白酒有机酸谱
|
摘要
有机酸对白酒的香气与口感有关重要影响。应用液液微萃取结合GC-MS、UPLC和衍生化结合GC-MS方法分别测定11个香型白酒原酒中42种有机酸。结果表明,乙酸和乳酸是白酒中含量最高的酸,平均在600mg/L以上,分别占有机酸总量的41%和43%,合计占有机酸总量的84%以上;含量在1mg/L以上的酸有18种。凡是发酵过程中酒醅与窖泥接触的酒中己酸、丁酸、丙酸和戊酸均有较高含量;苯甲酸存在于所有香型白酒中,含量在1mg/L以下,是白酒发酵过程中自然产生的。关于有机酸的味觉贡献将在另外文章中阐述。
Organic acids of baijiu have important effects on the quality of aroma and taste. The total of 42 organic acids in the 11 aroma and flavor type original baijius were quantified by using liquid-liquid microextraction(LLME) combined with GC-MS, UPLC, and derivatization coupled with GC-MS. The results showed that the concentrations of acetic acid and lactic acid were the highest among 41 organic acids in Chinese baijiu, and the average contents were more than 600 mg/L, which accounted for more than 41% and 43% of the total acids,respectively. The concentrations ≥1 mg/L had 18 organic acids. The baijius fermented in cellar has higher contents of hexanoic, butyric,propionic, and pentanoic acids. Benzoic acid exists in all 11 aroma and flavor type baijius, and the contents were below 1 mg/L. And it was produced naturally in the process of baijiu fermentation. The taste contribution of organic acids would be elaborated in a separate article.
Organic acids of baijiu have important effects on the quality of aroma and taste. The total of 42 organic acids in the 11 aroma and flavor type original baijius were quantified by using liquid-liquid microextraction(LLME) combined with GC-MS, UPLC, and derivatization coupled with GC-MS. The results showed that the concentrations of acetic acid and lactic acid were the highest among 41 organic acids in Chinese baijiu, and the average contents were more than 600 mg/L, which accounted for more than 41% and 43% of the total acids,respectively. The concentrations ≥1 mg/L had 18 organic acids. The baijius fermented in cellar has higher contents of hexanoic, butyric,propionic, and pentanoic acids. Benzoic acid exists in all 11 aroma and flavor type baijius, and the contents were below 1 mg/L. And it was produced naturally in the process of baijiu fermentation. The taste contribution of organic acids would be elaborated in a separate article.
引文
[1]张方,张宿义,苏占元,等.有机酸对浓香型白酒品质及其酿造过程影响的研究进展[J].酿酒科技,2016,94-97.
[2]沈怡方.白酒生产技术全书(第一版)[M].中国轻工业出版社:北京,1998.
[3]云敏,周洪楷.有机酸在酱香型白酒酿造过程的调控作用[J].酿酒科技,2011,205,44-46.
[4]曹云刚,马丽,杜小威,等.汾酒酒醅发酵过程中有机酸的变化规律[J].食品科学,2011,32,229-232.
[5]胡国栋,程劲松,朱叶.气相色谱法直接测定白酒中的有机酸[J].酿酒科技,1994,62.
[6]陈培榕,王彦,邢志,等.董酒中各种有机酸的定性定量分析[J].酿酒,1997,123,53-55.
[7]丁明玉,陈培榕,罗国安.离子色谱法同时分析董酒中的有机酸与无机阴离子[J].色谱,1998,16,59-61.
[8]刘琼.浅析单柱离子色谱法与气相色谱法分析白酒中有机酸微量成份[J].酿酒,2001,28,56-58.
[9]吴飞燕,贾之慎,朱岩.离子色谱电导检测法测定酒中的有机酸和无机阴离子[J].浙江大学学报(理学版),2006,33,312.
[10]万益群,潘凤琴.非抑制型电导检测离子排斥色谱法测定江西白酒中的有机酸[J].食品科学,2008,29,536-539.
[11]杨会,范文来,徐岩.基于BSTFA衍生化法白酒不挥发有机酸研究[J].食品与发酵工业,2017,43,192-197.
