摘要
采用溶剂辅助风味蒸发法(SAFE)结合气相色谱-质谱联用(GC-MS)仪对古井贡酒入池醅和出池醅中的挥发性成分进行提取分析,选择其中39种经文献报道具有生物活性的化合物通过外标法进行定量,39种化合物在3种出池醅(上层、中层、下层)中的总含量分别为(25.65±1.19)μg/g、(30.87±1.59)μg/g、(90.14±2.63)μg/g;采用主成分分析(PCA)法对不同酒醅中生物活性成分的定量结果进行相关性分析,结果表明,入池醅与下层醅处于对立象限,生物活性成分差异较大;下层醅与中层、上层醅也有一定的差异,主要体现为在第一主成分上的区分。
The volatile components in pit-loading and pit-unloading Jiupei(fermented grain)of Gujinggongjiu(a Chinese liquor)were extracted and analyzed by solvent-assisted flavor evaporation(SAFE)combined with GC-MS.39 kinds of the reported bioactive compounds were selected for quantitation by external method.Results showed that the total contents in the three kinds of pit-unloading Jiupei(upper,middle,and lower layers)were(25.65±1.19)μg/g,(30.87±1.59)μg/g,and(90.14±2.63)μg/g,respectively.The correlation between the quantitative results of bioactive components in different Jiupei were analyzed by principal component analysis(PCA).The results showed that the pit-loading Jiupei and the upper layer of pit-unloading Jiupei were in opposite quadrants,and the difference of bioactive components was large.There were certain differences between the Jiupei in lower layer and middle and upper layers,mainly on the first principal component.
作者
孙金沅
王松
陈璐
周庆伍
李安军
李贺贺
孙宝国
SUN Jinyuan;WANG Song;CHEN Lu;ZHOU Qingwu;LI Anjun;LI Hehe;SUN Baoguo(Beijing Laboratory of Food Quality and Safety,College of Light Industry Science and Technology,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Flavor Chemistry,College of Light Industry Science and Technology,Beijing Technology and Business University,Beijing 100048,China;Anhui Gujing Group Co.,Ltd.,Bozhou 236000,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期140-147,共8页
China Brewing
基金
国家自然科学基金(31972193)
国家重点研发计划(2016YFD0400500)
