摘要
为探究外源热风干燥工艺对贮存期大曲挥发性物质的影响,采用顶空固相微萃取-气质联用(headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对不同处理方式的大曲进行挥发性物质检测,并用主成分分析法进行分析。结果表明,从9种大曲中共检出54种挥发性风味物质,主要是醇类、酯类、芳香类、吡嗪类、烷烯类、醛酮类和杂环类,且不同处理大曲间挥发性组分差异较大。第1主成分主要包括糠醇、异戊醇、6,10,14-三甲基-2-十五烷酮、苯甲醛、2-正戊基呋喃、戊酸乙酯,第2主成分指向长链酯类。热风干燥工艺有利于贮存期大曲中醇类、酯类、芳香类和吡嗪类物质的增加,且热风干燥工艺影响大曲的挥发性物质主要为长链酯类。醇类、烷烯类为热风干燥实验贮存曲和自然干燥贮存曲区别于其他曲的挥发性物质。
In order to analyze the volatile compounds of Daqu after different treatment,the effect of hot-air drying process on the volatile compounds of Daqu in storage period was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry（ HS-SPME-GC-MS） and analyzed by principal component analysis. The results showed that 54 kinds of volatile flavor compounds were detected from all samples,mainly including alcohols,esters,aromatics,pyrazines,alkanes,aldehydes and ketones and heterocycles. The aroma components of daqu after different treatment were significantly different. The first class of principal components included furfuryl alcohol,isoamyl alcohol,6,10,14-trimethyl-2-pentadecanone,benzaldehyde,2-n-pentylfuran and ethyl valerate.The second class was the long-chain esters. Moreover,hot-air drying process could increase the contents of alcohols,esters,aromatic and pyrazine of Daqu during storage. The volatile components of Daqu impacted by hot air drying process mainly were explained as long chain esters. Alcohols and alkanes were the special compounds in these Daqu and were different from the others. This study provides a reference for the industrialization of Daqu and exploration of the hot-air drying process.
作者
夏玙
罗惠波
周平
黄丹
邓波
沈才萍
邬捷峰
田学梅
XIA Yu;LUO Hui-bo;ZHOU Ping;HUANG Dan;DENG Bo;SHEN Cai-ping;WU Jie-feng(College of Bioengineering,Sichuan University of Science ＆ Engineering,Zigong 643000,Chin;Liquor Making Bio-Technology ＆ Application of Key Laboratory of Sichuan Province,Zigong 643000,China;Jingjiu Co.,Ltd.,Daye 435100,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第6期126-132,共7页
Food and Fermentation Industries
基金
固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03)
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01)
国家固态酿造工程技术研究中心项目(2015K-245)
四川省科技成果转化项目(2016CC0032)
关键词
热风干燥
大曲
贮存方式
挥发性物质
顶空固相微萃取-气质联用
主成分分析
hot-air drying process
Daqu
storage method
volatile compounds
headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry（HS-SPME-GC-MS）
principal component analysis
