XU Defu;MING Hongmei;AO Zonghua;ZHOU Jun;WANG Wenlong(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644005,China;LuzhouLaojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Technology Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《中国酿造》2025年第2期101-107,共7页China Brewing

基　　金：“天府万人计划”天府创新领军人才项目。

摘　　要：为探究浓香型白酒中钾离子与铝离子对其挥发性风味物质的影响,使用电感耦合等离子体-质谱(ICP-MS)技术检测新酒、陶罐储存0.5年、1.0年、2.0年、3.5年的浓香型白酒金属离子,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术检测添加金属离子浓香型白酒基酒挥发性风味物质,并对结果进行正交偏最小二乘-判别分析(OPLS-DA)及聚类分析(CA)。ICP-MS结果表明,浓香型白酒金属离子含量与储存时间相关,其中钾离子与铝离子浓度随着保存时间增加。HS-SPME-GC-MS结果显示,新酒中共检出61种挥发性风味物质,其中42种酯类,8种醇类,4种酮类以及7种酸类。在添加钾离子新酒酒样中共检出74种风味物质,其中47种酯类,13种醇类,4种酮类以及10种酸类;添加铝离子新酒酒样中共检出97种风味物质,其中65种酯类,15种醇类,7种酮类以及10种酸类。OPLS-DA能有效区分添加Al3+与K+浓香型白酒新酒。基于变量投影重要性(VIP)值>1且P<0.05筛选出添加钾离子、铝离子浓香型白酒新酒差异挥发性风味物质37种。In order to explore the effect of potassium ion and aluminum ion on the volatile flavor substances of strong-flavor(Nongxiangxing)Baijiu,the metal ions of strong-flavor Baijiu from new liquor and liquor stored in ceramic pot for 0.5,1.0,2.0 and 3.5 years were detected by inductively coupled plasma-mass spectrometry(ICP-MS).The volatile flavor substances of strong-flavor Baijiu base liquor were detected by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the results were analyzed by orthogonal partial least squares discriminant analysis(OPLS-DA)and cluster analysis(CA).The results of ICP-MS showed that the content of metal ions in strong-flavor Baijiu was related to the storage time,and the concentration of potassium ion and aluminum ion increased with the storage time.The HS-SPME-GC-MS results showed that a total of 61 volatile flavor compounds were detected in new liquor,including 42 esters,8 alcohols,4 ketones,and 7 acids.A total of 74 flavor compounds were detected in new liquor with potassium addition sample,including 47 esters,13 alcohols,4 ketones,and 10 acids.A total of 97 flavor compounds were detected in new liquor with aluminum ion addition sample,including 65 esters,15 alcohols,7 ketones,and 10 acids.OPLS-DA could effectively distinguish new liquor with Al3+and K+addition.Based on the variable importance in the projection(VIP)value>1 and P<0.05,a total of 37 difference volatile flavor compounds of new liquor with Al3+and K+addition were screened.

关 键 词：浓香型白酒 新酒 年份酒 钾离子 铝离子 鉴别模型 挥发性风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]