十个浓香型大曲挥发性风味物质的主成分分析

Principal Components Analysis of Volatile Flavor Components from Ten Luzhou-flavor Daqu

研究浓香型大曲的主要挥发性风味物质,并根据这些化合物对大曲风味做初步评定,采用顶空固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术检测大曲中的挥发性物质,用乙酸丁酯作为内标物,半定量这些化合物的含量,并用主成分分析法对挥发性物质和大曲样进行分析。结果显示:从10个大曲样品检测出46种挥发性风味物质,主要以酯类、吡嗪类、芳香类为主;主要的挥发性化合物是2,3,5-三甲基吡嗪、十四酸乙酯、1-苯基-2-丙醇、2,5-二甲基吡嗪、棕榈酸乙酯、2,3,5,6-四甲基吡嗪等;对10个大曲样本进行主成份分析,6号样风味最好,10号样其次,1号风味最差。通过对大曲中主要挥发性风味物质研究,可为大曲风味质量判断提供一定的理论参考价值。

In order to study the main volatile flavor substances in Luzhou-flavor Daqu and do the primary evaluation on Daqu level of flavor according to these compounds , headspace solid phase micro-extraction coupled with gas chromatography mass spectrometry （SPME-GC-MS） detection method was used, and using butyl acetate as the internal standard substance , semi quantitative the content of volatile compounds , analyze the compounds and Daqu samples by principal component analysis （PCA）. The results showed that：there were 46 kinds of volatile flavor substances detected in 10 Daqu samples, mainly contend esters, pyrazines, aromatic. Volatile flavour compounds mainly contend trimethyl-Pyrazine , Tetradecanoic acid ethyl ester , 1-Phenyl-2-propanol, 2,5-dimethyl-Pyrazine, Hexadecanoic acid ethyl ester , tetramethyl-pyrazine and so on. Analyze 10 Daqu samples by PCA, the flavor of the best was sample 6, secondly was sample 10, No. 1 had the worst flavor. Through the research on the main volatile flavor compounds of Daqu , it could provide some theory reference value for Daqu quality judgment.