付 平¹，吴天祥^1，2*，吴力亚¹，李凤兰¹，李潮云¹，邓代霞¹

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；2.贵州食品工程职业学院，贵州清镇 551400）

摘要：为促进贵州省黔东南少数民族特色香禾糯的开发利用，检测其基本理化指标、功能活性成分及总抗氧化能力，并与普通糯米进行对比。结果表明：6种香禾糯和2种普通糯米中均含有较高的淀粉含量，适当的脂肪、水分、蛋白质、氨基酸、矿物元素含量及配比，以及一定量的功能活性成分黄酮与多酚。共检测出45种挥发性成分，并在雷佳禾（LJ）、红禾（H）、腊水禾（LS）3 种香禾糯中检测出香米呈香的最重要化合物 2-乙酰-1-吡咯啉（2-acetyl-1-pyrroline，2-AP）。通过扫描电子显微镜检测，表明6种香禾糯和2种普通糯米淀粉粒径、形状基本相似。主成分分析得出H综合得分最高，且含有多种营养物质，可以作为较理想的酿造原料。相比于其他糯米，H含有多种呈香呈味成分及适当营养成分，对酿造成品的一类香气（原料香）和营养价值贡献潜力更大，更加有益于形成发酵产品的优良风味和提升产品的营养价值，从而提高香禾糯的开发利用价值。

关键词：酿造原料；香禾糯；挥发性成分；2-乙酰-1-吡咯啉

中图分类号：TS261.2   文献标识码：A   文章编号：1674-506X（2022）01-0080-0009

Analysis of Physicochemical Properties and Volatile Compounds of Kam Sweet Rice Wine Raw Materials

FU Ping¹，WU Tian-xiang^1，2*，WU Li-ya¹，LI Feng-lan¹，LI Chao-yun¹，DENG Dai-xia¹

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Vocational College of Foodstuff Engineering, Qingzhen Guizhou 551400, China）

Abstract：In order to promote the development and utilization of Kam Sweet Rice, the basic physical and chemical indexes,  functional active components and total antioxidant capacity of xianghe glutinous rice were detected and compared with ordinary glutinous rice. The results showed that six kinds of glutinous rice and two kinds of ordinary glutinous rice contained high content of starch, appropriate content and proportion of fat, water, protein, amino acid and mineral elements, as well as a certain amount of functional active components flavonoids and polyphenols. A total of 45 volatile components were detected, and 2-acetyl-1-pyrroline (2-AP), the most important aromatic compound of rice, was detected in three kinds of glutinous rice, including Lejiarhe (LJ), Red rice (H) and La Water rice (LS). Scanning electron microscopy showed that the starch sizes and shapes of 6 kinds of Kam Sweet Rice and 2 kinds of ordinary glutinous rice were similar. Principal component analysis shows that H has the highest comprehensive score and contains a variety of nutrients, which can be used as an ideal brewing material. Compared with other glutinous rice, H contains a variety of aroma and flavor components and appropriate nutritional components, which has a greater potential to contribute to a class of aroma (raw aroma) and nutritional value of the finished product, and is more beneficial to form the fine flavor of fermented products and improve the nutritional value of the product, thus improving the development and utilization value of Kam Sweet Rice.

Keywords：brewing raw materials; kam sweet rice; volatile components; 2-acetyl-1-pyrroline

doi：10.3969/j.issn.1674-506X.2022.01-012

收稿日期：2021-10-26

基金项目：贵州省科技厅计划课题项目（黔科合 GZ 字［2014］3011）

作者简介：付平（1995-），男，硕士研究生。研究方向：发酵工程。

*通信作者：吴天祥（1965-），男，博士，教授。研究方向：食品科学、发酵工程。

引用格式：付平,吴天祥,吴力亚,等.香禾糯酿酒原料的理化性质及挥发性化合物分析[J].食品与发酵科技,2022,58(1):80-88.