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。
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 chromatography- mass 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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期83-89,共7页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2013AA102203-06)
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
Chinese rice wine
gas chromatography-mass spectrometry （GC-MS）
headspace solid phase micro-extraction （HS-SPME）
volatile compounds
principal component analysis
cluster analysis
