微波辐射处理对浓香型白酒中挥发性物质的影响

Effect of Microwave Radiation Treatment on Volatile Substances in Luzhou-Flavor Liquor

为考察微波辐射处理对浓香型白酒中挥发性物质的影响,本试验采用气相色谱-质谱联用技术(GC-MS)对不同微波辐射条件下白酒样品中挥发性物质成分进行检测分析。结果表明,新酿优级酒在微波辐射温度45℃,微波辐射时间80 min,微波辐射功率500 W条件下,其挥发性物质的种类及比例与四年中级酒最接近;与新酿优级酒相比,最佳微波辐射酒以及四年中级酒中酯类含量分别上升31.20%和21.57%,醇类含量分别下降21.99%和47.64%,醛类含量分别下降14.18%和9.00%,酸类含量分别下降18.07%和22.90%,表明微波辐射催陈白酒效果与自然陈化变化趋势一致。本研究结果为微波辐射作用于白酒催陈提供了理论支持和实践基础。

To investigate the effect of microwave irradiation treatment on the volatile compounds in Luzhou flavor liquor,gas chromatography-mass spectrometer(GC-MS)was used to analyze the volatile components in liquor samples under different microwave radiation treatments.The results showed that the type and proportion of volatile compounds in fresh liquor were the most close to that of four-year intermediate liquor when the microwave radiation temperature was 45℃,the microwave radiation time was 80 min and the microwave radiation power was 500 W.Compared with the fresh liquor,the ester content of the best microwave radiation liquor and the four-year intermediate liquor increased by 31.20%and 21.57%,the alcohol content decreased by 21.99%and 47.64%,the aldehyde content decreased by 14.18%and 9.00%,and the acid content decreased by 18.07%and 22.90%,the results showed that the effect of microwave irradiation on aging liquor was consistent with that of natural aging.This study provided a theoretical support and practical basis for the microwave irradiation treatment on the liquor aging.