摘要
以小米为原料,红曲为糖化剂,采用传统发酵法酿制小米红曲酒,用液液萃取法提取其风味物质,利用气相色谱-质谱联用仪进行分析,探讨红曲小米酒风味物质的组成。结果表明,在红曲小米酒中共检出19种芳香化合物,其中醇类化合物最多,共8种,构成了红曲小米酒的主要呈香成分;醇类化合物含量也最高,相对含量占总成分的89.99%。有机酸成分检出9种,其中丁二酸含量最高,是主要的呈酸物质。
Monascus millet wine was produced by traditional fermentation method with millet as raw material and Monascus as saccharifying agent. The flavoring components in Monascus millet wine were extracted by liquid-liquid extraction and then analyzed by GC-MS. The results showed that, 19 aromatic compounds were detected, among them, there were 8 kinds of alcohol compounds which were the major aroma-pro-ducing compounds. Besides, the content of alcohol compounds was the highest, 89.99%of total compounds. There were 9 organic acids detect-ed, and the content of succinic acid was the highest and it was the major acid-producing substance.
出处
《酿酒科技》
2016年第11期92-94,共3页
Liquor-Making Science & Technology
