摘要
浓香型大曲酒窖泥中含有大量的挥发性风味成分。文章采用顶空固相微萃取/气相色谱-质谱法(HS-SPME/GC-MS)快速测定窖泥中的挥发性风味成分,首先通过单因素分析法对窖泥挥发性物质萃取过程中萃取头类型、萃取温度、萃取时间以及解吸时间重要萃取条件进行优化。优化结果表明在55℃水浴中,采用50/30μm碳分子筛/聚二乙烯基苯/聚二甲基硅氧烷(DVB/CAR/PDMS)萃取头在样品上方顶空吸附40min并解吸5min效果最佳。GC-MS鉴定结果表明,检测出50种挥发性风味物质,主要为25种酯类、8种醇类、6种酸类、3种醛类和3种酚类,发现与浓香型白酒中的风味成分保持一致。相对于传统的萃取方法,该方法检测出了更多种类的挥发性物质,同时操作简单、迅速且灵敏度高、重复性良好,可广泛应用于窖泥的挥发性风味成分测定,为探讨窖泥与白酒品质的关系提供了数据参考。
There were many volatile compounds in Luzhou flavor Daqu liquor pit mud. This research aimed to analyze the volatile compounds by headspace solid phase mieroextraction followed by gaschromatography-mass spectrometry. The extracting conditions were analyzed by single factor experiments, including SPME type, extrac- tion temperature, extraction time, and desorption time on volatile compounds extraction of the pit mud. The optimal extracting condi- tions were as followed： in water bath of 55 ℃, a 50/30 μm DVB/ CAR on PDMS fiber was used for headspace adsorption for 40 min, and then desorption for 5 min for the pit mud. 50 kinds of volatile compounds were determined by gas chromatography-mass spectrom etry, and the result showed that Luzhou-flavor Daqu liquor pit mud aroma was mainly contributed by 25 kinds of esters, 8 kinds of alco hols, 6 kinds of acids, 3 kinds of aldehydes and 3 kinds of phenols, which kept consistent with the volatile compounds in Luzhou-flavor Daqu liquor. Compared with the traditional extraction methods, the method detected more kinds of volatile compounds. It was simple, fast and accurate with high sensitivity and reproducibility, which would be widely applied to analyzing the volatile flavor compounds in the pit mud, it can provide data reference to study the relationship between pit mud and quality of Luzhou-flavor Daqu liquor.
出处
《食品与机械》
CSCD
北大核心
2013年第6期54-58,共5页
Food and Machinery
基金
国家自然科学基金(编号:31271922)
国家863项目(编号:2012AA021301
2013AA102106)
天津市科技支撑重点项目(编号:12ZCZDSY13200)
国家固态酿造工程技术研究中心开放课题(编号:GCKF201109
2011B2211)
