马铃薯米酒营养成分和香气成分分析

doi:10.7506/spkx1002-6630-20190513-128

食品科学 ›› 2020, Vol. 41 ›› Issue (8): 208-214.doi: 10.7506/spkx1002-6630-20190513-128

马铃薯米酒营养成分和香气成分分析

梁强，姚英政，曾诗琴，熊伟，董玲，宣朴

（四川省农业科学院农产品加工研究所，四川成都 610066）

出版日期:2020-04-25 发布日期:2020-04-20
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项目（2016TSCY-010）；四川省财政创新能力提升工程青年基金项目（2017QNJJ-019）

Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine

LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu

(Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)

Online:2020-04-25 Published:2020-04-20

摘要/Abstract

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，VC含量从0 mg/100 g增至3.95 mg/100 g，乙醇体积分数从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，主体为异戊醇、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；醇类与酯类种类总数与相对含量总和分别占整体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为异戊醇，而75%马铃薯米酒为苯乙醇；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, 香气成分

Abstract: The nutritional composition of potato-rice wines made from glutinous rice, fresh potatoes and their mixtures in different proportions (25:75, 50:50 and 75:25) was determined, and their volatile aroma compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry to study the influence of potatoes on the nutritional composition and aroma compounds of rice wine. The results showed that addition of potatoes to rice greatly increased dietary fiber content, and enhanced vitamin C content from 0 to 3.95 mg/100 g and alcohol content from 0.64% to 3.34% compared with pure rice wine. Potato addition reduced sugar-to-acid ratio and the total amount of amino acids but increased the amount of tryptophan, and improved the amino acid composition of rice wine. A total of 61 aroma compounds were identified in all wine samples, mainly including isoamylol, isobutanol, phenylethyl alcohol, hexanol, ethyl palmitate, isoamyl acetate, ethyl caprylate, acetic acid, hexanal, acetoin, β-caryophyllene, and 2-amylfuran, and 67% of these compounds were alcohols and esters, whose amount together accounted for over 80% of the total aroma compounds. In potato-rice wines made with 0%–50% and 75% potatoes, isoamylol and phenylethyl alcohol were the most abundant aroma components, respectively. Principal component analysis (PCA) indicated that addition of different levels of potatoes had a great influence on the aroma composition of rice wine. In general, addition of proper amounts of fresh potatoes (25%–50%) could impart well-balanced nutritional composition, improved taste and abundant aroma compounds to potato-rice wine.

Key words: potato, glutinous rice, rice wine, gas chromatography-mass spectrometry, aroma compounds

中图分类号:

TS215

梁强，姚英政，曾诗琴，熊伟，董玲，宣朴. 马铃薯米酒营养成分和香气成分分析[J]. 食品科学, 2020, 41(8): 208-214.

LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu. Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine[J]. FOOD SCIENCE, 2020, 41(8): 208-214.

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马铃薯米酒营养成分和香气成分分析

Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine

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