摘要
采用气相色谱仪直接进样法,对甘肃地产固态发酵浓香型大曲基础酒的微量香味成分进行分离鉴定,一次性检测到38种微量成分。微量成分平均含量8.82 g/L,最高含量13.45 g/L;酸类9种,含量范围0.46~4.05 g/L;酯类14种,含量范围为4.83~10.84 g/L;己酸乙酯最高为3.10 g/L;醇类中最高的是异戊醇和正丙醇,其次是仲丁醇和正丁醇;酮、醛类化合物总量范围0.34~0.51 g/L,含量较接近。甘肃地产浓香型白酒不同品种酒质差异较大,部分品种存在同质化现象。陇酒与川酒、江淮流域白酒基础酒在主要组分含量、总量、平均含量及最高值等方面存在差异或较大差异,甘肃D地区白酒酒质接近于川酒和江淮流域白酒。
The trace flavoring components of Nongxiang Baijiu produced in Gansu by solid-state fermentation were isolated and identi- fied by GC coupled with direct sampling. A total of 38 kinds of trace flavoring components was detected, the average content of trace flavoring components was 8.82 g/L （the highest content was 13.45 g/L）. 9 acid compounds were detected with their content range from 0.46 g/L to 4.05 g/L. 14 ester compounds were detected with their content range from 4.83 g/L to 10.84 g/L. The content of ethyl capro- ate was 3.10g/L. Isoamyl alcohol and n-ropyl alcohol had the highest content among alcohol compounds and then followed by second- ary butanol and n-butyl alcohol. The content range of ketone compounds and aldehyde compounds were within 0.34 g/L to 0.51 g/L. There was significant difference in the quality of different Nongxiang Baijiu products and homogeneity phenomenon existed in some products. Compared with Nongxiang base liquor produced in Sichuan and Jiangsu, Nongxiang base liquor produced in Gansu was quite different in total content, average content and highest content of main flavoring components. Exceptionally, Nongxiang Baijiu produced in D region of Gansu had almost the same quality as Nongxiang Baiju produced in Sichuan and Jiangsu.
出处
《酿酒科技》
2017年第4期46-50,共5页
Liquor-Making Science & Technology
基金
甘肃天水市高新科技计划项目
