陶融型中高温大曲中挥发性香味物质分析

Volatile Flavoring Compounds in Taoxiang Medium-and High-Temperature Daqu

以仰韶陶融型中高温大曲为研究对象,采用顶空固相微萃取结合气相色谱-质谱联用技术对大曲中挥发性香味物质进行定性分析,并结合半定量和主成分分析法对检测信息进行处理和分析,结果表明,在7块曲样中共鉴定出香味物质45种,主要分为六大类化合物,其中包括酯类17种,醇类8种,烷烃类8种,吡嗪类4种,酸类3种,芳香族类3种,酮类2种。相对含量分别为29.81%、49.26%、7.63%、4.94%、7.36%、0.75%、0.27%。其中,苯乙醇、2,3-丁二醇、十六酸乙酯含量相对较高,这些微量成分可能对后期白酒香味形成起着重要作用。

In this study, qualitative analysis of volatile flavoring compounds in Taoxiang medium-and high-temperature Daqu was carried out by HS-SPME coupled with GC-MS. Furthermore, the analytic data was processed by semi-quantitative and principal component analysis. The results showed that, there were 45 kinds of volatile flavoring compounds detected in 7 Daqu samples, including17 kinds of esters, 8 kinds of alcohols, 8 kinds of alkanes, 4 kinds of pyrazines, 3 kinds of acids, 3 kinds of aromatic compounds, and2 kinds of ketones with their relative content as 29.81 %, 49.26 %, 7.63 %, 4.94 %, 7.36 %, 0.75 % and 0.27 % respectively. Among them, the content of phenylethyl alcohol, [S-(R*,R*)]-2,3-butanediol, hexadecanoic acid ethyl ester was comparatively higher than others, and they might have played an important role in the formation of liquor aroma.