食品与机械2017，Vol.33Issue(3)：13-16,26,5.DOI:10.13652/j.issn.1003-5788.2017.03.003
基于酸水解法酿酒糯高粱与粳高粱结合态香气研究
Research of bound aromas based on acid hydrolysis in glutinous and non-glutinous sorghums
摘要
Abstract
In order to explore the effect of glutinous and nonglutinous sorghums on Chinese liquor's quality,the SPE column was used for adsorbing bound precursors,and then,which were hydrolyzed by acid to release volatile compounds.The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums' bound aroma compounds.21 kinds of aroma compounds were detected in two sorghums,including 5 alcohols,7 aldehydes and ketones,5 aromatic compounds,3 terpenoids and 1 furan.Among these,3 volatiles were identified tentatively.The total content of glutinous and non-glutinous sorghums' bound aromas was 7 192 μg/kg and 6 922μg/kg.The content of aroma compounds in the glutinous sorghum was 3.90％ higher than in the non-glutinous sorghum and major differences of these compounds were aldehydes and ketones followed by terpenoids.2,2,6-trimethylcyclohexanone,TDN,isophorone were first detected in sorghums' bound aromas.关键词
糯高粱/粳高粱/结合态风味/顶空固相微萃取Key words
glutinous sorghum/non-glutinous sorghum/bound aromas/HS-SPME引用本文复制引用
吕佳慧,范文来,徐岩..基于酸水解法酿酒糯高粱与粳高粱结合态香气研究[J].食品与机械,2017,33(3):13-16,26,5.基金项目
十三五国家重大专项(编号:2016YFD0400500) （编号:2016YFD0400500）
国家高技术研究发展计划(863计划)(编号:2013AA102108) （863计划）
