摘要
采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)及气相色谱嗅闻(GC-O)技术对中国传统药酒致中和五加皮酒中香气物质进行定性、定量分析。通过谱库(NIST05.L、wiley7n.L、W8N08.L)检索、双柱(HP-Innowax、DB-5)保留值分析、标准品对比、香气描述及与参考文献数据对比,共定性出83种香气物质,其中酯类19种,醇类7种,醛酮类13种,萜烯类31种,酸类4种,烯烃类3种,其他芳香物质6种。萜烯类物质种类占定性物质总量的37.3%,是五加皮酒中数量最多的一类挥发性化合物。应用外标法定量并结合相关阈值对其中嗅闻强度高、持续时间长的37种重要组分进行定量分析及香气活度值(OAV)分析。通过GC-O强度分析和香气活力值(OAV)计算进一步筛选得到15种关键香气物质:茴香脑、辛酸乙酯、己酸乙酯、4-烯丙基苯甲醚、p-茴香醛、异丁香酚、丁香酚、乙酸异戊酯、异戊酸乙酯、丁酸乙酯、戊酸乙酯、癸酸乙酯、水杨酸甲酯、樟脑、桂皮醛。实验结果对进一步研究五加皮药酒香气组成及其品质改良、口感优化提供理论依据。
Headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometer(GC-MS)and gas chromatography-olfactometry(GC-O)were used for the qualitative and quantitative analysis of volatile components in Zhizhonghe Wujiapi medicinal liquor.Through database retrieval(NIST05.L,wiley7n.L,and W8N08.L),retention value analysis on two columns(HP-Innowax and DB-5),comparison with standards,aroma description,and comparison with reference data,a total of 83 volatile components were identified,including 19 esters,7 alcohols,13 aldehydes and ketones,31 terpenes and terpenoids,4 acids,3 alkanes and alkenes,and 6 other chemicals.The amount of terpenes and terpenoids accounted for 37.3%of the total amount of the identified volatile components.Furthermore,37 volatile components with strong aroma intensities and long duration time were analyzed quantitatively by using external standard method with measurement of their aroma activity values(OAV).Based on GC-O andOAV,15 key aroma components were determined,including anethole,ethyl octanoate,ethyl hexanoate,4-allylanisole,p-anisaldehyde,isoeugenol,eugenol,isoamyl acetate,ethyl isovalerate,ethyl butyrate,ethyl valerate,ethyl decanoate,methyl salicylate,camphor,andcinnamaldehyde.This study has provided theoretical basis for further study on the aroma components in Wujiapi medicinal liquor,aswell as its quality control and taste improvement.
作者
麻龙花
陈峰
孟庆然
高文杰
MA Longhua;CHEN Feng;MENG Qingran;GAO Wenjie(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Department of Food,Nutrition and Packaging Sciences,Clemson University,Clemson,SC 29634,USA;School of Ecological Technology and Engineering,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《酿酒科技》
2021年第1期92-101,共10页
Liquor-Making Science & Technology
基金
上海应用技术大学科研启动金项目。
