五粮浓香型发酵糟醅与窖泥的相关性研究
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摘要
利用顶空固相微萃取(head space solid phase microextraction,HS-SPME)偶联气质联用法(gas-chromatography mass spectrometry,GC-MS)研究了不同空间层次的五粮液出窖糟醅和与之对应的窖泥的香气成分。研究结果表明,共定量了97种香气成分,包括57种酯、10种酸、12种醇、3种醛酮、12种芳香族和3种其他成分。五粮液窖边糟和窖泥中优势香气成分的组成具有高度相似性。窖边糟中香气成分的含量显著高于中心糟。同时,窖边糟中较中心糟优势的香气成分在窖泥中均有检出且含量较高。该研究揭示了不同空间层次糟醅与窖泥的相互影响程度,对全面认识窖池内物质循环及微生物作用具有一定的借鉴意义。
Volatile compounds in fermented grains( FG) and their corresponding pit muds( PM) from different spatial positions were analyzed by head space solid phase microextraction( HS-SPME) coupled with gas-chromatography mass spectrometry( GC-MS). The results showed that a total of ninety-seven compounds were quantified,including fifty-seven esters,ten acids,twelve alcohols,three aldehydes and ketones,twelve aromatics,and three other compounds. Highly similar volatile constitution was detected between cellar-wall FGs and PM samples. The level of volatile compounds detected in cellar-wall FGs was significantly higher than those in the cellar-central FGs. Meanwhile,major compounds in cellar-wall FGs were also identified in PM from the same layer with high quantities. This study revealed the influencing level between fermented grains and pit muds at different spatial layers,which may provide useful information for understanding substances recycling and the effects of microbes in cellar.
Volatile compounds in fermented grains( FG) and their corresponding pit muds( PM) from different spatial positions were analyzed by head space solid phase microextraction( HS-SPME) coupled with gas-chromatography mass spectrometry( GC-MS). The results showed that a total of ninety-seven compounds were quantified,including fifty-seven esters,ten acids,twelve alcohols,three aldehydes and ketones,twelve aromatics,and three other compounds. Highly similar volatile constitution was detected between cellar-wall FGs and PM samples. The level of volatile compounds detected in cellar-wall FGs was significantly higher than those in the cellar-central FGs. Meanwhile,major compounds in cellar-wall FGs were also identified in PM from the same layer with high quantities. This study revealed the influencing level between fermented grains and pit muds at different spatial layers,which may provide useful information for understanding substances recycling and the effects of microbes in cellar.
引文
[1]彭智辅.“五粮液流派”研究第1报-五粮液工艺特点与“五粮液流派”浅析[J].酿酒科技,1993(3):47-49.
[2]唐圣云,王戎,陈小文,等.五粮液的老窖泥研究综述[J].食品与发酵科技,2012,48(6):7-11.
[3]朱伟岸,吴群,李记明,等.白酒酿造谷物类原料中结合态香气物质的分离及检测分析[J].食品与生物技术学报,2014,34(5):456-462.
[4]吴衍庸,薛堂荣,陈绍荣,等.五粮液老窖厌氧菌群的分布及其作用的研究[J].微生物学报,1991,31(4):299-307.
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[6] ZHENG J,WU C D,HUANG J,et al. Spatial distribution of bacterial communities and related biochemial properties in Luzhou-flavor liquor-fermented grains[J]. Journal of Food Science,2014,79(12):M2491-M2498.
[7]施思,王海英,张文学,等.浓香型白酒不同窖泥的微生物群落特征分析[J].酿酒科技,2011(5):38-41.
[8]陶勇,徐占成,李东迅,等.窖泥细菌群落结构演替及其与环境因子的相关性[J].酿酒科技,2011(9):42-46.
[9]聂庆庆,徐岩,范文来.固相萃取结合气相色谱-质谱技术定量白酒中的γ-内酯[J].食品与发酵工业,2012,38(4):163-168.
[10]张艳红,范文来,许岩,等.顶空固相微萃取与气相色谱—火焰热离子检测器联用测定白酒中吡嗪类化合物[J].分析试验室,2008,27(6):39-41.
[11] FAN W L,XU Y,ZHANG Y H. Characterization of pyrazines in some Chinese liquors and their approximate concentrations[J]. Journal of Agricultural and Food Chemistry,2007,55(24):9 956-9 962.
[12] FAN W,QIAN M C. Characterization of aroma compounds of Chinese “Wuliangye”and “Jiannanchun”liquors by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry,2006,54(7):2 695-2 704.
[13] ZHENG J,LIANG R,WU C D,et al. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features[J]. Food Research International,2014,56:77-84.
