食品科学 ›› 2019, Vol. 40 ›› Issue (2): 79-84.doi: 10.7506/spkx1002-6630-20180420-269

• 生物工程 • 上一篇    下一篇

红曲黄酒传统酿造用曲中的微生物菌群及挥发性风味组分分析

李路1,吕燕霖2,郭伟灵1,潘雨阳1,洪家丽1,赵立娜1,倪莉3,饶平凡3,李秋艺4,吕旭聪1,3,*   

  1. (1.福建农林大学 国家菌草工程技术研究中心,福建?福州 350002;2.泉州经贸职业技术学院,福建?泉州 362000;3.福州大学食品科学技术研究所,福建?福州 350108;4.福州外语外贸学院,福建?福州 350202)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601466);福建农林大学“校杰出青年科研人才”项目(XJQ201607);福建省自然科学基金面上项目(2016J01095);中国博士后科学基金项目(2016T90591;2015M570549)

Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine

LI Lu1, Lü Yanlin2, GUO Weiling1, PAN Yuyang1, HONG Jiali1, ZHAO Lina1, NI Li3, RAO Pingfan3, LI Qiuyi4, Lü Xucong1,3,*   

  1. (1. China National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Quanzhou College of Economics and Trade, Quanzhou 362000, China; 3. Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; 4. Fuzhou University of International Studies and Trade, Fuzhou 350202, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 采用固相微萃取-气相色谱-质谱联用技术对红曲和白曲中的挥发性风味组分进行分析鉴定,并利用主成分分析和正交偏最小二乘法判别分析模型确定不同酒曲中的特征香气成分,同时运用MiSeq高通量测序技术解析红曲和白曲中的微生物菌群结构。结果表明:从红曲和白曲中共检测出70?种挥发性成分,且红曲和白曲的挥发性风味组分存在显著差异;红曲中的优势微生物包括芽孢杆菌属、魏斯氏菌属、片球菌属、黑曲霉、紫红曲霉和黄曲霉等,而白曲中的优势微生物包括泛生菌属、肠杆菌属、魏斯氏菌属、酿酒酵母、少根根霉和印度毛霉等。研究结果为阐明红曲黄酒微生物的产香机理和提升红曲黄酒风味品质提供一定的理论依据。

关键词: 红曲, 白曲, 微生物菌群, 挥发性风味组分

Abstract: Headspace solid phase microextraction coupled with gas chromatography (HS-SPME-GC-MS) was applied to identify the volatile flavor components of two traditional fermentation starters (Baiqu and Hongqu) for Hongqu glutinous rice wine. The characteristic aroma components were determined by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Also, MiSeq high throughput sequencing technology was used to analyze the structure of microbial flora in the two fermentation starters. Results showed that a total of 70 volatile components were detected in the fermentation starters, and that there was a significant difference in the volatile profiles of Hongqu and Baiqu. The dominant microorganisms in Hongqu were Bacillus sp., Weasella sp., Staphylococcus sp., Aspergillus niger, A. oryzae and A. flavus, while the dominant microorganisms in Baiqu were Pantoea sp., Enterobacter sp., Weasella sp., Saccharomyces cerevisiae, Rhizopus arrhizus and Mucor indicus. The research results provide a theoretical basis for elucidating the mechanism of aroma production and for improving the flavor quality of Hongqu glutinous rice wine.

Key words: Hongqu, Baiqu, microbial flora, volatile components

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