摘要
白酒中的非挥发性风味物质对白酒的滋味和品质有重要影响。截至目前,对酱香型白酒中非挥发性风味物质的研究很少,且大多集中在部分非挥发性有机酸类(如乳酸、长链脂肪酸)。因此,全面解析酱香型白酒中的非挥发性风味物质及关键风味化合物组成差异,对全面深入解密酱香型白酒具有重要意义。本研究采用水浴浓缩结合氮吹、高效液相色谱(High performance liquid chromatography,HPLC)、高效液相色谱串联质谱法(High performance liquid chromatography-mass spectrometry-mass spectrometry,HPLC-MS/MS)对贵州仁怀产区酱香型白酒中的非挥发性有机酸及酚酸类物质进行定性定量分析,并结合多元统计分析方法对不同酱香型白酒样品进行差异分析,试图探索出可以区分不同酱香型白酒的分析方法。结果表明,在不同生产工艺酒样中各目标化合物种类及含量存在差异,在坤沙酒中检出14种非挥发性有机酸和4种酚酸类物质,翻沙酒样中检出13种非挥发性有机酸和1种酚酸类物质,碎沙酒样中检出14种非挥发性有机酸及1种酚酸类物质;已检出的各非挥发性风味物质含量均在坤沙酒样中最高,其中乳酸、马来酸、富马酸、阿魏酸含量在坤沙酒中高出翻沙与碎沙两种酒样几倍,且只在坤沙酒中检出原儿茶酸等3种酚酸,可利用上述7种非挥发性风味物质区分坤沙酒与翻沙、碎沙酒;根据PCA及OPLS-DA分析,构建了坤沙、翻沙及碎沙3种大曲酱香型白酒的鉴别模型,可基本实现3种工艺酒样的鉴别;VIP分析筛选出的4种潜在差异物质可用于区分3种工艺,即乳酸、油酸、亚油酸及棕榈酸,乳酸VIP值(3.1343)最高,进行单因素方差分析发现,4种潜在差异物质在坤沙、碎沙和翻沙3种酒样中差异显著(P<0.05)。
Non-volatile flavor substances have an important influence on the taste and quality of Baijiu.Until now,there are few studies on non-volatile flavor compounds in Jiangxiang Baijiu,and most of them focuses on non-volatile organic acids.Therefore,it is of great significance to comprehensively analyze the non-volatile flavor substances and the differences in the composition of key flavor compounds in Jiangxiang Baijiu.In this study,water bath concentration combined with nitrogen blowing,high performance liquid chromatography(HPLC)and high performance liquid chromatography-mass spectrometry-mass spectrometry(HPLC-MS/MS)were used to qualitatively and quantitatively analyze the non-volatile organic acids and phenolic acids in Jiangxiang Baijiu from Renhuai,and multivariate statistical analysis was adopted to analyze the differences between different Jiangxiang Baijiu samples.The results showed that there were differences in the types and contents of the target compounds in samples produced by different processes.14 non-volatile organic acids(NVOCs)and 4 phenolic acids(PAs)were detected in Kunsha Baijiu;13 NVOCs and 1 PA were detected in Fansha Baijiu;and 14 NVOCs and 1 PA were detected in Suisha Baijiu.The contents of the detected non-volatile flavor substances were the highest in Kunsha Baijiu,and the contents of lactic acid,maleic acid,fumaric acid and ferulic acid in Kunsha Baijiu were several times higher than those in Fansha and Suisha Baijiu.Three phenolic acids,including protocatechuic acid,were only detected in Kunsha Baijiu.The seven non-volatile flavor substances mentioned above could be used to differentiate Kunsha Baijiu from Fansha and Suisha Baijiu.PCA and OPLS-DA analysis were performed to construct a model for the identification of the three kinds of Jiangxiang Baijiu,which could basically realize the identification of the three kinds of Baijiu.VIP analysis screened out four potential difference substances that could be used to differentiate the three kinds of Baijiu,i.e.,lactic acid,oleic acid,linoleic acid and palmitic acid.Among them,lactic acid had the highest VIP value(3.1343).The one-way ANOVA analysis revealed that the four potential difference substances differed significantly(P<0.05)among the three kinds of Baijiu.
作者
骆茂香
徐兴江
陈仁远
叶才虎
邱树毅
LUO Maoxiang;XU Xingjiang;CHEN Renyuan;YE Caihu;QIU Shuyi(Guizhou Provincial Alcohol Product Quality Inspection and Testing Institute,Renhuai,Guizhou 564500;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Kweichow Moutai Co.Ltd.,Renhuai,Guizhou 564500,China)
出处
《酿酒科技》
2024年第7期17-24,42,共9页
Liquor-Making Science & Technology
基金
国家自然科学基金地区科学基金项目(32060518,32260640)
国家自然科学基金青年科学基金项目(31801509)
贵州省科技计划项目(黔科合基础(2019)1078号,黔科合支撑(2022)重点006号)。
