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• 成分分析 •    下一篇

马铃薯米酒营养成分和香气成分分析

梁强1,姚英政1,曾诗琴2,熊伟1,董玲1,宣朴2   

  1. 1. 四川省农业科学院农产品加工研究所
    2. 四川农业科学院农产品加工研究所
  • 收稿日期:2019-05-13 修回日期:2020-01-20 出版日期:2020-04-25 发布日期:2020-04-20
  • 通讯作者: 宣朴 E-mail:xuanpu64@sina.com
  • 基金资助:
    四川省财政创新能力提升工程特色产业培育工程;四川省财政创新能力提升工程青年基金专项

Analysis of Nutritional Composition and Aroma Compounds of Potato Rice Wine

Ying-Zheng YAO 2, 2,   

  • Received:2019-05-13 Revised:2020-01-20 Online:2020-04-25 Published:2020-04-20

摘要: 以不同比例的鲜马铃薯与糯米酿造的马铃薯米酒为对象,测定马铃薯米酒中营养成分,采用顶空固相微萃取和气相色谱-质谱联用技术分析挥发性香气成分,研究鲜马铃薯对米酒中营养成分和香气成分的影响。结果表明:米酒中添加鲜马铃薯,膳食纤维大幅增加,维生素C从0增至3.95 mg/100 g,酒精度从0.64%提高至3.34%,糖酸比与氨基酸总量均降低,但色氨酸含量增加, 优化米酒的氨基酸组成比例。所有酒样中共鉴定出香气成分61种,主体是异戊醇、异丁醇、苯乙醇、正己醇、棕榈酸乙酯、乙酸异戊酯、辛酸乙酯、乙酸、正己醛、3-羟基-2-丁酮、β-石竹烯和2-戊基呋喃;醇类与酯类的种类和相对含量分别占67%和80%以上;马铃薯占比在0~50%范围内的米酒相对含量最高的香气成分是异戊醇,而75%马铃薯米酒是苯乙醇;主成分分析表明马铃薯添加与否及添加量对香气成分的种类和相对含量都有较大的影响。总之,添加适量鲜马铃薯(25%~50%)可均衡米酒的营养成分、改善口感以及丰富香气成分。

关键词: 马铃薯, 糯米, 米酒, 气相色谱-质谱法(GC-MS), 香气成分

Abstract: Potato rice wine were brewed from different proportions of fresh potatoes and glutinous rice, which nutritional compositions were determined, and the volatile aroma compounds were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry, to study the influence of fresh potato on nutritional compositions and aroma compounds of rice wine. The results showed that rice wine added with fresh potato, which greatly increased dietary fiber, vitamin C increased from 0 to 3.95 mg/100 g, alcohol raised from 0.64% to 3.34%, reduced sugar acid ratio and total amount of amino acids, but the amount of tryptophan was increased, and optimized the amino acid composition ratio of rice wine. A total of 61 aroma compounds were identified in all wine samples, the main aroma compounds were isoamylol, isobutanol, phenylethyl alcohol, hexanol, ethyl palmitate, isoamyl acetate, ethyl caprylate, acetic acid, hexanal, acetoin, β-caryophyllene, and 2-amylfuran. The kinds and relative contents of alcohols and esters in potato rice wine accounted for over 67% and 80%, respectively. The highest relative content was isoamylol and phenylethyl alcohol in 0~50% and 75% potato rice wine, respectively. Principal component analysis (PCA) indicated that add or not and content of potato had a great influence on the kind and relative content of aroma compounds. In general, proper addition of fresh potato (25%~50%) could help rice wine to balance nutritional compositions, improve taste and enrich aroma compounds.

Key words: potato, glutinous rice, rice wine, gas chromatography-mass spectrometry (GC-MS), aroma compounds

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