食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 132 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044748

研究报告

酱香型白酒风味物质馏出规律及质量控制研究

  • 李金彦 ,
  • 王金龙 ,
  • 杨飞 ,
  • 张庆昌 ,
  • 田栋伟 ,
  • 燕鹏程
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  • 1(贵州习酒股份有限公司,贵州 习水,564622)
    2(国家市场监管总局重点实验室(酱香型白酒品质与安全),贵州 贵阳,550000)
第一作者:硕士(燕鹏程为通信作者,E-mail:17854207085@163.com)

收稿日期: 2025-10-09

  修回日期: 2025-12-17

  网络出版日期: 2026-08-20

基金资助

贵州省科技支撑计划项目(黔科合支撑[2025]一般 037)

收起

Distillation pattern of flavor compounds and quality control in sauce-flavor Baijiu

  • LI Jinyan ,
  • WANG Jinlong ,
  • YANG Fei ,
  • ZHANG Qingchang ,
  • TIAN Dongwei ,
  • YAN Pengcheng
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  • 1(Guizhou Xijiu Co.Ltd., Xishui 564622, China)
    2(Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu State Administration for Market Regulation, Guiyang 550000, China)

Received date: 2025-10-09

  Revised date: 2025-12-17

  Online published: 2026-08-20

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摘要

为解析酱香型白酒重要组分的组成特征和变化规律及探究如何消减酒体中有害物质,该研究对酱香型白酒蒸馏过程中不同阶段的酒样进行检测,并采用层次聚类分析、正交偏最小二乘法-判别分析、变量重要性投影分析等多元统计学方法对结果进行分析。结果表明,从39个馏分中共检出51种风味物质,根据其在不同馏分中的分布特征,结合热图聚类可分为两大类:A类主要为难挥发酸类,B类则以易挥发的酯类和醇类为主。正交偏最小二乘法-判别分析对不同蒸馏阶段馏分分析表明,馏分1~18聚为一类,呈现在第二和第三象限;馏分19~39聚为另一类,分布在第一和第四象限,通过变量重要投影大于1共筛选获得7种关键差异性风味物质。电感耦合等离子体质谱检测结果表明,在不同馏分中Na、Mg、Al、K、Ca、Fe为主要金属元素,Fe、Na、Ca、Cu、K与酯类、大多数醇类和酮类物质呈正相关,Sr、Ga、Ba、Se则与酸类物质呈正相关。风味组分的馏出规律表明,酯类和醇类主要集中在蒸馏前期,难挥发酸类则多出现在蒸馏后期,与层次聚类分析结果一致。在质量控制方面,通过保留4~18的馏分,可去除85.60%的高级脂肪酸乙酯和23.78%的杂醇油,同时感官分析结果进一步表明,仅保留4~18馏分对白酒主体风味无影响。该研究对酱香型白酒的风味物质及金属元素的阶段性馏出规律进行剖析,基于此馏出规律去除酒体中的不良组分,保留优质酒体的同时保留白酒主体风味,为酱香型白酒科学蒸馏、量质摘酒工艺优化提供理论依据。

关键词： 酱香型白酒; 不同蒸馏阶段; 风味物质; 多元统计分析; 馏出规律; 质量控制

本文引用格式

李金彦 , 王金龙 , 杨飞 , 张庆昌 , 田栋伟 , 燕鹏程 . 酱香型白酒风味物质馏出规律及质量控制研究[J]. 食品与发酵工业, 2026 , 52(15) : 132 -141 . DOI: 10.13995/j.cnki.11-1802/ts.044748

Abstract

To elucidate the compositional characteristics and dynamic variations of key components in sauce-flavored Baijiu, as well as to explore approaches for reducing undesirable substances, samples collected at different stages of the distillation process were systematically analyzed.Multivariate statistical methods, including hierarchical cluster analysis (HCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) analysis, were employed for data interpretation.A total of 51 flavor compounds were identified from 39 distillation fractions.Based on their distribution patterns, combined with heatmap clustering, these compounds were categorized into two major groups:group A, mainly consisting of non-volatile acids, and group B, primarily composed of volatile esters and alcohols.OPLS-DA revealed that fractions 1-18 clustered together in the second and third quadrants, while fractions 19-39 formed a separate cluster in the first and fourth quadrants, with seven key differential flavor compounds selected based on VIP >1.Inductively coupled plasma mass spectrometry (ICP-MS) analysis revealed that Na, Mg, Al, K, Ca and Fe were the predominant metal elements in all fractions.Among them, Fe, Na, Ca, Cu, and K showed positive correlations with esters, most alcohols and ketones, whereas Sr, Ga, Ba, and Se were positively correlated with acids.The distillation profile of flavor components demonstrated that esters and alcohols were mainly concentrated in the early distillation stages, while non-volatile acids were enriched in the later stages, consistent with hierarchical cluster analysis results.In terms of quality control, retaining fractions 4-18 effectively removed 85.60% of higher fatty acid ethyl esters and 23.78% of fusel oils.Meanwhile, sensory evaluation further confirmed that preserving only fractions 4-18 did not significantly alter the main flavor characteristics of Baijiu.This study elucidates the stage-specific distillation behavior of flavor compounds and metal elements in sauce-flavor Baijiu.Based on these findings, a process optimization strategy was proposed to remove undesirable components while retaining desirable flavor attributes, providing a theoretical basis for scientific distillation and precise quality grading in Baijiu production.

Key words： sauce-flavor Baijiu; different distillation stages; flavor compounds; multivariate statistical analysis; distillation patterns; quality control

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