传统黄酒香兰素含量影响因子的探讨

Influence factors of the content of vanillin in Chinese rice wine

香兰素是黄酒中重要香气物质之一。该研究使用气相色谱(GC)法检测了不同储存时间、不同工艺的黄酒中香兰素的含量,通过相关性分析和回归分析探讨了储存时间、前发酵最高温度、麦曲添加量、发酵液料比对黄酒中香兰素含量的影响。结果表明,黄酒中香兰素含量和储存时间有较高的正相关性,相关系数R2为0.906;黄酒中香兰素含量和麦曲添加量呈正相关,相关系数R2为0.712;黄酒中香兰素含量和前发酵最高温度、发酵液料比呈负相关,相关系数R2分别为0.805、0.377。

Vanillin is one of important aroma compoents in Chinese rice wine. The content of vanillin in Chinese rice wine with different storage time and different process was determined by gas chromatography. Through correlation and regression analysis, the effects of storage time, the highest temperature of former fermentation, wheat koji addition and fermented liquid-solid ratio on the vanillin content were discussed. Results showed that the vanillin content in Chinese rice wine had a higher positive correlation with storage time, the correlation coefficient R2 was 0.906. The content had positive correlation with wheat koji addition, the correlation coefficient R2 was 0.712. The content had negative correlation with the highest temperature of former fermentation and fermented liquid-solid ratio, the correlation coefficient R2 were 0.805 and 0.377, respectively.