陈酿时间对黄酒中挥发性风味物质和氨基酸含量的影响研究

该研究考察了6种不同陈酿年份绍兴黄酒中挥发性风味物质和氨基酸的变化。通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS）法对不同储存年份黄酒中挥发性风味物质进行分析，并通过全自动氨基酸分析仪检测了6种不同陈酿年份黄酒样品中的游离氨基酸。结果表明，黄酒中共鉴定出28种主要挥发性风味成分，分别为酯类13种、醇类4种、醛类5种、酮类2种、其他类4种；随着陈酿年份的增加，酒体愈加香气浓郁，酒味醇厚；醇类物质随着年份的增加而逐渐减少，酯类化合物随着年份的增加而增加。共检测出16种游离氨基酸，其氨基酸总含量为2.80～3.98 g/L，其中包括7种必需氨基酸以及9种非必需氨基酸，且必需氨基酸含量占氨基酸总含量的35%左右。通过实验发现，3～12年陈酿的黄酒中，随着陈酿年份的增长，酯类物质含量增加，游离氨基酸含量整体呈现上升趋势，而陈酿12年后，游离氨基酸含量急速下降。

Effect of aging time on volatile flavor substances and amino acids contents in Huangjiu

The changes of volatile flavor substances and amino acids in six Shaoxing Huangjiu (Chinese rice wine) with different aging years were studied. The volatile flavor substances in Huangjiu of different aging years were analyzed by SPME-GC-MS, and the free amino acids contents were determined by automatic amino acid analyzer. The results showed that 28 main volatile flavor components were identified, including 13 esters, 4 alcohols, 5 aldehydes, 2 ketones and 4 other substances. With aging years increasing, the wine became more aromatic and full-bodied, and the alcohols gradually decreased and the esters increased with year. A total of 16 free amino acids were detected in the Huangjiu samples, and the total amino acid contents were 2.80-3.98 g/L, including 7 essential amino acids and 9 non-essential amino acids, and the content of essential amino acids accounted for about 35% of the total amino acids. It was found that in the Huangjiu aged from 3 to 12 years, the ester contents increased, the content of free amino acids increased with the growth of aging years, while decreased rapidly after 12 years.