金银花纯花固态发酵酒风味特征及活性功能成分分析

Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation

对金银花纯花固态发酵酿造花酒的风味及其活性功能成分进行研究,应用顶空固相微萃取和气相色谱-质谱联用方法分析金银花酒中重要的香气化合物,结果表明纯花固态发酵金银花酒中主要含有β-大马酮、辛酸乙酯、乙缩醛、3-甲基丁酸乙酯、芳樟醇、苯乙醇、癸酸乙酯、乙酸异戊酯、月桂酸乙酯、己酸乙酯、乙醛、罗勒烯、辛酸异戊酯、2-甲基丁醇、反式丁香烯,其风味与清香型白酒有相似性,同时金银花特征风味明显;金银花固态发酵酒中检测出绿原酸等活性功能成分。利用纯花直接固态发酵工艺酿酒,更有利于原料中的香气、活性功能成分得到大量保留和转移到酒体中,增加酒体风味及活性功能特征。

The flavor and bioactive components of pure honeysuckle flower liquor produced by solid-state fermentation were investigated and the important aroma compounds were analyzed by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results showed that the flower liquor mainly containedβ-damaconen,ethyl octanoate,acetal,ethyl3-methylbutyrate,linalool,phenylethyl alcohol,ethyl decanoate,isoamyl acetate,ethyl laurate,ethyl caproate,acetaldehyde,olebellene,isoamyl octanoate,2-methylbutanol,trans-eugenol,and other flavor compounds.Its flavor was similar to that of Fen-flavor liquor and the liquor had the characteristic flavor of honeysuckle flowers.Functional components such as chlorogenic acid were detected in the liquor.During the solid-state fermentation process,the aroma and bioactive components of honeysuckle flowers were retained and transferred to the liquor,enhancing the flavor and functional properties.