应用顶空固相微萃取-气相色谱质谱技术解析酿造用高粱蒸煮挥发性香气成分

发布时间：2018-05-26 22:35

本文选题：酿造用高粱 + 挥发性香气组分　；参考：《食品与发酵工业》2017年04期

【摘要】：通过比较不同样品前处理方法提取分析蒸熟高粱中香气组分的效果,开发出基于瓶内蒸煮结合顶空固相微萃取-气相色谱质谱联用(headspace solid phase microextraction and gas chromatography mass spectrometry,HSSPME-GC-MS)分析酿造用高粱蒸煮香气组分的方法。采用该方法研究了白酒酿造主要原料高粱蒸煮后挥发性香气特征。在蒸熟的高粱中共鉴定出46种挥发性香气成分,包括醛类化合物16种,有机酸类化合物7种,醇类化合物6种、酯类化合物6种,酚类化合物4种、酮类化合物2种、呋喃类化合物2种、其他类化合物3种。其中峰面积相对含量较高的化合物有苯甲醛(20.21%),己酸(9.00%),壬醛(8.66%),糠醛(8.90%),2-戊基呋喃(6.48%)和萘(5.49%)。同时还检测到一批香气阈值较低的化合物,如壬醛、(E,E)-2,4-癸二烯醛、(E)-2-辛烯醛、(E)-2-癸烯醛、1-辛烯-3-醇、香兰素、4-乙基愈创木酚、4-乙烯基愈创木酚、γ-辛内酯、γ-壬内酯等。这些香气物质可能是构成酿造用高粱蒸煮香气特征的主要香气组分。
[Abstract]:The effects of different pretreatment methods on the extraction and analysis of aroma components in steamed sorghum were compared. A method was developed for the analysis of aroma components of sorghum cooking using headspace solid phase microextraction and gas chromatography mass spectrometric HSSPME-GC-MSS based on bottle cooking and headspace solid-phase microextraction (SPME) -gas chromatography-mass spectrometry (GC-MS). The volatile aroma characteristics of main raw material of liquor, sorghum, were studied by this method. A total of 46 volatile aroma compounds were identified in steamed sorghum, including 16 aldehydes, 7 organic acids, 6 alcohols, 6 esters, 4 phenols and 2 ketones. There are 2 furan compounds and 3 other compounds. The compounds with relatively high peak area include benzaldehyde (20.21), hexanoic acid (9.00), nonaldehyde (8.66), furfural (8.90), 2-pentylfuran (6.48) and naphthalene (5.49). At the same time, a number of compounds with lower aroma threshold were also detected, such as nonaldehydes, Eanaldehydes, 4-decenedienal, Ephloro-2-octenal, 1-octene-3-ol, vanillin, 4-ethylguaiacol, 纬 -octyrolactone, 纬 -nonnonlactone, and so on, and the results showed that these compounds had a lower aroma threshold, such as nonaldehydes, 2-octenyl aldehydes, 1-octene-3-ol, vanillin, 4-ethylguaiacol, 纬 -octyrolactone, 纬 -nonelactone, and so on. These aroma substances may be the main aroma components of brewing sorghum cooking aroma.
【作者单位】：江南大学食品科学与技术国家重点实验室生物工程学院工业生物技术教育部重点实验室;
【基金】：国家高技术研究发展计划(863计划)(2013AA102108) 国家自然科学基金(21506074) 江苏省自然科学基金青年基金(BK20140153) 江苏高校优势学科建设工程资助项目 111引智计划(No.111-2-06) 江苏省现代发酵工业协同创新中心
【分类号】：O657.63;TS261.2

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