摘要
母曲作为高温大曲发酵过程中的种子发酵剂,通过接种的方式加入大曲发酵过程中,其微生物群落、挥发性风味化合物及酶系等会直接影响成品曲的质量和大曲批次间的稳定性。该研究选取母曲和大曲为研究对象,分析其理化指标和挥发性风味化合物,并结合多元统计探寻两者的品质差异。结果表明,母曲中的水分和糖化力显著低于大曲(P<0.05),酸度和类黑素显著高于大曲(P<0.05)。采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)对两种大曲中的挥发性风味化合物进行检测,通过正交偏最小二乘-判别分析(OPLS-DA)构建模型,基于变量投影重要性(VIP)值及方差分析P值共筛选出13种关键差异挥发性风味化合物(VIP≥1,P<0.05)。显著性分析结果表明,母曲中的2-呋喃糠醇和3-甲基丁醛显著高于大曲(P<0.05)。冗余分析(RDA)显示,母曲与2-呋喃糠醇、3-甲基丁醛、酸度和类黑素有较强的相关性。该研究为酱香大曲母曲筛选标准建立提供理论依据,并为提高高温大曲的质量和实现标准化生产提供了新的思路。
As a seed starter in the fermentation process of high-temperature Daqu,the Muqu is innoculated during the Daqu fermentation process.Its microbial community,volatile flavor components and enzyme system will directly affect the finished Daqu quality and Daqu batch stability.In this study,using Muqu and Daqu as the research objects,the physicochemical indexes and volatile flavor compounds were analyzed,and the quality dif-ferences between the two samples were explored combined with multivariate statistics.The results showed that the moisture and saccharification power of Muqu were significantly lower than the Daqu(P<0.05),and the acidity and melanoids were significantly higher than Daqu(P<0.05).The volatile flavor compounds in the two types of Daqu were detected by headspace solid-phase microextraction combined with gas chromatography-mass spec-trometry(HS-SPME-GC-MS).A model was constructed using orthogonal partial least squares-discriminant analysis(OPLS-DA).Based on the variable projection importance(VIP)values and the P-values of variance analysis,13 key different volatile flavor compounds(VIP≥1,P<0.05)were selected.The results of the significance analysis indicated that the 2-furanfuranol and 3-methyl butyraldehyde in the Muqu were significantly higher than those in the Daqu(P<0.05).The redundancy analysis(RDA)showed that the Muqu had a strong correlation with 2-furfurfurfurol,3-methylbutyraldehyde,acidity and melanoids.This research provided a theoretical basis for establishing the screening standards of Muqu of sauce-flavor Daqu and offered new ideas for improving the quality of high-temperature Daqu and achieving standardized production.
作者
谭壹
晏培
任婷婷
李冰冰
李清亮
唐平
尹学忠
曾大刚
侯玉祥
李长文
TAN Yi;YAN Pei;REN Tingting;LI Bingbing;LI Qingliang;TANG Ping;YIN Xuezhong;ZENG Dagang;HOU Yuxiang;LI Changwen(Guizhou Guotai Intelligent Bajiu Industry Group Co.,Ltd.,Zunyi 564501,China;Guizhou Guotai Jude Intelligent Bajiu Industry Co.,Ltd.,Zunyi 564501,China;Guizhou Guotai Jiuzhuang Intelligent Bajiu Industry Co.,Ltd.,Zunyi 564501,China)
出处
《中国酿造》
北大核心
2025年第9期34-39,共6页
China Brewing
基金
贵州省科技计划项目(黔科统研[2024]242号)。
关键词
母曲
酱香型大曲
理化指标
风味特征
差异分析
Muqu
sauce-flavor Daqu
physicochemical indexes
sauce-flavor characteristics
analysis of difference
