食品科学 ›› 2016, Vol. 37 ›› Issue (24): 94-98.doi: 10.7506/spkx1002-6630-201624014

• 成分分析 • 上一篇    下一篇

GC-O-MS分析5种酿酒原料中蒸煮香气成分

吴幼茹,刘诗宇,樊晓璐,杨继伟,江 伟,王德良,李 楠   

  1. 1.广西大学生命科学与技术学院,广西 南宁 530004;2.中国食品发酵工业研究院,北京 100015; 3.酒类品质与安全国际联合研究中心,北京 100015
  • 出版日期:2016-12-25 发布日期:2016-12-21
  • 基金资助:
    国家现代农业(大麦青稞)产业技术体系建设专项(CARS-05)

Analysis of Aroma Components of Five Different Cooked Grains Used for Chinese Liquor Production by GC-O-MS

WU Youru, LIU Shiyu, FAN Xiaolu, YANG Jiwei, JIANG Wei, WANG Deliang, LI Nan   

  1. 1. College of Life Science and Technology, Guangxi University, Nanning 530004, China; 2. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; 3. International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China
  • Online:2016-12-25 Published:2016-12-21

摘要: 采用固相微萃取和气相色谱-嗅闻-质谱联用法研究5 种不同酿酒原料的蒸煮香气成分,用谱库进行检索和保留指数验证。结果表明,在高粱、大米、糯米、小麦、玉米分别鉴定出106、96、93、87、80 种香气物质,嗅闻到的化合物分别为26、20、20、15、10 种。其中己酸乙酯、β-苯乙醇、壬醛、反-2-辛烯醛、糠醛、2-戊基呋喃是重要的香气活性物质,对原料香气有显著贡献,贡香比例分别为0.12%~4.73%、0.05%~0.55%、0.06%~1.65%、0.23%~1.64%、0.51%~4.82%和0.06%~1.65%。其中高粱的香气强度比其他原料更为显著。高粱的香气活性物质较多,以酯类、醛类和酮类为主,且萜类物质仅在高粱中嗅闻出。大米和糯米香气活性物质相似,以酯类和醛类物质为主。小麦和玉米香气活性物质少,以醛类物质为主。这些香气活性物质对选择不同的原料酿造白酒具有重要的指导意义。

关键词: 白酒原料, 固相微萃取, 气相色谱-嗅闻-质谱联用, 贡香成分, 香气活性物质

Abstract: This research was intended to characterize the aroma components of five different cooked grains used for Chinese liquor production using solid phase micro-extraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) by NIST database and retention index. A total of 106, 96, 93, 87 and 80 aroma components were identified from cooked sorghum, rice, glutinous rice, wheat and corn, respectively. In addition, GC-olfactometry analysis showed that 26, 20, 20, 15 and 10 odorant compounds were detected in cooked sorghum, rice, glutinous rice, wheat and corn, respectively. The results showed that ethyl caproate, phenethyl alcohol, nonanal, (E)-2-octenal and 2-pentylfuran were the most important aroma-active components, contributing to 0.12%–4.73%, 0.05%–0.55%, 0.06%–1.65%, 0.23%–1.64%, 0.51%–4.82% and 0.06%–1.65% of the total aroma composition, respectively. Cooked sorghum was identified to have the strongest flavor intensity and most diverse composition with the most abundant being esters, aldehydes and ketones among the studied grains. Moreover, terpene was only detected in cooked sorghum. Cooked rice and glutinous rice showed similar aroma composition, both of which were dominated by esters and aldehydes, but cooked wheat and corn produced were less rich in aroma-active compounds with aldehydes being the most predominant. Collectively, the results of the flavor components of the five different cooked grains can provide useful information for selecting raw materials for the production of Chinese liquor.

Key words: raw materials for Chinese liquor, solid phase micro-extraction (SPME), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma components, aroma-active compounds

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