[12]Fan,W.;Qian,M.C.,Identification of aroma compounds in Chinese'Yanghe Daqu'liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry.Flav.Fragr.J.2006,21,333-342.
[13]Fan,W.;Qian,M.C.,Characterization of aroma compounds of Chinese"Wuliangye"and"Jiannanchun"liquors by aroma extraction dilution analysis.J.Agri.Food.Chem.2006,54,2695-2704.
[14]Fan,W.;Qian,M.C.,Headspace solid phase microextraction(HS-SPME)and gas chromatography-olfactometry dilution analysis of young and aged Chinese"Yanghe Daqu"liquors.J.Agri.Food.Chem.2005,53,7931-7938.
[15]周庆云,范文来,徐岩.景芝芝麻香型白酒重要挥发性香气成分研究[J].食品工业科技,2015,62-67.
[16]杨会,范文来,徐岩.基于BSTFA衍生化法白酒不挥发有机酸研究[J].食品与发酵工业,2017,192-197.
[17]Ruiz-Matute,A.I.;Sanz,M.L.;Moreno-Arribas,M.V.;Martínez-Castro,I.,Identification of free disaccharides and other glycosides in wine.J.Chromatogr.A 2009,1216,7296-7300.
[18]杨会,范文来,徐岩.白酒中不挥发物质的研究进展[C].In 2015国际酒文化学术研讨会,徐岩,Ed.中国轻工业出版社:中国山西太原,2015;pp 54-66.
[19]Clarke,R.J.;Bakker,J.,Wine Flavour Chemistry.Blackwell Publishing Ltd.:Oxford,UK,2004.
[20]Ebeler,S.E.,Analytical chemistry:unlocking the secrets of wine flavor.Food Rev.Int.2001,17,45-64.
[21]Regmi,U.;Palma,M.;Barroso,C.G.,Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared(FT-IR)spectroscopy and chemometric techniques.Anal.Chim.Acta 2012,732,137-144.
[22]郑伟.白酒非挥发性组分研究[D].南京理工大学,2007.
[23]Franitza,L.;Granvogl,M.;Schieberle,P.,Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach.J.Agri.Food.Chem.2016,64,637-645.
[24]Fan,W.;Xu,Y.,Characteristic aroma compounds of Chinese dry rice wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.In Flavor Chemistry of Wine and Other Alcoholic Beverages,Qian,M.C.;Shellhammer,T.H.,Eds.American Chemical Society:2012;pp 277-301.
[25]Swiegers,J.H.;Bartowsky,E.J.;Henschke,P.A.;Pretorius,I.S.,Yeast and bacterial modulation of wine aroma and flavour.Aust.J.Grape Wine Res.2005,11,139-173.
[26]Guillen,D.A.;Barroso,C.G.;Zorro,L.;Carrascal,V.;Pérez-Bustamante,J.A.,Organic acids analysis in"Brandy de Jerez"ion-exclusion chromatography,"post-column"buffering and conductimetric detection.Analusis 1998,26,186-189.
[27]do Nascimento,R.F.;Cardoso,D.R.;Neto,B.S.L.;Franco,D.W.,Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE.Chromatographia 1998,48,751-757.
[28]Moreno,M.V.G.;Jurado,C.J.;Barroso,C.G.,Determination of organic acids by capillary electrophoresis with simultaneous"addition of Ca and Mg as complexing agents.Chromatographia2003,57,185-189.
[29]Azevedo,M.S.;Pirassol,G.;Fett,R.;Micke,G.A.;Vitali,L.;Costa,A.C.O.,Screening and determination of aliphatic organic acids in commercial Brazilian sugarcane spirits employing a new method involving capillary electrophoresis and a semi-permanent adsorbed polymer coating.Food Research International 2014,60,123-130.
[30]张五九,何松贵,韩兴林,等.豉香型白酒风味成分分析研究[J].酿酒科技,2010,58-64.
[31]凌希利,张水华.比色法测定白酒中乳酸含量[J].酿酒科技,1983,19-21.
