红枣白兰地发酵过程中挥发性香气成分的变化
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摘要
采用顶空固相微萃取与气相色谱-质谱联用技术,对红枣白兰地不同发酵时间的酒醅样品进行取样检测,研究其挥发性香气成分变化规律。结果表明,红枣白兰地酒醅中多数香气成分含量随发酵的进行呈上升趋势,且发酵前期增长较快,中后期增长缓慢;共检测到75种挥发性香气物质,其中酸类7种,醇类10种,酯类41种,醛酮类13种,其他4种;发酵结束后,上层、下层发酵酒醅中酸类物质含量分别为4.34μg/g、4.01μg/g,醇类物质含量为11.06μg/g、13.17μg/g,酯类物质含量为42.489μg/g、55.192μg/g。
The fermented mash samples at different fermentation stages in jujube brandy workshops were extracted for the measurement to analyze the change rules of the volatile flavoring components by the use of headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that, the content of most flavoring components in the fermented mash kept increasing as the fermentation processed, and such increase was rapid in the early fermentation period and was slow in the middle and late fermentation period; a total of 75 volatile flavoring compounds were detected, including 7 acids, 10 alcohols, 40 esters, 13 aldehydes and ketones, and 4 others; after the end of the fermentation, the contents of acids in fermented mash of upper layer/lower layer were 4.34 μg/g and 4.01 μg/g, the contents of alcohols were 11.06 μg/g and 13.17 μg/g, and the contents of esters were42.489 μg/g and 55.192 μg/g, respectively.
The fermented mash samples at different fermentation stages in jujube brandy workshops were extracted for the measurement to analyze the change rules of the volatile flavoring components by the use of headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that, the content of most flavoring components in the fermented mash kept increasing as the fermentation processed, and such increase was rapid in the early fermentation period and was slow in the middle and late fermentation period; a total of 75 volatile flavoring compounds were detected, including 7 acids, 10 alcohols, 40 esters, 13 aldehydes and ketones, and 4 others; after the end of the fermentation, the contents of acids in fermented mash of upper layer/lower layer were 4.34 μg/g and 4.01 μg/g, the contents of alcohols were 11.06 μg/g and 13.17 μg/g, and the contents of esters were42.489 μg/g and 55.192 μg/g, respectively.
引文
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[17]侯丽娟,严超,赵欢,等.顶空固相微萃取-气相色谱质谱联用-嗅闻技术分析红枣白兰地主体香气成分[J].中国食品学报,2018(8):232-238.
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[19]沈怡方.白酒中四大乙酯在酿造发酵中形成的探讨[J].酿酒科技,2003(5):28-31.
[2]曹云刚,胡永钢,马燕红,等.汾酒酒醅发酵过程中香气成分的变化规律[J].食品科学,2010,31(22):367-371.
[3]刘迪,张也,兰义宾,等.干白葡萄酒瓶储过程香气物质变化及其与感官品质演变的相关性[J].中国食品学报,2017,17(4):228-240.
[4]王允圃,任娜,刘玉环,等.白酒陈酿技术的研究进展[J].中国酿造,2011(7):5-8.
[5]郎召伟.泸型酒酿造过程中风味物质变化分析[D].无锡:江南大学,2015.
[6]ZIERER B,SCHIEBERLE P,GRANVOGL M.Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy[J].Journal of agricultural and food chemistry,2016,50(64):9515-9522.
[7]夏亚男,王颉.红枣白兰地陈酿期间香气成分的变化规律研究[J].食品工业,2014,35(10):243-247.
[8]XIA Y N,MA Y L,LIU Y,et al.Analysis on flavor compounds of jujube brandy during distillation by HS-SPMEGC/MS,E-nose and E-tongue[J].Advance journal of food science and technology,2015,8(9):612-621.
[9]付笑霞.柞木处理对红枣白兰地陈酿效果影响初探[D].保定:河北农业大学,2015.
[10]严超,侯丽娟,齐晓茹,等.红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J].食品工业科技,2017,38(14):121-125.
[11]谢方安.谈白酒香气成分和作用[J].酿酒,2006(5):52-55.
[12]魏志阳,李秋志,邢爽,等.HPLC法同时测定清香类酒醅中主要酸和酯类物质[J].中国酿造,2018,37(8):167-171.
[13]严超.红枣白兰地发酵过程中细菌群落结构及与风味物质的相关性研究[D].保定:河北农业大学,2018.
[14]周玮婧,江小明.气相色谱法测定不同香型白酒中醇类与醛类物质含量[J].中国酿造,2017,36(4):180-183.
[15]张永生,魏新军,李文.三种浓香型白酒的微量成分分析及规律研究[J].酿酒科技,2012(11):25-27.
[16]胡志平,柯锋,叶静萱,等.三种香型白酒蒸馏前后总酯的差异性分析[J].酿酒科技,2018(11):1-5.
[17]侯丽娟,严超,赵欢,等.顶空固相微萃取-气相色谱质谱联用-嗅闻技术分析红枣白兰地主体香气成分[J].中国食品学报,2018(8):232-238.
[18]齐晓茹.红枣白兰地发酵过程中香气成分及真菌多样性研究[D].保定:河北农业大学,2018.
[19]沈怡方.白酒中四大乙酯在酿造发酵中形成的探讨[J].酿酒科技,2003(5):28-31.