不同楂次天佑德青稞酒挥发性物质分析

Analysis of Volatile Components of Fresh Distillates from Different Runs of Fermented Barley in Tianyoude Highland Barley Wine

目的:测定天佑德一楂和二楂青稞酒中的挥发性物质含量,对二者的含量进行对比分析。方法:采用气相色谱-质谱联用法测定酒中的挥发性物质含量,通过峰面积归一化法计算各成分的相对百分含量,并对两种酒的挥发性物质含量进行对比分析。结果:一楂酒检测出50种挥发性成分,其中酯类化合物含量最高,其次为烷类和醇类;二楂酒检测出48种挥发性成分,其中酯类化合物含量最高,其次是醇类和烷类。在二楂酒酒样中未检测到一楂酒酒样中的挥发性物质有2-甲基-1-丙醇和1-戊醇,二者在一楂酒挥发性物质中含量占比分别为0.684%和0.030%;在二楂酒酒样中检测到的一楂酒酒样中未检测到的挥发性物质为乙酸苯乙酯和丁二酸乙基-3-甲基丁酯,二者在二楂酒挥发性物质中含量占比分别为2.163%和0.620%。结论:本试验明确了天佑德一楂和二楂青稞酒的挥发性物质种类和相对百分含量,对比分析可得出两种酒的主要挥发性物质种类和相对百分含量差异及作用。

Objective:To determine the contents of volatile substances in the fresh distillate from first run of fermented barley and the fresh distillate from second run of fermented barley of Tianyoude highland barley wine,then compared and analyzed these.Method:The contents of volatile substances in wine were determined by gas chromatography-mass spectrometry.The relative percentage of each component was calculated by peak area normalization method,and the contents of volatile substances in two kinds of wine were compared and analyzed.Result:50 kinds of volatile components were detected in the fresh distillate from first run of fermented barley,among which ester compounds were the highest,followed by alkanes and alcohols.48 volatile components were detected in the fresh distillate from second run of fermented barley,among which ester compounds had the highest content,followed by alcohols and alkanes.The volatile substances in the fresh distillate from second run of fermented barley samples were not detected 2-methyl-1-propanol and 1-amyl alcohol,which accounted for 0.684% and 0.030% of the volatile substances in the fresh distillate from first run of fermented barley.The volatile substances were not detected in the fresh distillate from first run of fermented barley samples were phenyl ethyl acetate and ethyl succinate-3-methyl butyl ester,which accounted for 2.163% and 0.620% of the volatile substances in the fresh distillate from second run of fermented barley,respectively.Conclusion:The types and relative percentage contents of volatile substances in the fresh distillate from first run of fermented barley and the fresh distillate from second run of fermented barley of Tianyoude highland barley wine are determined,the difference and role of the main types and relative percentage content of volatile substances in the two wines can be obtained through comparative analysis.