浓香型白酒酿造过程中萜烯类化合物及溯源

摘要/Abstract

摘要： 使用顶空固相微萃取及气相色谱-质谱联用技术（HS-SPME-GC-MS）对浓香型白酒酿造过程中涉及的原料、大曲、窖泥、酒醅、基酒中的萜烯类化合物进行系统的检测。从9种酿造原料中检测出萜烯类化合物1338.20 ?g/kg，共计19种。8个时间段的大曲种检测出萜烯类化合物2380.32 ?g/kg ，共计18种。10种不同窖池的窖泥中共检测出萜烯类化合物2167.90 ?g/kg，共计13种。4个节点的酒醅中检测出萜类化合物702.66 ?g/kg，共计8种。两组基酒中共检测出9种萜烯类化合物，总浓度达338.57 ?g /kg。对比分析基酒与发酵过程中其他物质的萜烯类化合物，考虑基酒中的9种化合物，4种由粮食带入，3种由大曲带入，2种是蒸酒时由于高温由其他物质转换。

关键词: 浓香型白酒, 原料, 大曲, 窖泥, 酒醅, 萜烯, 气相色谱-质谱 (GC-MS)

Abstract: The headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques were used for the systematic determination of terpenoids in the raw materials, Daqu, cellar mud and fermented grains involved in the brewing process of Strong-flavor Baijiu. 1338.20 ?g/kg terpenoids were detected from 9 brewing raw materials, a total of 19 kinds. There were 18 kinds of terpenoids detected in Daqu species in 8 time periods, 2380.32 ?g/kg. A total of 2167.90 ?g/kg terpenoids were detected in the pit mud of 10 different pits, a total of 13 kinds. 702.66 ?g/kg terpenoids were detected in the fermented grains of 4 nodes, a total of 8 kinds. A total of 9 terpenoids were detected in the two groups of base liquor, with a total concentration of 338.57 ?g/kg. Comparing the terpenoids in the base wines with those in other substances during the fermentation process, it was considered that of the 9 compounds in the base liquor, 4 were brought in by the grain, 3 are brought in by Daqu and 2 were converted by other substances due to high temperatures during the steaming process.

Key words: Strong-flavor Baijiu, raw materials, Daqu, cellar mud, fermented grains, terpenoids, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

郭学武. 浓香型白酒酿造过程中萜烯类化合物及溯源[J]. 食品科学.

Xuewu Guo. Terpenoids in the brewing process of Strong-flavor Baijiu and traceability[J]. FOOD SCIENCE.

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