酱香型白酒生产酒醅中呋喃类物质研究

Study on furans in the fermented grains of sauce-flavor liquor

应用顶空-固相微萃取(HS-SPME)方法研究中国酱香型白酒酒醅中的呋喃类物质。从酒醅中检出9种呋喃类物质,包括糠醛、2-乙酰基呋喃、乙酸糠酯、5-甲基糠醛、丙酸糠酯、糠酸乙酯、2-乙酰基-5-甲基呋喃、糠醇、丁酸糠酯,并对其中7种进行了全定量分析,另外2种作了半定量分析。研究发现,酱香型白酒中的糠醛主要在蒸馏过程中产生。

Headspace solid phase micro-extraction （HS-SPME） method was used to analyze furans in the fermented grains of Chinese sauce-flavor liquor. Nine furan compounds in fermented grains were detected including furfural, 2-acetylfuran, furfuryl acetate, 5-methylfurfural, furfuryl propanoate, ethyl 2-fourate, 2-acetyl-5-methylfuran, furfuryl alcohol and furfuryl butyrate. Seven of them were quantitatively analyzed, and the other two furans were semi-quantitatively analyzed. The results showed that furfural was mainly formed during the distillation process.