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| 不同地区黄酒挥发性物质差异性分析 | |
| 引用本文： | 王培璇,毛健,李晓钟,刘芸雅,孟祥勇. 不同地区黄酒挥发性物质差异性分析[J]. 食品科学, 2014, 35(6): 83-89. DOI: 10.7506/spkx1002-6630-201406017 |
| 作者姓名： | 王培璇 毛健 李晓钟 刘芸雅 孟祥勇 |
| 作者单位： | 1.江南大学食品学院，江苏 无锡 214122；2.江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；3.国家黄酒工程技术研究中心，浙江 绍兴 312000 |
| 基金项目： | 国家高技术研究发展计划(863计划)项目(2013AA102203-06) |
| 摘 要： | 比较不同地区黄酒中主要挥发性物质种类及其含量的差异，采用顶空固相微萃取和气相色谱-质谱联用技术对不同地区的12 个品牌黄酒的挥发性物质进行测定，并分别对黄酒中的挥发性物质进行主成分分析、对不同地区黄酒进行聚类分析。结果表明：从不同地区的12 种黄酒中共检测出142 种挥发性物质，其中酯类、醇类、醛类、酮类、酸类、酚类、烃类占挥发性物质总量的比例分别为33.04%、39.26%、24.64%、0.37%、0.63%、0.28%、1.36%，其中13 种物质为12 种黄酒所共有；通过主成分分析发现黄酒中对整体风味以及口感的形成影响较大的挥发性物质为异丁醇、苯乙酸乙酯、乳酸乙酯、乙酸乙酯、苯乙醇和糠醛；此外，通过聚类分析可将所研究的不同地区12 种黄酒分为3 类，各类黄酒的挥发性物质均有其显著特征，客观地反映了样品的真实信息。 |
| 关 键 词： | 黄酒 挥发性物质 顶空固相微萃取 气相色谱-质谱联用 主成分分析 聚类分析 |
| 收稿时间： | 2014-02-26 |
Comparative Analysis of Volatile Components of Chinese Rice Wines from Different Areas |
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| WANG Pei-xuan,MAO Jian,LI Xiao-zhong,LIU Yun-ya,MENG Xiang-yong. Comparative Analysis of Volatile Components of Chinese Rice Wines from Different Areas[J]. Food Science, 2014, 35(6): 83-89. DOI: 10.7506/spkx1002-6630-201406017 | |
| Authors: | WANG Pei-xuan MAO Jian LI Xiao-zhong LIU Yun-ya MENG Xiang-yong |
| Affiliation: | 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China;3. National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China |
| Abstract: | The volatile compounds of 12 brands of Chinese rice wines (CRW) from different areas were determined and compared by headspace solid phase micro-extraction in combination with gas chromatographymass spectrometry (HS-SPME-GC-MS). A total of 142 volatile compounds were detected in samples of these 12 CRW brands, including esters, alcohols, aldehydes, ketones, acids, phenols and hydrocarbons accounting for 33.04%, 39.26%, 24.64%, 0.37%, 0.63%, 0.28% and 1.36% of the total amount of identified compounds, respectively. Thirteen volatile compounds were common to these CRW brands. Principal component analysis (PCA) was adopted to investigate their main volatile components and cluster analysis was used to cluster the different CRW brands. The PCA results showed that isobutyl alcohol, benzyl acetate, ethyl lactate, ethyl acetate, phenethyl alcohol and furfural were the main volatile compounds, which are mainly responsible for the overall flavor and taste of CRW. We established three clusters consisting of different volatile components according to cluster analysis, which could objectively reflect the real information. Key words: Chinese rice wine; gas chromatography-mass spectrometry (GC- |
| Keywords: | Chinese rice wine gas chromatography-mass spectrometry (GC-MS) headspace solid phase micro-extraction (HS-SPME) volatile compounds principal component analysis cluster analysis |
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