基于HS-SPME-GC-MS的不同生产月份馥郁香型白酒酿造用大曲挥发性成分分析OA北大核心CSTPCD
Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS-SPME-GC-MS
[目的]探究不同生产月份的馥郁香型白酒酿造用大曲的挥发性香气成分的种类及其含量差异.[方法]采用顶空固相微萃取—气相色谱质谱技术(HP-SPME-GC-MS)对7组不同生产月份的馥郁香型白酒酿造用大曲曲皮、火圈、曲心挥发性香气成分进行分析.[结果]大曲共检测出挥发性香气成分 97种,醇类物质 4种、酯类物质 6种、芳香类物质9种、吡嗪类物质10种、烷烯类物质41种、醛酮类物质15种、杂环类物质8种、其他类物质4种.大曲火圈检出57种香气成分,主要为芳香类、烷烯类化合物;曲皮检出52种香气成分,主要为芳香类、烷烯类和吡嗪类化合物;曲心部位香气成分最少为49种,主要为芳香类、烷烯类和吡嗪类化合物.[结论]馥郁香型白酒酿造用大曲中火圈及曲皮是香味物质主要来源.
[Objective]To investigate the types and content differences of volatile flavor compounds in Daqu,used for the production of Fuyu flavor Baijiu,from different production months.[Methods]Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile aroma components of Daqu used for brewing Fuyu flavor baijiu,which were released in seven different months.[Results]A total of 97 volatile aroma compounds were detected in Daqu,including 4 alcohols,6 esters,9 aromatics,10 pyrazines,41 alkenes and alkanes,15 aldehydes and ketones,8 heterocyclic compounds,and 4 other substances.The fire ring of Daqu detected 57 aroma compounds,mainly aromatic and alkenes/alkanes;the outer layer detected 52 aroma compounds,primarily aromatic,alkenes/alkanes,and pyrazines;the core detected the fewest,with 49 aroma compounds,mainly aromatic,alkenes/alkanes,and pyrazines.[Conclusion]The fire ring and outer layer of Daqu are the main sources of aromatic compounds in Fuyu flavor Baijiu.
谭笑;余佶;雷鹏;陈才;张庆华
吉首大学化学化工学院,湖南 吉首 416000吉首大学化学化工学院,湖南 吉首 416000||湘西自治州馥郁香型白酒酿造与品质控制重点实验室,湖南 吉首 416000吉首大学化学化工学院,湖南 吉首 416000||酒鬼酒股份有限公司,湖南 吉首 416000酒鬼酒股份有限公司,湖南 吉首 416000
顶空固相微萃取馥郁香型白酒大曲风味成分
headspace solid phase microextractionFuyu flavor BaijiuDaquflavor composition
《食品与机械》 2024 (008)
40-48,69 / 10
湘西州科学计划项目(编号:州财教指[2021]34号);湘西州技术攻关"揭榜挂帅"项目(编号:2022JBGS0002);吉首大学企合作项目(编号:2023431415000404)
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