食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 241 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027972

分析与检测

不同工艺酱香型白酒成分分析

  • 郭世鑫 ,
  • 张小娜 ,
  • 姚孟琦 ,
  • 马文瑞 ,
  • 贾士儒 ,
  • 李红 ,
  • 董建辉 ,
  • 姜欣
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  • 1(天津科技大学 生物工程学院,天津,300222)
    2(中国食品发酵工业研究院有限公司,北京,100015)
硕士研究生(贾士儒教授和李红教授级高级工程师为共同通信作者,E-mail: jiashiru@tust.edu.cn; 13811634697@163.com)

收稿日期: 2021-05-13

  修回日期: 2021-06-29

  网络出版日期: 2022-01-27

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Composition analysis of Maotai-flavor Baijiu with different processing technologies

  • GUO Shixin ,
  • ZHANG Xiaona ,
  • YAO Mengqi ,
  • MA Wenrui ,
  • JIA Shiru ,
  • LI Hong ,
  • DONG Jianhui ,
  • JIANG Xin
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  • 1(College of Bioengineering,Tianjin University of Science & Technology,Tianjin 300222,China)
    2(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China)

Received date: 2021-05-13

  Revised date: 2021-06-29

  Online published: 2022-01-27

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摘要

为充分认识不同工艺类型酱香酒在感官和指标上的差异,采用紫外光谱、气质谱联用和离子色谱对坤沙、翻沙、碎沙和窜沙工艺及其不同轮次酱香型白酒的吸光值和挥发性物质进行了分析,采用主成分分析(principal component analysis,PCA)法研究不同工艺、轮次酱香型白酒吸光值与挥发性化合物差异,并采用偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)进行潜在的标记挥发性化合物定量与鉴定。结果表明,紫外光谱法的PCA可以区分坤沙工艺与其他工艺的酱香型白酒;挥发性物质PCA只能区分坤沙工艺和窜沙工艺的酱香酒,6轮次酱香酒与成品酱香酒挥发性物质含量更相近。挥发性化合物质PLS-DA模型中,定量苯甲醛、2,3,5-三甲基吡嗪、己酸乙酯、乙酸和异丁醇为5种重要标记化合物,层次聚类分析可以把碎沙、窜沙聚类并与坤沙工艺酱香酒区分。

关键词： 紫外光谱; 气相色谱质谱联用; 酱香型白酒; 主成分分析; 组分差异

本文引用格式

郭世鑫 , 张小娜 , 姚孟琦 , 马文瑞 , 贾士儒 , 李红 , 董建辉 , 姜欣 . 不同工艺酱香型白酒成分分析[J]. 食品与发酵工业, 2022 , 48(1) : 241 -246 . DOI: 10.13995/j.cnki.11-1802/ts.027972

Abstract

The absorption and volatile compounds of Kunsha, Fansha, Suisha and Cuansha processes and different batches of Maotai-flavor Baijiu were analyzed. The results showed that Kunsha process distinguished by PCA of UV spectrum from other processes of Maotai-flavor Baijiu. PCA of volatile compounds only distinguished Kunsha process and Cuansha process, and the contents of volatile compounds from six batches were more similar. In the PLS-DA model of volatile compounds, quantitative benzaldehyde, 2,3,5-trimethylpyrazine, ethyl caproate, acetic acid and isobutanol were important marked compounds. Hierarchical cluster analysis could be used to cluster Suisha and Cuansha, meanwhile distinguish them from Kunsha of Maotai-flavor Baijiu.

Key words： ultraviolet spectroscopy; gas chromatography-mass spectrometry; Maotai-flavor Baijiu; principal component analysis; composition differences

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