五粮液包包曲发酵过程中的挥发性成分
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摘要
利用固相微萃取-气质联用技术研究五粮液包包曲发酵过程中的挥发性成分。结果表明,共鉴定出137种挥发性成分,其中醛类19种、酯类40种、酮类8种、醇类15种、芳香族22种、吡嗪类12种、呋喃类7种、酸类3种、内酯类3种、萜烯6种、烃类化合物1种、杂环类化合物1种。其中,有26种物质是首次在大曲中发现。
The volatile compounds in the fermentation process of Wuliangye bulgy Daqu were investigated by SPME coupled with GC-MS. A total of 137 volatile compounds were identified, including 19 aldehydes, 40 esters, 8 ketones, 15 alcohols, 22 aromatics,12 pyrazines, 7 furans, 3 acids, 3 lactones, 6 terpinenes, 1 alkane, and 1 heterocyclic compound. Among them, 26 kinds of volatile compounds were reported for the first time.
The volatile compounds in the fermentation process of Wuliangye bulgy Daqu were investigated by SPME coupled with GC-MS. A total of 137 volatile compounds were identified, including 19 aldehydes, 40 esters, 8 ketones, 15 alcohols, 22 aromatics,12 pyrazines, 7 furans, 3 acids, 3 lactones, 6 terpinenes, 1 alkane, and 1 heterocyclic compound. Among them, 26 kinds of volatile compounds were reported for the first time.
引文
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[2]钟莉,郑佳,彭志云,等.五粮液“包包曲”的生产特点和展望[J].酿酒科技,2017(6):37-43.
[3]范文来,张艳红,徐岩.应用HS-SPME和GC-MS分析白酒大曲中微量挥发性成分[J].酿酒科技,2007(12):74-78.
[4]陈勇,陈泽军,周瑞平,等.顶空固相微萃取-气相色谱-质谱法测定大曲中的挥发性组分[J].中国调味品,2013,38(2):70-75.
[5]赵东,李扬华,向双全,等.顶空固相微萃取气相色谱质谱法测定曲药中的香味成分[J].酿酒科技,2006(5):92-94.
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[9]苗菁,苏慧敏,张敏.米饭中关键风味化合物的分析[J].食品科学,2016(2):82-86.
[10]WERKHOFF P,GUNTERT M,KRAMMER G,et al.Vacuum headspace method in aroma research:flavor chemistry of yellow passion fruits[J].Journal of Agricultural Food and Chemistry,1998,46(3):1076-1093.
[11]JIANG L,KUBOTA K.Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper(Xanthoxylum piperitum DC.)[J].Journal of agricultural food and chemistry,2004,52(13):4197-4203.
[12]NIELSEN G S,LARSEN L M,POLL L.Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek(Allium ampeloprasum Var.Bulga)slices[J].Journal of agricultural food and chemistry,2004,52(15):4844-4852.
[13]FAN W L,QIAN M C.Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis[J].Journal of agricultural food and chemistry,2006,54(7):2695-2704.
[14]孟维一,黄明泉,孙宝国,等.HS-SPME结合GC-O-MS技术分析不同大曲中的香气活性化合物[J].食品工业科技,2017,38(6):54-61.
[15]赵健,王蒙,谢建春,等.黑猪肉关键香气物质分析鉴定[J].食品科学,2018,39(2):203-209.
[16]王勇,范文来,徐岩,等.液液萃取和顶空固相微萃取结合气相色谱-质谱联用技术分析牛栏山二锅头酒中的挥发性物质[J]酿酒科技,2008(8):99-103.
[17]UMANO K,SHIBAMOTO T.Analysis of headspace volatiles from overheated beef fat[J].Journal of agricultural food and chemistry,1987,35(1):14-18.
[18]TANAKA T,YAMAUCHI T,KATSUMATA R,et al.Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography[J].Japanese Society of Food Science and Technology,2003,50(6):278-285.
[19]刘南南,郑福平,张玉玉,等.SAFE-GC-MS分析酸牛奶挥发性成分[J].食品科学,2014,35(22):150-153.
[20]张春林,敖宗华,炊伟强,等.固相微萃取-气相色谱-质谱法分析中高温大曲发酵、贮存过程中挥发性风味成分的变化[J].食品研究与开发,2011,37(4):198-203.
[21]ZHANG C L,AO Z H,CHUI W Q,et al.Characterization of the aroma-active compounds in Daqu:a tradition Chinese liquor starter[J].European food research and technology,2012,234(1):69-76.
[22]牛云蔚,陈晓梅,肖作兵,等.3种不同年份五粮液酒的关键香气成分分析[J].食品科学2017,38(18):126-130.
[23]刘南南,郑福平,张玉玉,等.HS-SPME-GC-MS技术分析黑苦荞奶茶的挥发性成分[J].食品科学,2014,35(22):150-153.
[24]ZHENG J,ZHAO D,PENG Z F,et al.Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter[J].Food research international,2018(114):64-71.
[25]蒙丽丽,刘红星.气相色谱质谱法分析芒果叶挥发油成分[J].安徽农业科学,2009,37(27):12906-12907.
[26]齐治,田珍,秦玉香,等.糙叶败酱挥发油镇静作用的研究[J].天然产物研究与开发,1989(1):82-84.
[27]董金华,程国宝,胡皆汉,等.温莪术挥发油中γ-榄香烯的分离鉴定及抗癌活性[J].中草药,1997(1):13-14.
