黑曲霉和红曲霉酿造黄酒理化成分及 挥发性物质的比较分析

目的比较分析黑曲霉和红曲霉酿造黄酒理化成分及挥发性物质的差异。方法首先从乌衣红曲中分离纯化出了黑曲霉和红曲霉,然后采用纯种发酵的方式制备液体曲进行黄酒酿造。利用化学方法、高效液相色谱技术分析了发酵过程中成分的变化并采用气相色谱质谱联用技术分析所酿造样品的挥发性成分。结果总酸、酒精度及总氨基酸含量在发酵过程中均呈不断增加的趋势,但黑曲黄酒中总酸和总氨基酸含量显著高于红曲黄酒。2种曲霉酿造的黄酒在挥发性成分组成及含量上存在较大的差异,红曲黄酒含有27种成分,黑曲黄酒中含有25种成分; 2-庚醇、2-壬醇、2-甲基丁酸等成分只在红曲黄酒中检出,而乙醛、2苯基-2-丁烯醛等成分只在黑曲黄酒中检出。结论黑曲霉酿造的黄酒氨基酸含量较高,而红曲霉酿造的黄酒挥发性风味成分更加丰富。

Comparative analysis of physicochemical components and volatile components in rice wines brewed by Aspergillus niger and Monascus purpureus

Objective To compare the differences of physicochemical components and volatile substances in rice wine brewed by Aspergillus niger and Monascus purpureus. Methods A. niger and M. purpureus were firstly isolated from the traditional Wuyi Hongqu. Then the liquid koji of A. niger and M. purpureus was prepared by pure culture for rice wine brewing, respectively. The changes of components in the fermentation process were analyzed by chemical methods and high performance liquid chromatography (HPLC), and the volatile components in the brewed samples were analyzed by gas chromatography-mass spectrometry (GC-MS). Results The content of total acidity, alcohol and total amino acid was increasing in the fermentation process, but the content of total acid and total amino acid in A. niger rice wine was significantly higher than that in M. purpureus rice wine. The composition and content of volatile components of rice wine brewed by two kinds of Aspergillus were quite different, 27 kinds of ingredients in M. purpureus rice wine and 25 kinds of ingredients in A. niger rice wine. 2-heptanol, 2-nonanol and 2-methyl butyric acid were only determined in M. purpureus rice wine, while acetaldehyde and 2-phenyl-2-butenal were only determined in A. niger rice wine. Conclusion The amino acid content of rice wine produced by A. niger was higher, while the volatile flavor components of M. purpureus were richer.