摘要
红曲黄酒为中国黄酒中特色鲜明的一类黄酒,它以糯米为主要原料,添加红曲和药白曲作为糖化发酵剂,经多种微生物酿造而成。传统酿造用曲(红曲和药白曲)对红曲黄酒的风味特征和风味品质至关重要。本文采用顶空固相微萃取(HS-SPME)技术提取福建红曲黄酒传统酿造常用的4种不同地区的酒曲(古田红曲、乌衣红曲、龙岩药曲、南平白曲)中的挥发性风味组分,然后用气相色谱-质谱联用(GC-MS)技术测定,结合谱库检索技术对其中主要化合物进行鉴定。研究发现:50/30μm DVB/CAR/PDMS萃取头最适合于萃取红曲黄酒酿造用酒曲中的挥发性风味组分,从这4种酒曲中共鉴定出62种匹配度≥80的挥发性风味成分,包括醇类17种、醛酮类9种、酚类4种、酯类8种、酸类11种、吡嗪类5种和其它化合物8种。对不同酒曲中挥发性组分进行主成分分析(PCA)和风味特征贡献度分析,找出不同酿造用曲的特征挥发性风味成分,结果发现古田红曲和乌衣红曲香气组成差异显著,而龙岩药曲和南平白曲香气组成较为接近。本研究结果对于了解红曲黄酒传统酿造机理,提升红曲黄酒风味品质和改良红曲黄酒传统酿造工艺具有重要的意义。
As one of the most typical representatives of Chinese rice wine,Hong Qu glutinous rice wine is brewed from glutinous rice with the addition of two traditional fermentation starters-Hong Qu(hóng qǔ)and Yao Qu(yào qǔ).The traditional fermentation starters(Hong Qu and Yao Qu)are crucial to the flavor characteristics and flavor quality of Hong Qu glutinous rice wine.Therefore,in this study,the volatile flavor components of four kinds of commonly used traditional fermentation starters(Gutian Hong Qu,Wuyi Hong Qu,Longyan Yao Qu,Nanping Bai Qu)for Hong Qu glutinous rice wine brewing were extracted using headspace solid phase microextraction(HS-SPME)technique,followed by gas chromatography-mass spectrometry(GC-MS)combined with identification of volatile flavor components based on spectral database retrieval technology.Results showed that 50/30 m DVB/CAR/PDMS fiber is the most suitable for the extraction of volatile flavor components from traditional fermentation starters for Hong Qu glutinous rice wine brewing.This study identified 62 kinds of volatile flavor compounds from four different traditional fermentation starters with matching degree at least 80,including 17 alcohols,9 aldehydes and ketones,4 phenols,8 esters,11 acids,5 kinds of pyrazines and other 8 compounds.Furthermore,characteristics of volatile flavor components of different traditional fermentation starters were found out through principal component analysis(PCA)and contribution analysis,and results showed that the difference of volatile flavor composition between Gutian Hong Qu and Wuyi Hong Qu is more significant than that between Longyan Yao Qu and Nanping Bai Qu.This study showed great value in scientifically understanding of the brewing mechanism and provide useful information for the selection of beneficial microbial strains to improve wine quality.
作者
吕旭聪
蒋雅君
胡荣康
郭伟灵
周文斌
李燕
饶平凡
陈劲星
倪莉
Lü Xucong;Jiang Yajun;Hu Rongkang;Guo Weiling;Zhou Wenbin;Li Yan;Rao Pingfan;Chen Jingxing;Ni Li(Institute of Food Science and Technology,Fuzhou University,Fujian Center of Excellencefor Food Biotechnology,Fuzhou 350108;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;National Engineering Research Center of JUNCAO Technology,Fujian Agriculture and ForestryUniversity,Fuzhou 350002;Fujian CCIC-Fairreach Food Safety Testing Co.,Ltd.,Fuzhou 350008)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第5期222-233,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31601466)
福建省自然科学基金面上项目(2016J01095)
中国博士后科学基金项目(2016T90591
2015M570549)
关键词
红曲黄酒
传统酒曲
风味成分
顶空固相微萃取
气质联用技术
主成分分析
Hong Qu glutinous rice wine
traditional fermentation starters
volatile flavor components
solid phase micro-extraction(spme)
gas chromatography-mass spectrometry(GC-MS)
principal component analysis(PCA)
作者简介
吕旭聪,男,1984年出生,博士,副研究员;通讯作者:陈劲星,E-mail:chenjx@fairreach.com;通讯作者:倪莉,E-mail:nili@fzu.edu.cn.
