多粮浓香型白酒专用玉米品种蒸煮香气成分研究

Research on Aroma Components of Multiple Grains Luzhou-flavor Liquor Special Maize

[目的]分析玉米对多粮浓香型白酒香气的影响,筛选出酿酒专用玉米品种。[方法]对不同玉米品种采用同时蒸馏萃取法和固相微萃取法收集蒸煮时产生的香气成分,用GC-MS大体积进样方式分析。[结果]东北玉米共有香气成分物质99种,其中烃类18种、醛类13种、酮类15种、醇类12种、酸类7种、酯类9种、苯类13种、酚类3种、杂环类9种,含量较高的有2,4-葵二烯醛(1.12%)、苯并噻唑(2.67%)、4-乙烯基愈创木酚(2.50%)、2,3-二氢苯并呋喃(1.98%)等,因此玉米是浓香型白酒醇类、醛类、酮类、酚类、杂环类和芳香族等香气物质的来源原料,不是酸类、酯类和烃类呈香物质的主要来源原料。[结论]通过不同玉米品种蒸煮香气成分的比较分析发现,宜7008、众望玉88对浓香型白酒香气贡献数量和种类与原用东北玉米品种差异不大,可作为浓香型白酒专用玉米原料,而糯玉米品种不宜作为浓香型白酒的专用原料。

[Objective] The research aimed to analyze the effect of corn on the aroma of multi-grain Luzhou-flavor liquor,and screen out the corn varieties for winemaking.[Method]The aroma components of maize were extracted by the simultaneous distillation extraction method (SDE) and headspace-solid phase micro extraction method (SPME) and then analyzed by GC-MS with large volume direct injection sampler.[Result]Ninty-nine compounds were founded and identified from sorghum,including 18 hydrocarbons,13 aldehydes,15 carbonyl compounds,12 alcohols,7 acids,9 esters,13 aromatic compounds,3 phendic derivates and 9 mixed-loop compounds.The principal constituents of aroma were trans-2-trans-4-decadienal (1.12%),2-mehtoxy-4-vinylphenol (2.50%),2,3-dihydro- benzufuran (1.98%)etc.Therefore,corn was a raw material for aroma substances such as alcohols,aldehydes,ketones,phenols,heterocyclics and aromatics of Luzhou-flavor liquor,and was not the main raw material for acids,esters and hydrocarbons.[Conclusion]Through the comparative analysis of the cooking aroma components of different corn varieties,it is found that the amount and type of the aroma of Yi 7008 and Zhongwangyu 88 are not much different from those of the original northeast corn varieties,and can be used as a special corn raw material for Luzhou-flavor liquor.Corn varieties should not be used as special raw materials for Luzhou-flavor liquor.