[14] KOVATS E. Gas-chromatographische charaktersierung organischer verbindungen. Teil 1:Retentions indices aliphtischer halogenide,alkohole,aldehyde und ketone[J].Helvetica Chimica Acta,1958,41(7):1 915-1 932.
[15] FAN W L,QIAN M C. Headspace solid phase microextration(HS-SPME)and gas chromatography-olflactometry dilution analysis of young and aged Chinese"Yanghe Daqu"liquors[J]. Journal of Agricultural and Food Chemistry,2005,53(20):7 931-7 938.
[16]郎召伟,陆振鸣,龚劲松,等.泸型酒蒸馏前后酒醅中挥发性物质的差异性分析[J].食品与发酵工业,2015,41(7):34-37.
[17]李恒,孙夏冰,陆震鸣,等.白酒窖池不同部位窖泥挥发性化合物的差异性分析[J].食品与发酵工业,2013,39(3):158-162.
[18] QIAN M,REINECCIUS G. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry[J]. Journal of Dairy Science,2002,86(5):1 362-1 369.
[19] CHEN S,XU Y,QIAN M. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry,chemical quantitative analysis,and aroma reconstitution[J]. Journal of Agricultural and Food Chemistry,2014,61(47):11 295-11 302.
[2]唐圣云,王戎,陈小文,等.五粮液的老窖泥研究综述[J].食品与发酵科技,2012,48(6):7-11.
[3]朱伟岸,吴群,李记明,等.白酒酿造谷物类原料中结合态香气物质的分离及检测分析[J].食品与生物技术学报,2014,34(5):456-462.
[4]吴衍庸,薛堂荣,陈绍荣,等.五粮液老窖厌氧菌群的分布及其作用的研究[J].微生物学报,1991,31(4):299-307.
[5] ZHENG J,LIANG R,ZHANG L Q,et al. Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses[J]. Food Research International,2013,54(1):660-666.
[6] ZHENG J,WU C D,HUANG J,et al. Spatial distribution of bacterial communities and related biochemial properties in Luzhou-flavor liquor-fermented grains[J]. Journal of Food Science,2014,79(12):M2491-M2498.
[7]施思,王海英,张文学,等.浓香型白酒不同窖泥的微生物群落特征分析[J].酿酒科技,2011(5):38-41.
[8]陶勇,徐占成,李东迅,等.窖泥细菌群落结构演替及其与环境因子的相关性[J].酿酒科技,2011(9):42-46.
[9]聂庆庆,徐岩,范文来.固相萃取结合气相色谱-质谱技术定量白酒中的γ-内酯[J].食品与发酵工业,2012,38(4):163-168.
[10]张艳红,范文来,许岩,等.顶空固相微萃取与气相色谱—火焰热离子检测器联用测定白酒中吡嗪类化合物[J].分析试验室,2008,27(6):39-41.
[11] FAN W L,XU Y,ZHANG Y H. Characterization of pyrazines in some Chinese liquors and their approximate concentrations[J]. Journal of Agricultural and Food Chemistry,2007,55(24):9 956-9 962.
[12] FAN W,QIAN M C. Characterization of aroma compounds of Chinese “Wuliangye”and “Jiannanchun”liquors by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry,2006,54(7):2 695-2 704.
[13] ZHENG J,LIANG R,WU C D,et al. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features[J]. Food Research International,2014,56:77-84.
[14] KOVATS E. Gas-chromatographische charaktersierung organischer verbindungen. Teil 1:Retentions indices aliphtischer halogenide,alkohole,aldehyde und ketone[J].Helvetica Chimica Acta,1958,41(7):1 915-1 932.
[15] FAN W L,QIAN M C. Headspace solid phase microextration(HS-SPME)and gas chromatography-olflactometry dilution analysis of young and aged Chinese"Yanghe Daqu"liquors[J]. Journal of Agricultural and Food Chemistry,2005,53(20):7 931-7 938.
[16]郎召伟,陆振鸣,龚劲松,等.泸型酒蒸馏前后酒醅中挥发性物质的差异性分析[J].食品与发酵工业,2015,41(7):34-37.
[17]李恒,孙夏冰,陆震鸣,等.白酒窖池不同部位窖泥挥发性化合物的差异性分析[J].食品与发酵工业,2013,39(3):158-162.
[18] QIAN M,REINECCIUS G. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry[J]. Journal of Dairy Science,2002,86(5):1 362-1 369.
[19] CHEN S,XU Y,QIAN M. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry,chemical quantitative analysis,and aroma reconstitution[J]. Journal of Agricultural and Food Chemistry,2014,61(47):11 295-11 302.