[32]张建林,穆文斌,李加运,等.利用HPLC测定白酒中乳酸的研究[J].酿酒,2003,14-15.
[33]程劲松,胡国栋.填充柱气相色谱法直接进样分析白酒中的乳酸和脂肪酸含量[J].酿酒科技,2002,77-78.
[34]邹飞玲,陈周平,黄祥瑛,等.单柱离子色谱分析白酒有机酸[J].酿酒1988,44-49.
[35]范文来.浓香型大曲酒窖池设计初探[J].酿酒,1994,102,26-30.
[36]范文来,徐岩.从微量成分分析浓香型大曲酒的流派[J].酿酒科技,2000,101,92-94.
[37]范文来,陈翔.应用夹泥发酵技术提高浓香型大曲酒名酒率的研究[J].酿酒2001,28,71-73.
[38]陈翔,范文来,戴群,等.己酸菌的选育及其应用于生产的研究[J].酿酒,2001,28,43-46.
[39]崔如生,范文来,周兴虎.利用黄浆水酯化液提高洋河名酒率[J].酿酒,2003,29,29-31.
[40]范文来,徐岩.酒类风味化学[M].中国轻工业出版社:中国北京,2014.
[41]赵书圣,范文来,徐岩,等.酱香型白酒生产酒醅中呋喃类物质研究[J].中国酿造,2008,21,10-13.
[2]沈怡方.白酒生产技术全书(第一版)[M].中国轻工业出版社:北京,1998.
[3]云敏,周洪楷.有机酸在酱香型白酒酿造过程的调控作用[J].酿酒科技,2011,205,44-46.
[4]曹云刚,马丽,杜小威,等.汾酒酒醅发酵过程中有机酸的变化规律[J].食品科学,2011,32,229-232.
[5]胡国栋,程劲松,朱叶.气相色谱法直接测定白酒中的有机酸[J].酿酒科技,1994,62.
[6]陈培榕,王彦,邢志,等.董酒中各种有机酸的定性定量分析[J].酿酒,1997,123,53-55.
[7]丁明玉,陈培榕,罗国安.离子色谱法同时分析董酒中的有机酸与无机阴离子[J].色谱,1998,16,59-61.
[8]刘琼.浅析单柱离子色谱法与气相色谱法分析白酒中有机酸微量成份[J].酿酒,2001,28,56-58.
[9]吴飞燕,贾之慎,朱岩.离子色谱电导检测法测定酒中的有机酸和无机阴离子[J].浙江大学学报(理学版),2006,33,312.
[10]万益群,潘凤琴.非抑制型电导检测离子排斥色谱法测定江西白酒中的有机酸[J].食品科学,2008,29,536-539.
[11]杨会,范文来,徐岩.基于BSTFA衍生化法白酒不挥发有机酸研究[J].食品与发酵工业,2017,43,192-197.
[12]Fan,W.;Qian,M.C.,Identification of aroma compounds in Chinese'Yanghe Daqu'liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry.Flav.Fragr.J.2006,21,333-342.
[13]Fan,W.;Qian,M.C.,Characterization of aroma compounds of Chinese"Wuliangye"and"Jiannanchun"liquors by aroma extraction dilution analysis.J.Agri.Food.Chem.2006,54,2695-2704.
[14]Fan,W.;Qian,M.C.,Headspace solid phase microextraction(HS-SPME)and gas chromatography-olfactometry dilution analysis of young and aged Chinese"Yanghe Daqu"liquors.J.Agri.Food.Chem.2005,53,7931-7938.
[15]周庆云,范文来,徐岩.景芝芝麻香型白酒重要挥发性香气成分研究[J].食品工业科技,2015,62-67.
[16]杨会,范文来,徐岩.基于BSTFA衍生化法白酒不挥发有机酸研究[J].食品与发酵工业,2017,192-197.
[17]Ruiz-Matute,A.I.;Sanz,M.L.;Moreno-Arribas,M.V.;Martínez-Castro,I.,Identification of free disaccharides and other glycosides in wine.J.Chromatogr.A 2009,1216,7296-7300.
