摘要
选取了17种不同蛋白含量的糯米为原料进行酿酒实验,采用固相微萃取和气相色谱-质谱联用技术(SPME-GC-MS),研究了糯米蛋白含量对其所酿黄酒的主要挥发性成分的影响。结果表明:不同蛋白含量糯米所酿黄酒中的10种主要醇和酯含量存在显著差异。利用主成分分析法(Principal Component Analysis,PCA)建立了黄酒香气品质的评价模型,并通过感官评价法的食味值对建立的模型进行检验,2种方法具有较好的一致性。主成分分析结果表明:原料糯米高蛋白有助于提高黄酒挥发性成分的感官品质。
In order to verify the effects of glutinous rice protein content on the main volatile components of rice wine, the 17 kinds of glutinous rice with different protein contents were selected. The testing measures the main volatile components of rice wine through the methods of solid-phase micro extraction(SPME) and gas chromatography-mass spectrometry(GC-MS). The determination results showed that there were significant differences in the contents of 10 main alcohols and esters in Chinese rice wine with different protein contents. Principal component analysis(PCA) was used to evaluate the aroma quality of yellow wine, and establish an evaluation model for the aroma quality of yellow wine. The taste value of sensory evaluation method tested the established model, and found the two methods had good consistency. The results of principal component analysis showed that high protein content of raw glutinous rice is helpful to improve the sensory quality of volatile components in rice wine.
作者
芮鸿飞
陈通
叶敏倩
刘兴泉
邹慧君
谢广发
RUI Hongfei;CHEN Tong;YE Minqian;LIU Xingquan;ZOU Huijun;XIE Guangfa(School of Agriculture and Food Science,Zhejiang Agriculture and Forestry University,Hangzhou 311300;Hangzhou Lin'an District Center for Disease Control and Prevention,Hangzhou 311300;School of Forestry and Bio-technology,Zhejiang Agriculture and Forestry University,Hangzhou 311300;National Engineering Research Center for Chinese Rice Wine,China Shaoxing Rice Wine Group Co.,Ltd.,Shaoxing 312000)
出处
《食品科技》
CAS
北大核心
2019年第10期317-323,共7页
Food Science and Technology
基金
浙江省绍兴市公益性技术应用研究项目(2017B70001)
关键词
糯米
黄酒
蛋白质
挥发性香气
主成分分析
glutinous rice
Chinese rice wine
protein
volatile aroma
PCA
