【摘要】 大米是影响特香型白酒酿造的重要因素之一，该研究对4种酿酒原料大米（早籼米、粳米、籼糯米、粳糯米）的主要营养成分和挥发性香气成分进行测定。结果表明，所选4种大米的淀粉、蛋白质和脂肪含量存在显著差异（P<0.05），早籼米、粳米、粳糯米和籼糯米的淀粉含量分别为71.41%、74.79%、73.12%和70.55%；蛋白质含量分别为6.76%、7.11%、6.13%和5.66%；脂肪含量分别为0.21%、0.28%、0.58%和0.42%。在早籼米、粳米、粳糯米和籼糯米中分别鉴定出了26种、22种、29种和17种挥发性香气物质。4种大米的主要挥发性香气成分种类基本相似，主要为醇类、醛类、酮类、酯类和酸类，其中棕榈酸、亚油酸、油酸、壬醛等在4种大米含量均较高。早籼米中特有的苯乙醇、2,4-二叔丁基酚等对白酒风味有积极作用的挥发性香气物质含量分别为0.49%和2.31%。更多还原

【Abstract】 Rice is one of the important factors affecting the brewing of Te-flavor Baijiu(Chinese liquor). In this study, the main nutrient compounds and volatile aroma compounds of four kinds of rice(early indica rice, japonica rice, indica glutinous rice and japonica glutinous rice) were determined.The results showed that there were significant differences in the contents of starch, protein and fat among four kinds of rice(P<0.05). The starch contents of early indica, japonica, japonica glutinous and indica glutinous rice were 71.41%, 74.79%, 73.12% and 70.55%, respectively. The protein contents were 6.76%, 7.11%, 6.13% and 5.66%, respectively, and the fat contents were 0.21%, 0.28%, 0.58% and 0.42%, respectively. 26, 22, 29 and 17 volatile aroma compounds were identified in early indica, japonica, japonica glutinous and indica glutinous rice, respectively. The main types of volatile aroma compounds of the four kinds of rice were basically similar, mainly including alcohols, aldehydes, ketones, esters and acids. The contents of palmitic acid, linoleic acid, oleic acid and nonanal were higher in the four kinds of rice. In addition, the content of phenyl ethanol and2,4-ditert-butylphenol in early indica rice was 0.49% and 2.31%, respectively, which had positive effects on Baijiu flavor.更多还原