花牛苹果蒸馏酒不同馏分香气成分变化分析  

Variation of aromatic components in different distillation fractions of distilled Huaniu apple spirit

作　　者：康三江[1] 慕钰文[1] 曾朝珍[1] KANG Sanjiang;MU Yuwen;ZENG Chaozhen(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《中国酿造》2025年第4期96-103,共8页China Brewing

基　　金：国家现代农业产业技术体系资助(CARS-27-2005);甘肃省农业农村厅科技项目(GNKJ-2024-42);甘肃省科技计划资助(22CX8NE194)。

摘　　要：该研究采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析了花牛苹果蒸馏酒在不同蒸馏阶段(馏分Ⅰ(酒精度为90%vol)、馏分Ⅱ(酒精度为75%vol)、馏分Ⅲ(酒精度为53%vol)、馏分Ⅳ(酒精度为30%vol))的挥发性香气成分。结果表明,花牛苹果蒸馏酒中共检出108种香气成分,包括61种酯类、33种醇类、5种酸类和9种醛酮类。蒸馏过程中,酯类物质含量逐渐减少,酸类物质含量不断增加,而醇类物质、醛酮类物质含量则先增加后减少,其中酯类化合物在馏分Ⅰ中含量最高为9971.19 mg/L,醇类化合物在馏分Ⅱ中含量最高为2328.92 mg/L;酸类化合物在馏分Ⅳ中含量最高为1363.42 mg/L,醛酮类化合物在馏分Ⅱ中含量最高为22.47 mg/L。通过层次聚类分析(HCA),花牛苹果蒸馏酒的不同馏分被聚类为三类:馏分Ⅰ为一类,酯类物质的种类和含量较高;馏分Ⅱ为一类,醇类物质种类和含量较高;馏分Ⅲ和馏分Ⅳ聚为一类,酸类和醛酮类物质种类和含量较高。该研究结果为深入了解花牛苹果蒸馏酒的香气形成机制提供了关键依据,并为优化生产工艺、提升产品品质提供了理论支持。In this study,the volatile aroma components of distlled Huaniu apple spirits at different distillation stages(distillation fraction I with alcohol content 90%vol,distillation fraction II with alcohol content 75%vol,distillation fraction IIl with alcohol content 53%vol,distillation fraction IV with alcohol content 30%vol)were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that a total of 108 aroma compounds in distilled Huaniu apple spirits were identified,including 61 esters,33 alcohols,5 acids,and 9 aldehydes and ketones.In the distillation process,the content of ester substances gradually decreased,the content of acid substances continuously increased,while the content of alcohols,aldehydes and ketones increased first and then decreased.Among them,the content of esters was the highest in distillation fraction I,reaching 9971.19 mg/L,the content of alcohols was the highest in distillation fraction II,reaching 2328.92 mg/L,the content of acids was the highest in distillation fraction IV,reaching 1363.42 mg/L,whereas the content of aldehydes and ketones was the highest in distillation fraction II,reaching 22.47 mg/L.Different distillation fractions of distilled Huaniu apple spirit were classified into three categories by hierarchical cluster analysis(HCA),distillation fraction I with high types and contents of esters was a class,distillation fraction II with high types and contents of alcohols was a class,distillation fraction II and IV with high types and contents of acids,aldehydes and ketones were classified as a class.These study results provided a key basis for the in-depth understanding of the aroma formation mechanism of distilled Huaniu apple spirit,and provided theoretical support for optimizing production technology and improving product quality.

关 键 词：花牛果蒸馏酒 馏分 香气成分 聚类分析 

分 类 号：TS261[轻工技术与工程—发酵工程]