福建红曲黄酒特征挥发性风味组分分析
首发时间:2017-06-09
摘要:采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC/MS)技术分析四种不同红曲黄酒(福州青红酒、乌衣红曲酒、龙岩沉缸酒、福建老酒)中的挥发性风味组分,以得出总峰面积为指标,对影响顶空固相微萃取法提取红曲黄酒中挥发性成分的萃取头类型、样品酒精度、萃取盐浓度、萃取温度和萃取时间5个因素进行优化。结果表明:50/30 μm DVB/CAR/ PDMS、样品酒精度2%、氯化钠2.0g/6mL、萃取温度60℃和萃取时间60 min,可最大限度地提取红曲黄酒中挥发性成分。再以最优条件萃取四种红曲黄酒中挥发性成分,经 GC/MS分析检测,共鉴定出49种挥发性风味成分,包括醇类14种、醛酮类6种、酚类1种、酯类17种、酸类5种和其他化合物6种。进一步对不同酒曲中挥发性组分进行主成分分析(PCA)和风味特征贡献度分析,找出红曲黄酒的特征挥发性风味成分。本研究结果对于了解红曲黄酒传统酿造机理,提升红曲黄酒风味品质和改良红曲黄酒传统酿造工艺具有重要的指导意义。
关键词: 红曲黄酒 风味成分 顶空固相微萃取 气质联用技术 主成分分析
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Analysis on the characteristics of volatile flavor components in Hong Qu glutinous rice wine in Fujian province
Abstract:Four kinds of red yeast rice wine were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), including four kinds of red rice wine (Fuzhou Qinghongjiu, Wuyi Hongqu Liquor, Longyan Shen cylinder wine, and Fujian of old wine), HS-SPME experimental parameters, such as SPME fibre, Sample alcohol content, NaCl concentration, extraction temperature and extraction time were optimized using area of peaks as index. The results showed that 50/30 μm DVB/CAR/PDMS, 2% alcohol sample, 2.0 g/6 mL sodium chloride, 60 ℃ extraction time and 60 min extraction time could extract the volatile components of red wine. The volatile constituents of four kinds of red wine were extracted by GC / MS. As a result, 42 kinds of volatile components were detected that including alcohols (14 kinds), aldehydes (6 kinds), phenolic (1 kind), esters (17 kinds), acids (5 kinds) and other compounds (6 kinds). It was analysis of the volatile components of different red yeast rice wine by PCA and flavor characteristic contribution, in order to searching for the characteristic volatile flavor components of red wine. The results of this study was important of guiding significance about understanding the traditional brewing mechanism of red rice wine, improving the flavor quality of red rice wine and improving the traditional brewing process of red rice wine.
Keywords: Hong Qu glutinous rice wine Volatile flavor components Solid phase micro-extraction (SPME) Gas chromatography-mass spectrometry (GC-MS) Principal component analysis (PCA)
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