食品科学 ›› 2018, Vol. 39 ›› Issue (24): 249-255.doi: 10.7506/spkx1002-6630-201824037

• 成分分析 • 上一篇    下一篇

金银花纯花固态发酵酒风味特征及活性功能成分分析

马?宇1,黄永光1,*,唐东亚2,潘承金2   

  1. (1.贵州大学酿酒与食品工程学院,贵州?贵阳 550025;2.贵州花酒酒业有限公司,贵州?镇远 557700)
  • 出版日期:2018-12-25 发布日期:2018-12-17
  • 基金资助:
    贵州省科技支撑计划项目(201742920301120418);贵州省重点基金项目(黔科合基础[2017]1405); 贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637); 贵州省科技重大专项(黔科合重大专项字[2015]6012)

Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation

MA Yu1, HUANG Yongguang1,*, TANG Dongya2, PAN Chengjin2   

  1. (1. College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China;2. Guizhou Huajiu Co. Ltd., Zhenyuan 557700, China)
  • Online:2018-12-25 Published:2018-12-17

摘要: 对金银花纯花固态发酵酿造花酒的风味及其活性功能成分进行研究,应用顶空固相微萃取和气相色谱-质谱联用方法分析金银花酒中重要的香气化合物,结果表明纯花固态发酵金银花酒中主要含有β-大马酮、辛酸乙酯、乙缩醛、3-甲基丁酸乙酯、芳樟醇、苯乙醇、癸酸乙酯、乙酸异戊酯、月桂酸乙酯、己酸乙酯、乙醛、罗勒烯、辛酸异戊酯、2-甲基丁醇、反式丁香烯,其风味与清香型白酒有相似性,同时金银花特征风味明显;金银花固态发酵酒中检测出绿原酸等活性功能成分。利用纯花直接固态发酵工艺酿酒,更有利于原料中的香气、活性功能成分得到大量保留和转移到酒体中,增加酒体风味及活性功能特征。

关键词: 金银花酒, 纯花固态发酵, 风味, 气相色谱-质谱, 活性功能成分

Abstract: The flavor and bioactive components of pure honeysuckle flower liquor produced by solid-state fermentation were investigated and the important aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the flower liquor mainly contained β-damaconen, ethyl octanoate, acetal, ethyl 3-methylbutyrate, linalool, phenylethyl alcohol, ethyl decanoate, isoamyl acetate, ethyl laurate, ethyl caproate, acetaldehyde, olebellene, isoamyl octanoate, 2-methylbutanol, trans-eugenol, and other flavor compounds. Its flavor was similar to that of Fen-flavor liquor and the liquor had the characteristic flavor of honeysuckle flowers. Functional components such as chlorogenic acid were detected in the liquor. During the solid-state fermentation process, the aroma and bioactive components of honeysuckle flowers were retained and transferred to the liquor, enhancing the flavor and functional properties.

Key words: honeysuckle flower liquor, solid-state fermentation, flavor, gas chromatography-mass spectrometry (GC-MS), bioactive components

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