模糊数学评价法优化驴乳奶啤稳定性的预处理参数及香气成分分析

基于模糊数学评价法对驴乳奶啤稳定性预处理参数初步优化，结合气相色谱-质谱联用（GC-MS）技术确定驴乳奶啤的最佳预处理参数，通过与牛乳奶啤香气成分差异化对比，探究驴乳奶啤的香气组成。结果表明，最佳预处理参数为单甘脂添加量0.10%、海藻酸丙二醇酯添加量0.15%、果胶添加量0.20%。在此最佳条件下，5号驴乳奶啤综合评分最高（84.20分），稳定性系数、离心沉淀率、黏度分别为（98.23±0.17）%、（5.21±0.14）%、（37.13±0.08） mPa·s。从牛乳奶啤及5号、9号驴乳奶啤中共检测出79种香气化合物，包括醇类11种、酯类25种、醛类8种、酸类12种、酮类6种、苯类2种、烷烃类12种、萜烯类2种、其他类1种，其中醇类、酯类和酸类挥发性化合物相对含量较高，对牛乳奶啤及5号、9号驴乳奶啤共有的18种香气成分进行主成分分析，经综合评价得出5号驴乳奶啤香气品质最佳，GC-MS分析结果与综合模糊评判结果一致。

Optimization of pretreatment parameters of donkey milk beer stability and aroma components analysis with fuzzy mathematics evaluation

The pretreatment parameters of donkey milk beer stability were preliminary optimized based on the fuzzy mathematics evaluation method,and the optimal pretreatment parameters for donkey milk beer were determined combined with GC-MS.The difference of aroma components of donkey milk beer was compared with that of cow milk beer,exploring the aroma composition of donkey milk beer.The results showed that the optimal pretreatment parameters were monoglyceride 0.10%,propylene glycol alginate 0.15%,and pectin 0.20%.Under these optimal conditions,donkey milk beer No.5 had the highest comprehensive score(84.20),and the stability coefficient,centrifugal precipitation rate and viscosity were(98.23±0.17)%,(5.21±0.14)%,(37.13±0.08)mPa·s,respectively.A total of 79 aroma compounds were detected from the cow milk beer,donkey milk beers No.5 and No.9,including alcohols 11,esters 25,aldehydes 8,acids 12,ketones 6,and benzenes 2,alkanes 12,terpenes 2,and others 1.Among them,the relative content of volatile compounds including alcohols,esters and acids was relatively high.The common 18 aroma components in cow milk beer,donkey milk beers No.5 and No.9 were subjected to principal component analysis.After comprehensive evaluation,it was concluded that donkey milk beer No.5 had the optimal aroma quality.The GC-MS analysis results were consistent with the comprehensive fuzzy evaluation results.