本文選題：釀造用高粱 + 揮發(fā)性香氣組分��； 參考：《食品與發(fā)酵工業(yè)》2017年04期

【摘要】：通過比較不同樣品前處理方法提取分析蒸熟高粱中香氣組分的效果,開發(fā)出基于瓶內(nèi)蒸煮結(jié)合頂空固相微萃取-氣相色譜質(zhì)譜聯(lián)用(headspace solid phase microextraction and gas chromatography mass spectrometry,HSSPME-GC-MS)分析釀造用高粱蒸煮香氣組分的方法。采用該方法研究了白酒釀造主要原料高粱蒸煮后揮發(fā)性香氣特征。在蒸熟的高粱中共鑒定出46種揮發(fā)性香氣成分,包括醛類化合物16種,有機酸類化合物7種,醇類化合物6種、酯類化合物6種,酚類化合物4種、酮類化合物2種、呋喃類化合物2種、其他類化合物3種。其中峰面積相對含量較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%)。同時還檢測到一批香氣閾值較低的化合物,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、香蘭素、4-乙基愈創(chuàng)木酚、4-乙烯基愈創(chuàng)木酚、γ-辛內(nèi)酯、γ-壬內(nèi)酯等。這些香氣物質(zhì)可能是構(gòu)成釀造用高粱蒸煮香氣特征的主要香氣組分。
[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, 緯 -octyrolactone, 緯 -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, 緯 -octyrolactone, 緯 -nonelactone, and so on. These aroma substances may be the main aroma components of brewing sorghum cooking aroma.
【作者單位】： 江南大學食品科學與技術國家重點實驗室生物工程學院工業(yè)生物技術教育部重點實驗室;
【基金】：國家高技術研究發(fā)展計劃(863計劃)(2013AA102108) 國家自然科學基金(21506074) 江蘇省自然科學基金青年基金(BK20140153) 江蘇高校優(yōu)勢學科建設工程資助項目 111引智計劃(No.111-2-06) 江蘇省現(xiàn)代發(fā)酵工業(yè)協(xié)同創(chuàng)新中心
【分類號】：O657.63;TS261.2

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