藏区传统青稞发酵酒的风味特征剖析

  • 王雪薇 ,
  • 江伟 ,
  • 孙志伟 ,
  • 栾春光 ,
  • 薛洁 ,
  • 全莉 ,
  • 武运 ,
  • 张玉红
展开
  • 1(新疆农业大学,新疆 乌鲁木齐,830052)
    2(中国食品发酵工业研究院,北京,100015)
    3(西藏自治区农牧科学院,西藏 拉萨,850032)
硕士研究生(江伟高级工程师和张玉红教授共为通讯作者,E-mail:jiangwei@163.com,zhangyh@126.com)。

收稿日期: 2018-03-14

  网络出版日期: 2018-12-25

基金资助

特色农产品加工技术与产品开发(Z2016B01N04)

Analysis of flavor characteristics of traditional highland barley in Tibetan area

  • WANG Xue-wei ,
  • JIANG Wei ,
  • SUN Zhi-wei ,
  • LUAN Chun-guang ,
  • XUE Jie ,
  • QUAN Li ,
  • WU Yun ,
  • ZHANG Yu-hong
Expand
  • 1(Xinjiang Agricultural University, Urumqi 830052,China)
    2(China National Research Institute of Food and Fermentation Industries, Beijing 100015,China)
    3(Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032,China)

Received date: 2018-03-14

  Online published: 2018-12-25

摘要

采用气相色谱-质谱联用法研究6种不同品牌青稞酒中主体风味,用谱库进行检索和保留指数验证。结果表明,在6种品牌青稞酒中共鉴定出57种主体风味,包括酯类、醇类、烷烃类、芳香类、醛类、酮类、杂环类、酸类、酚类,共计9类物质。其中醇类的相对含量最高,范围在61%~90%之间;酯类其次,相对含量在4%~24%之间;酸类和醛类的相对含量均在1.8%~5%之间。其中异戊醇、β-苯乙醇、异丁醇、乙酸乙酯、乙酸异戊酯、己酸乙酯是重要的香气活性物质,对青稞酒风味有重要贡献。6种品牌的青稞酒的化合物种类差异并不是非常显著,风味化合物的种类具有较强的稳定性和一致性。

本文引用格式

王雪薇 , 江伟 , 孙志伟 , 栾春光 , 薛洁 , 全莉 , 武运 , 张玉红 . 藏区传统青稞发酵酒的风味特征剖析[J]. 食品与发酵工业, 2018 , 44(11) : 286 -291 . DOI: 10.13995/j.cnki.11-1802/ts.017272

Abstract

The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry (GC-MS), and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine, which were involved in a total of nine kinds of substances including esters, alcohols, alkanes, aromatic compounds, aldehydes, ketones, heterocycles, acids, and phenols. The relative content of alcohols was the highest, and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1.8%-5%. Wherein isoamyl alcohol, phenylethyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant, and the flavor compounds had strong stability and consistency.

参考文献

[1] 谢邦祥,舒春光,次真多尔吉,等. 纯粮酿造藏传青稞酒新工艺[J]. 食品与发酵科技, 2007, 43(3):4-10.
[2] FRANCIS I L, NEWTON J L. Determining wine aroma from compositional data[J]. Australian Journal of Grape & Wine Research, 2010, 11(2):114-126.
[3] 马华丽,刘志明,宋永朋. 青海青稞酒挥发性成分的可见-紫外光谱学特性分析[J]. 中国酿造, 2015, 34(2):158-162.
[4] 姚慧娟,姚慧敏,沈艳琳,等. 气相质谱联用法测定东北山樱桃果酒的香气成分[J]. 中国医药导报, 2015, 12(5):103-105.
[5] 高文俊. 青稞酒重要风味成分及其酒醅中香气物质研究[D]. 无锡:江南大学, 2014.
[6] 马萍,杜艳,梁锋,等. GC-MS法建立青稞酒特征指纹图谱的研究[J]. 酿酒科技, 2014(2):35-37.
[7] 高文俊,范文来,徐岩. 西北高原青稞酒重要挥发性香气成分[J]. 食品工业科技, 2013, 34(22):49-53.
[8] 王鹏珍,张世满,刘岩松,等. 一种威士忌风味青稞酒及其制备工艺: CN104342339A[P]. 2015-02-11.
[9] 闫文杰,李鸿玉,梁峰,等. 青稞酒企业质量成本控制分析[J]. 中国酿造, 2009, 28(5):185-186.
[10] 席元菊. 青海省青稞酒业的发展及对当地经济的影响[J]. 时代金融, 2015(27):59-60.
[11] FAN W, QIAN M C. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis[J]. Journal of Agricultural & Food Chemistry, 2006, 54(7):2 695-2 704.
[12] 张明霞,赵旭娜,杨天佑,等. 顶空固相微萃取分析白酒香气物质的条件优化[J]. 食品科学, 2011, 32(12):49-53.
[13] 徐成勇,郭波,周莲,等. 白酒香味成分研究进展[J]. 酿酒科技, 2002(3):38-40.
[14] 聂庆庆,范文来,徐岩,等. 洋河系列绵柔型白酒香气成分研究[J]. 食品工业科技, 2012, 33(12):68-74.
[15] 王家梅,张军翔,薛洁,等. 威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J]. 酿酒科技, 2016(4):25-29.
[16] 庞恩. SPME-GC/MS法分析荔枝酒中香气成分[J]. 广东化工, 2017, 44(13):253-254.
[17] 李华,胡博然,杨新元,等. 蛇龙珠干红葡萄酒香气成分的GC-MS分析[J]. 分析测试学报, 2004, 23(1):85-87.
[18] 张雅茹,侯旭杰. 葡萄酒香气成分研究进展[J]. 北方园艺, 2016(7):186-189.
[19] 陶永胜,刘吉彬,兰圆圆,等. 人工贵腐葡萄酒香气的仪器分析与感官评价[J]. 农业机械学报, 2016, 47(2):270-279.
[20] 胡坷平,程劲松,杨屹,等. 快速毛细管气相色谱分析白酒中的香味成分[J]. 分析科学学报, 2008, 24(3):323-326.
[21] PEÑA R M, BARCIELA J, HERRERO C, et al. Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine[J]. Journal of the Science of Food & Agriculture, 2005, 85(7):1 227-1 234.
[22] GONZÁLEZ Á M, GONZÁLEZ-BARREIRO C, CANCHO-GRANDE B, et al. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS[J]. Food Chemistry, 2011, 129(3):890.
[23] 许锦文,李善文. 互助青稞酒的香型及其风味特征[J]. 酿酒科技, 2012(7):82-84.
[24] 何静,杨剑锋,万大武. 浅析豉香型白酒风味物质[J]. 中国科技信息, 2016(19):37-38.
[25] 张军,刘建福,张福庆,等. 天津产地玫瑰香干白葡萄酒风味特征分析[J]. 酿酒科技, 2015(2):25-28.
[26] 许秀丽. 干加酒花啤酒风味特性的研究[D]. 济南:齐鲁工业大学, 2016.
[27] 李玉斌,吴华昌,肖猛,等. 一种青稞格瓦斯的制备及挥发性风味成分分析[J]. 食品与发酵工业, 2017, 43(1):96-103.
文章导航

/