仲桢玉,杨娟,张明,王道平,李齐激,杨小生
ZHONG Zhenyu,YANG Juan,ZHANG Ming,WANG Daoping,LI Qiji,YANG Xiaosheng

• 1:贵州医科大学药学院
• 2:贵州省中国科学院天然产物化学重点实验室

摘要(Abstract)：

目的:探讨5种不同酒曲发酵葛根酒中的挥发性物质。方法:分别用茅台酒曲、高效酒曲、甜酒曲、酵母及曲王5种单一或复合的曲种发酵葛根,发酵前加入果胶酶和葡萄糖供微生物分解利用;采用顶空固相微萃取结合气相色谱-质谱联用仪分析不同酒曲发酵得到的葛根酒中挥发性成分差异。结果:共鉴定出78种成分,其中9个成分是5种酒样共有的;茅台酒曲发酵酒检测出42种成分,高效酒曲发酵酒检测出42种成分,甜酒曲发酵酒检测出33种成分,酵母发酵酒检测出25种成分,曲王发酵酒检测出27种成分;5种酒样的主要挥发性成分都是乙醇、苯乙醇、3-甲基-1-丁醇与2-甲基-1-丙醇,甜酒曲、酵母与曲王发酵酒中含有乙酸等杂味物质。结论:不同酒曲发酵的葛根酒所产生的挥发性气味差异较大,基于醇类、酸类、酯类的比较结果,高效酒曲发酵的葛根酒风味最佳。
Objective: To investigate volatile components in five puerparia wines fermented by different starters. Methods: Added penctinase and glucose for microbial decomposition,5 kinds of single or composite starters were used to fermented pueraria,respectively. The volatile components of 5 kinds of pueraria wines were analyzed by headspace solid phase microextraction combined with the gas chromatography-mass spectrometry. Results: There were 78 volatile components identified in the 5 pueraria wines,in which 9 components simultaneously existed. The pueraria wine was fermented by Maotai starter,containing 42 volatile components,efficient starter of 42 components,sweet wine starter of 33 components,wine yeast of 25 components and Quwang starter of 27 components,respectively. The main volatile components in five different puerarina wines were ethanol,benzyl ethanol,3-methyl-1-butanol and 2-methyl-1-propanol. Pueraria wines made by sweet wine starter,wine yeast and Quwang starter containing foreign flavour substance as the first choice used to prepare pueraria wine such as acetic acid. Conclusion: The volatile components of five pueraria wines were obviously different. By comparing with the alcohols,acids and esters,efficient starter was the first choice used to prepare pueraria wine.

关键词(KeyWords)： 气相色谱-质谱法;酵母菌,酿酒;葛根酒;挥发性成分
gas chromatography-mass spectrometry;saccharomycetes,wine making;pueraria wine;volatile component

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(81460597);; 贵州省高层次创新型人才培养-百层次[黔科合人才(2015)4027号]

作者(Author): 仲桢玉,杨娟,张明,王道平,李齐激,杨小生
ZHONG Zhenyu,YANG Juan,ZHANG Ming,WANG Daoping,LI Qiji,YANG Xiaosheng

DOI: 10.19367/j.cnki.1000-2707.2017.07.007

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