摘要
以不同轮次酱香型酒醅为对象,采用烘干法、斐林试剂法等测定其理化指标,用顶空固相微萃取结合气相色谱-质谱法检测其风味物质含量,并分析了理化指标及风味含量的变化规律.结果表明:随着发酵轮次的增加,酒醅的淀粉含量呈降低趋势;酸度维持在1.5 mmol/10g^3.5 mmol/10g之间且入池酒醅和出池酒醅酸度变化趋势总体保持一致;还原糖含量呈先增加后降低的趋势且在酒质最好的第4~6轮次保持较高水平;水分含量在第3~8轮次的入池酒醅中均维持在45%~50%且均无显著差异(P<0.05).一共检测出91种风味物质,其中酯类物质40种,醇类物质18种.相关性分析结果表明:水分含量、淀粉含量和酸度之间呈显著相关(P<0.05),酯、醇及酸含量之间均呈显著正相关(P<0.05).
Using fermented grains of maotai-flavor in different cycles as sample,their physicochemical index are measured by drying method and Fehling reagent method etc.The content of flavor substances is obtained by the headspace-solid phase microextraction method combined with gas chromatography-mass spectrometry,and relationship between physicochemical indexes and flavor contents are analyzed.The results show that the starch content of fermented grains decreases with the increase of fermentation cycles.At the same time acidity is maintained between 1.5 mmol/10 g and 3.5 mmol/10 g,and the acidity changes trend of fermented grains of entry pit and fermented grains of exit pit are generally consistent.The content of reducing sugar increases firstly and then decreases,and it keeps at a higher content in the liquor quality and remains the highest between the forth to sixth cycles.The moisture content of entry pit fermented grains ranges between 45% to 50% and there is no significant difference between the third to the eighth cycles（P0.05）.A total of 91 species of flavor substances are detected,There are 40 esters and 18 alcohol compounds.The correlation analysis results show that there is a significant correlation between moisture content,starch content and acidity（P 0.05）,and a significantly positive correlation between the content of ester,alcohol compounds and acid（P0.05）.
作者
张永燕
黄业传
腾刚
吴树坤
廖华桥
黄治国
ZHANG Yongyan;HUANG Yechuan;TENG Gang;WU Shukun;LIAO Huaqiao;HUANG Zhiguo(College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang Siehuan 621010;Liquor Making Biological Technology and Application of Key Laboratory of Siehuan Province, Sichuan University of Science ＆ Engineering, Zigong Siehuan 643000;WO CUN Wine Industry Company of Guizhou Province, Renhuai Sichuan 564500)
出处
《宁夏师范学院学报》
2018年第4期28-35,共8页
Journal of Ningxia Normal University
基金
四川省大学生创新创业训练计划项目(NO.201710622087)
四川省大学生创新创业训练计划项目(201710622087)
四川理工学院研究生创新基金(y2017049)
关键词
酱香型
理化指标
挥发性物质
气质联用法
Maotai-flavor
Physicochemical index
Volatile substances
GC-MS
