酿清谷酱香型白酒香气成分的分析及对比

该研究利用顶空固相微萃取（HS-SPME），结合气相色谱-质谱联用（GC-MS）技术对酿清谷酱香型白酒中香气成分进行检测，对萃取条件进行优化，并与茅台、茅台王子、北大仓和徐朝正品牌酱香型白酒香气成分进行了对比分析。结果表明，最佳萃取条件为顶空固相微萃取时间30 min，萃取温度50 ℃，解吸时间5 min。GC-MS结果表明，从酿清谷酱香型白酒中共鉴定出55种挥发性物质，包括33种酯类、9种酸类、5种醇类、4种酮类、2种醛类、1种烯类和1种苯类，结合气味活度值（OAV），确定出15种具有香味贡献的主要成分。酿清谷酱香型白酒与四种品牌酱香型白酒香气成分对比有明显差异，主要缺少丁酸乙酯、己酸异戊酯和正戊醇等香气成分。

Analysis and comparison of aroma components in Niangqinggu sauce-flavor Baijiu

The aroma components in Niangqinggu sauce-flavor Baijiu (Chinese liquor) were detected by headspace solid phase microextraction (HS- SPME) and gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized and compared with the aroma components of Moutai, Moutai Prince, Beidacang and Xuzhaozheng brand sauce-flavor Baijiu. The results showed that the optimum extraction conditions were headspace solid phase microextraction time 30 min, extraction temperature 50 ℃ and desorption time 5 min. GC-MS results showed that 55 volatile compounds were identified from sauce-flavor Baijiu, including 33 esters, 9 acids, 5 alcohols, 4 ketones, 2 aldehydes, 1 alkenes and 1 benzene species. Combined with the activity value (OAV), 15 kinds of main components with aroma contribution were identified. Compared with the aroma components between Niangqinggu sauce-flavor Baijiu and the four brands of sauce-flavor Baijiu, there were obvious differences in aroma components, such as ethyl butyrate, isoamyl hexanoate and pentamyl alcohol.