[18]杨会,范文来,徐岩.白酒中不挥发物质的研究进展[C].In 2015国际酒文化学术研讨会,徐岩,Ed.中国轻工业出版社:中国山西太原,2015;pp 54-66.
[19]Clarke,R.J.;Bakker,J.,Wine Flavour Chemistry.Blackwell Publishing Ltd.:Oxford,UK,2004.
[20]Ebeler,S.E.,Analytical chemistry:unlocking the secrets of wine flavor.Food Rev.Int.2001,17,45-64.
[21]Regmi,U.;Palma,M.;Barroso,C.G.,Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared(FT-IR)spectroscopy and chemometric techniques.Anal.Chim.Acta 2012,732,137-144.
[22]郑伟.白酒非挥发性组分研究[D].南京理工大学,2007.
[23]Franitza,L.;Granvogl,M.;Schieberle,P.,Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach.J.Agri.Food.Chem.2016,64,637-645.
[24]Fan,W.;Xu,Y.,Characteristic aroma compounds of Chinese dry rice wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.In Flavor Chemistry of Wine and Other Alcoholic Beverages,Qian,M.C.;Shellhammer,T.H.,Eds.American Chemical Society:2012;pp 277-301.
[25]Swiegers,J.H.;Bartowsky,E.J.;Henschke,P.A.;Pretorius,I.S.,Yeast and bacterial modulation of wine aroma and flavour.Aust.J.Grape Wine Res.2005,11,139-173.
[26]Guillen,D.A.;Barroso,C.G.;Zorro,L.;Carrascal,V.;Pérez-Bustamante,J.A.,Organic acids analysis in"Brandy de Jerez"ion-exclusion chromatography,"post-column"buffering and conductimetric detection.Analusis 1998,26,186-189.
[27]do Nascimento,R.F.;Cardoso,D.R.;Neto,B.S.L.;Franco,D.W.,Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE.Chromatographia 1998,48,751-757.
[28]Moreno,M.V.G.;Jurado,C.J.;Barroso,C.G.,Determination of organic acids by capillary electrophoresis with simultaneous"addition of Ca and Mg as complexing agents.Chromatographia2003,57,185-189.
[29]Azevedo,M.S.;Pirassol,G.;Fett,R.;Micke,G.A.;Vitali,L.;Costa,A.C.O.,Screening and determination of aliphatic organic acids in commercial Brazilian sugarcane spirits employing a new method involving capillary electrophoresis and a semi-permanent adsorbed polymer coating.Food Research International 2014,60,123-130.
[30]张五九,何松贵,韩兴林,等.豉香型白酒风味成分分析研究[J].酿酒科技,2010,58-64.
[31]凌希利,张水华.比色法测定白酒中乳酸含量[J].酿酒科技,1983,19-21.
[32]张建林,穆文斌,李加运,等.利用HPLC测定白酒中乳酸的研究[J].酿酒,2003,14-15.
[33]程劲松,胡国栋.填充柱气相色谱法直接进样分析白酒中的乳酸和脂肪酸含量[J].酿酒科技,2002,77-78.
[34]邹飞玲,陈周平,黄祥瑛,等.单柱离子色谱分析白酒有机酸[J].酿酒1988,44-49.
[35]范文来.浓香型大曲酒窖池设计初探[J].酿酒,1994,102,26-30.
[36]范文来,徐岩.从微量成分分析浓香型大曲酒的流派[J].酿酒科技,2000,101,92-94.
[37]范文来,陈翔.应用夹泥发酵技术提高浓香型大曲酒名酒率的研究[J].酿酒2001,28,71-73.
[38]陈翔,范文来,戴群,等.己酸菌的选育及其应用于生产的研究[J].酿酒,2001,28,43-46.
[39]崔如生,范文来,周兴虎.利用黄浆水酯化液提高洋河名酒率[J].酿酒,2003,29,29-31.
[40]范文来,徐岩.酒类风味化学[M].中国轻工业出版社:中国北京,2014.
[41]赵书圣,范文来,徐岩,等.酱香型白酒生产酒醅中呋喃类物质研究[J].中国酿造,2008,21,10-13.