[28]陈旭冰,仝诚,陈光勇,等.β-石竹烯的研究进展[J].山东化工,2011,40(7):34-36.
[29]BURDOCK G A.Fenaroli’s handbook of flavor ingredients[M].6th ed.CRC Press,2009.
[30]段艳,郑福平,杨梦云,等.ASE-SAFE/GC-MS/GC-O法分析德州扒鸡风味化合物[J].中国食品学报,2014,14(4):222-230.
[2]钟莉,郑佳,彭志云,等.五粮液“包包曲”的生产特点和展望[J].酿酒科技,2017(6):37-43.
[3]范文来,张艳红,徐岩.应用HS-SPME和GC-MS分析白酒大曲中微量挥发性成分[J].酿酒科技,2007(12):74-78.
[4]陈勇,陈泽军,周瑞平,等.顶空固相微萃取-气相色谱-质谱法测定大曲中的挥发性组分[J].中国调味品,2013,38(2):70-75.
[5]赵东,李扬华,向双全,等.顶空固相微萃取气相色谱质谱法测定曲药中的香味成分[J].酿酒科技,2006(5):92-94.
[6]赵东,郑佳,彭志云,等.利用顶空固相微萃取、液液萃取和香气分馏技术鉴定糠壳的挥发性成分[J].酿酒科技,2016(12):31-39.
[7]ZELLNER B D A,BICCHI C,DUGO P,et al.Linear retention indices in gas chromatographic analysis:a review[J].Flavour and fragrance journal,2008,23:297-314.
[8]UMANO K,HAGI Y,NAKAHARA K,et al.Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system[J].Journal of agricultural food and chemistry,1995,43(8):2212-2218.
[9]苗菁,苏慧敏,张敏.米饭中关键风味化合物的分析[J].食品科学,2016(2):82-86.
[10]WERKHOFF P,GUNTERT M,KRAMMER G,et al.Vacuum headspace method in aroma research:flavor chemistry of yellow passion fruits[J].Journal of Agricultural Food and Chemistry,1998,46(3):1076-1093.
[11]JIANG L,KUBOTA K.Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper(Xanthoxylum piperitum DC.)[J].Journal of agricultural food and chemistry,2004,52(13):4197-4203.
[12]NIELSEN G S,LARSEN L M,POLL L.Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek(Allium ampeloprasum Var.Bulga)slices[J].Journal of agricultural food and chemistry,2004,52(15):4844-4852.
[13]FAN W L,QIAN M C.Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis[J].Journal of agricultural food and chemistry,2006,54(7):2695-2704.
[14]孟维一,黄明泉,孙宝国,等.HS-SPME结合GC-O-MS技术分析不同大曲中的香气活性化合物[J].食品工业科技,2017,38(6):54-61.
[15]赵健,王蒙,谢建春,等.黑猪肉关键香气物质分析鉴定[J].食品科学,2018,39(2):203-209.
[16]王勇,范文来,徐岩,等.液液萃取和顶空固相微萃取结合气相色谱-质谱联用技术分析牛栏山二锅头酒中的挥发性物质[J]酿酒科技,2008(8):99-103.
[17]UMANO K,SHIBAMOTO T.Analysis of headspace volatiles from overheated beef fat[J].Journal of agricultural food and chemistry,1987,35(1):14-18.
[18]TANAKA T,YAMAUCHI T,KATSUMATA R,et al.Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography[J].Japanese Society of Food Science and Technology,2003,50(6):278-285.
[19]刘南南,郑福平,张玉玉,等.SAFE-GC-MS分析酸牛奶挥发性成分[J].食品科学,2014,35(22):150-153.
[20]张春林,敖宗华,炊伟强,等.固相微萃取-气相色谱-质谱法分析中高温大曲发酵、贮存过程中挥发性风味成分的变化[J].食品研究与开发,2011,37(4):198-203.
[21]ZHANG C L,AO Z H,CHUI W Q,et al.Characterization of the aroma-active compounds in Daqu:a tradition Chinese liquor starter[J].European food research and technology,2012,234(1):69-76.
[22]牛云蔚,陈晓梅,肖作兵,等.3种不同年份五粮液酒的关键香气成分分析[J].食品科学2017,38(18):126-130.
[23]刘南南,郑福平,张玉玉,等.HS-SPME-GC-MS技术分析黑苦荞奶茶的挥发性成分[J].食品科学,2014,35(22):150-153.
[24]ZHENG J,ZHAO D,PENG Z F,et al.Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter[J].Food research international,2018(114):64-71.
[25]蒙丽丽,刘红星.气相色谱质谱法分析芒果叶挥发油成分[J].安徽农业科学,2009,37(27):12906-12907.
[26]齐治,田珍,秦玉香,等.糙叶败酱挥发油镇静作用的研究[J].天然产物研究与开发,1989(1):82-84.
[27]董金华,程国宝,胡皆汉,等.温莪术挥发油中γ-榄香烯的分离鉴定及抗癌活性[J].中草药,1997(1):13-14.
[28]陈旭冰,仝诚,陈光勇,等.β-石竹烯的研究进展[J].山东化工,2011,40(7):34-36.
[29]BURDOCK G A.Fenaroli’s handbook of flavor ingredients[M].6th ed.CRC Press,2009.
[30]段艳,郑福平,杨梦云,等.ASE-SAFE/GC-MS/GC-O法分析德州扒鸡风味化合物[J].中国食品学报,2014,14(4):222-230.