不同地区黄酒挥发性物质差异性分析

doi:10.7506/spkx1002-6630-201406017

食品科学 ›› 2014, Vol. 35 ›› Issue (6): 83-89.doi: 10.7506/spkx1002-6630-201406017

不同地区黄酒挥发性物质差异性分析

王培璇1,2，毛健1,2,3,*，李晓钟1，刘芸雅1,2,3，孟祥勇1,2,

1.江南大学食品学院，江苏无锡 214122；2.江南大学粮食发酵工艺与技术国家工程实验室，江苏无锡 214122；
3.国家黄酒工程技术研究中心，浙江绍兴 312000

收稿日期:2014-02-26 修回日期:2014-03-14 出版日期:2014-03-25 发布日期:2014-04-04
通讯作者: 毛健 E-mail:li_xzh@sina.com
基金资助:
国家高技术研究发展计划（863计划）项目（2013AA102203-06）

Comparative Analysis of Volatile Components of Chinese Rice Wines from Different Areas

WANG Pei-xuan1,2, MAO Jian1,2,3,*, LI Xiao-zhong1, LIU Yun-ya1,2,3, MENG Xiang-yong1,2,3

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China;
3. National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China

Received:2014-02-26 Revised:2014-03-14 Online:2014-03-25 Published:2014-04-04
Contact: MAO Jian E-mail:li_xzh@sina.com

摘要/Abstract

摘要：

比较不同地区黄酒中主要挥发性物质种类及其含量的差异，采用顶空固相微萃取和气相色谱-质谱联用技术对不同地区的12 个品牌黄酒的挥发性物质进行测定，并分别对黄酒中的挥发性物质进行主成分分析、对不同地区黄酒进行聚类分析。结果表明：从不同地区的12 种黄酒中共检测出142 种挥发性物质，其中酯类、醇类、醛类、酮类、酸类、酚类、烃类占挥发性物质总量的比例分别为33.04%、39.26%、24.64%、0.37%、0.63%、0.28%、1.36%，其中13 种物质为12 种黄酒所共有；通过主成分分析发现黄酒中对整体风味以及口感的形成影响较大的挥发性物质为异丁醇、苯乙酸乙酯、乳酸乙酯、乙酸乙酯、苯乙醇和糠醛；此外，通过聚类分析可将所研究的不同地区12 种黄酒分为3 类，各类黄酒的挥发性物质均有其显著特征，客观地反映了样品的真实信息。

关键词: 黄酒, 挥发性物质, 顶空固相微萃取, 气相色谱-质谱联用, 主成分分析, 聚类分析

Abstract:

The volatile compounds of 12 brands of Chinese rice wines (CRW) from different areas were
determined and compared by headspace solid phase micro-extraction in combination with gas chromatographymass
spectrometry (HS-SPME-GC-MS). A total of 142 volatile compounds were detected in samples of these
12 CRW brands, including esters, alcohols, aldehydes, ketones, acids, phenols and hydrocarbons accounting
for 33.04%, 39.26%, 24.64%, 0.37%, 0.63%, 0.28% and 1.36% of the total amount of identified compounds,
respectively. Thirteen volatile compounds were common to these CRW brands. Principal component analysis
(PCA) was adopted to investigate their main volatile components and cluster analysis was used to cluster the
different CRW brands. The PCA results showed that isobutyl alcohol, benzyl acetate, ethyl lactate, ethyl acetate,
phenethyl alcohol and furfural were the main volatile compounds, which are mainly responsible for the overall
flavor and taste of CRW. We established three clusters consisting of different volatile components according to
cluster analysis, which could objectively reflect the real information.
Key words: Chinese rice wine; gas chromatography-mass spectrometry (GC-

Key words: Chinese rice wine, gas chromatography-mass spectrometry (GC-MS), headspace solid phase micro-extraction (HS-SPME), volatile compounds, principal component analysis, cluster analysis

中图分类号:

TS262.4

王培璇1,2，毛健1,2,3,*，李晓钟1，刘芸雅1,2,3，孟祥勇1,2,. 不同地区黄酒挥发性物质差异性分析[J]. 食品科学, 2014, 35(6): 83-89.

WANG Pei-xuan1,2, MAO Jian1,2,3,*, LI Xiao-zhong1, LIU Yun-ya1,2,3, MENG Xiang-yong1,2,3. Comparative Analysis of Volatile Components of Chinese Rice Wines from Different Areas[J]. FOOD SCIENCE, 2014, 35(6): 83-89.

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不同地区黄酒挥发性物质差异性分析

Comparative Analysis of Volatile Components of Chinese Rice Wines from Different Areas

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