应用HS-SPME结合GC-MS分析半固态发酵浓香型酒醅中挥发性成分

前期研究以玉米和高粱为酿酒原料,浓香型大曲和增香菌为糖化发酵剂,采用边糖化边发酵的方式,模拟浓香型白酒半固态法酿造,得到最佳酿造工艺条件为浓香型大曲添加量为原料的30%、增香菌添加量为3.5%、料水比为1∶3.2、温控条件为第1天28℃,第2天33℃,第3天30℃,4~18 d为25℃、发酵18 d。本研究在优化的工艺条件下,以玉米和高粱为酿酒原料,模拟半固态法酿造浓香型白酒,并采用顶空-固相微萃取(HS-SPME)和气质联用(GC-MS)方法对酒醅中的挥发性成分进行分析。结果表明,在该工艺条件下,共检测到48种物质,其中酯类20种、醇类8种、酸类6种、酮类4种,芳香族5种以及其他类5种,酒醅中己酸乙酯含量为15.16 mg/L。

HS-SPME-GC-MS Analysis of Volatile Components in Nongxiang Fermented Grains by Semi-Solid Fermentation

In previous studies,corn and sorghum was used as raw materials(corn:sorghum=7∶3),Nongxiang Daqu and aroma-enhancing strains was used as saccharification and fermentation agents,and saccharification and fermentation was operated simultaneously to simulate the semi-solid fermentation of Nongxiang Baijiu.The best technical parameters were summed up as follows:the addition level of Daqu was 30%of raw materials,the addition level of aroma-enhancing strains was 3.5%,the ratio of raw materials to water was 1∶3.2,the fermentation temperature was 28℃on the 1st day,33℃on the 2nd day,30℃on the 3rd day,and 25℃from the 4th day to the 18th day.In this study,corn and sorghum was used as raw materials to simulate the semi-solid fermentation of Nongxiang Baijiu under the optimized technical conditions,the volatile components in the fermented grains were analyzed by using HS-SPME coupled with GC-MS.The results showed that 48 volatile components were detected,including 20 esters,8 alcohols,6 acids,4 ketones,5 aromatics and 5 others.Ethyl caproate content in the fermented grains was 15.16 mg/L.