苗家(原生态)香草酒安全指标及香气成分分析研究

Analysis of the Safety Indexes and the Flavoring Components of Natural Herb Wine of Miao People

通过对苗家(原生态)香草酒的安全指标甲醇、铅、氰化物检测分析;采用气质联用分析技术检测其香气成分,并与市场购买的5种米酒进行对比分析。结果表明,苗家(原生态)香草酒安全指标符合国家标准,且远远低于国家标准的安全限量;香气成分共检测出15种,与其他米酒比较,其香气成分更为丰富,特别是含有少量的3-羟基-2-丁酮和3-乙氧基-1-丙醇,是苗家(原生态)香草酒含有特殊香味的重要因素。该分析研究结果为苗家(原生态)香草酒的品质和风格研究奠定了基础,为制定苗家(原生态)香草酒的产品标准提供了理论依据。

In this study, we measured the safety indexes including methanol, lead and cyanide in natural herb wine of Miao people, analyzed its flavoring components by GC-MS, and further compared the herb wine to 5 other kinds of rice wine available in the market.The results showed that, the safety indexes of natural herb wine of Miao people completely met national standards and its indexes were far below the safety limits;a total of 15 kinds of flavoring components were detected;compared with other rice wines, the herb wine had more flavoring components;especially, it contained a small amount of 3-hydroxy-2-butanone and 3-ethoxy-1-propanol,which contributed to the special aroma of the herb wine. This study laid a foundation for the research on the quality and the style of the natural herb wine of Miao people, and provided theoretical evidences for formulating the product standards of the herb wine.