摘要
利用液液微萃取-气质联用技术探讨了大曲微生物、窖泥微生物及混合菌在模拟发酵体系中主要挥发性物质的变化规律。半定量了27种挥发性物质,其中醇类7种、酸类6种、酯类12种、酮类1种。根据发酵液中挥发性物质的变化规律,可将模拟发酵分为两个时期(0～24 d和24～31 d),在0～24 d时,3种发酵液中挥发性物质含量整体均为增加,24～31 d时,大曲微生物、窖泥微生物发酵液中挥发性物质含量增加,大曲微生物+窖泥微生物混合菌发酵液中的挥发性物质含量减少,并且在两种基质混合培养条件下,发酵液中的酸、醇、酯类的积累均受到相当大程度的抑制。
By using LLME-GC/MS,we explored the variation rules of key volatile compounds in the simulated fermentation systems of Daqu microbes,pit-mud microbes and mixed microbes.27 volatile compounds,including7alcohols,6acids,12 esters and1ketone were quantitatively studied.According to the variation rules of the volatile compounds,the simulated fermentation process could be divided into two stages(0d to 24d and24d to 31d).During the0d to 24d stage,the content of volatile compounds in all three fermentation liquids increased;during the 24d to31d stage,the content of volatile compounds in the fermentation liquids of Daqu microbes and pit-mud microbes increased,while that in the fermentation liquids of mixed microbes decreased.In addition,the accumulation of acids,alcohols and esters in the simulated fermentation system of mixed microbes was inhibited to a considerable extent.(Trans.by HUANG Xiaoli)
作者
张建敏
赵东
郑佳
彭志云
杨康卓
刘芳
ZHANG Jianmin;ZHAO Dong;ZHENG Jia;PENG Zhiyun;YANG Kangzhuo;LIU Fang(Technology Research Center, Wuliangye Co. Ltd., Yibin, Sichuan 644007, China)
出处
《酿酒科技》
2018年第12期78-82,共5页
Liquor-Making Science & Technology
基金
固态发酵资源四川省重点实验室开发基金(2015GTY005)
关键词
浓香型白酒
主要风味物质
模拟发酵
Nongxiang Baijiu
key flavoring compounds
simulated fermentation
