单粮和多粮型白酒发酵过程的成分差异分析

为探索单粮（高粱）酿造和多粮（高粱、大米、小麦、糯米和玉米）酿造的白酒在发酵过程中挥发性成分的差异，采用顶空固相微萃取、液液微萃取结合气相色谱-质谱对不同原料酿造的馥合香型白酒酒醅中挥发性成分进行鉴定。结果表明：在两种酒醅中均检测到86?种挥发性成分，单粮酒醅中生成更多的酚类和酸类化合物，多粮酒醅中生成更多的醇类和含氮化合物。比较两种酒醅中关键差异化合物发现，单粮酒醅发酵生成更多的苯乙醛；而多粮酒醅发酵生成更多的乙酸己酯、肉豆蔻酸乙酯、苯甲醇、6-甲基-2-乙基吡嗪和2,3,5-三甲基吡嗪。除上述吡嗪类化合物以外，多粮酒醅中吡嗪类化合物总含量显著高于单粮酒醅（P＜0.05），这可能是多粮酒醅不同于单粮酒醅的典型特征。

Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation

In order to explore the difference in the composition of multiple-flavor Chinese liquors produced from sorghum alone and in combination with rice, wheat, glutinous rice and corn, the volatile components in fermented grains were quantified by head space-solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that 86 volatile compounds were detected in both fermented grains. The single fermented grain produced higher amounts of phenols and acids. The mixed fermented grain produced higher amounts of alcohols and nitrogen-contain compounds. By comparing the key differential compounds between both fermented grains, the single fermented grain produced higher levels of phenylacetaldehyde, and the multiple fermented grain produced higher levels of hexyl acetate, ethyl myristate, benzenemethanol, 6-methyl-2-ethylpyrazine and 2,3,5-trimethylpyrazine. The total concentration of pyrazines in the mixed fermented grain was significantly higher than that in the single fermented grain (P < 0.05). This could be a typical feature of the multiple fermented grain.