【摘要】 为了研究牛栏山二锅头酒醅中的挥发性化合物，该研究采用顶空固相微萃取（HS-SPME）、溶剂辅助风味蒸发法（SAFE）结合气相色谱-质谱联用仪（GC-MS）和全二维气相色谱-质谱联用仪（GC×GC-MS）对牛栏山二锅头不同发酵容器（地缸、瓷砖池）中的入池酒醅和出池酒醅的挥发性化合物进行鉴定，并对酯类、醇类、酸类化合物进行主成分分析（PCA）。结果表明，共鉴定出317种挥发性化合物，酯类、醇类和烯烃类为主要物质，分别为83种、33种和30种。在瓷砖池入池酒醅、瓷砖池出池酒醅、地缸入池酒醅、地缸出池酒醅分别定性出199种、225种、175种、200种化合物，且含量存在差异，出池酒醅[（595.37±42.18）mg/kg]中的化合物含量明显高于入池酒醅[（332.47±25.02）mg/kg]；同时，地缸发酵的酒醅[（489.83±34.84）mg/kg]中挥发性化合物的含量高于瓷砖池发酵的酒醅[（438.01±32.36）mg/kg]。PCA可以显著区分不同发酵容器和酿造阶段的挥发性化合物。该研究结果为今后优化牛栏山二锅头的发酵工艺和提升产品风味质量提供了科学依据。更多还原

【Abstract】 In order to study the volatile compounds in the fermented grains of Niulanshan Erguotou Baijiu, the volatile compounds of vessel-loading and vessel-unloading fermented grains from different fermentation vessels(ground jars and ceramic tile tanks) in Niulanshan Erguotou Baijiu were identified by headspace solid phase microextraction(HS-SPME), solvent-assisted flavor evaporation(SAFE) combined with GC-MS and two-dimensional gas chromatography-mass spectrometry(GC×GC-MS), and the principal component analysis(PCA) was carried out for esters, alcohols and acids. The results showed that a total of 317 volatile compounds were identified, mainly esters, alcohols and olefins, which were 83, 33 and 30, respectively.199, 225, 175 and 200 compounds were determined in vessel-loading fermented grains from ceramic tile tanks, vessel-unloading fermented grains from ceramic tile tanks, vessel-loading fermented grains from ground tanks, and vessel-unloading fermented grains from ground jars, respectively, and the contents were different. The compound content in the vessel-unloading fermented grains [(595.37±42.18) mg/kg] was significantly higher than that in the vessel-loading fermented grains [(332.47±25.02) mg/kg]. Meanwhile, the volatile compounds content in fermented grains fermented by ground jars[(489.83±34.84) mg/kg] was higher than that in fermented grains fermented by ceramic tile tanks [(438.01±32.36) mg/kg]. Principal component analysis could significantly distinguish volatile compounds in different fermentation vessels and brewing stages. The results provided a scientific basis for optimizing the fermentation process and improving the flavor quality of Niulanshan Erguotou Baijiu in the future.更多还原