杨韵霞，赵 东，刘 芳，杨康卓，乔宗伟，郑 佳^*

（宜宾五粮液股份有限公司，四川宜宾 644007）

摘要：本研究以多粮浓香型白酒生产用五粮粉为研究对象，利用固相萃取-气相色谱-质谱联用技术-同位素内标定量法测定了五粮粉蒸煮过程中香气成分含量变化规律。结果表明，不同时段馏出液香气成分含量变化趋势具有明显差异，醛类、酯类和芳香族化合物在前2段（0～10 min）含量呈增长趋势，第3段（10～15 min）含量降低，第3段以后含量趋于稳定。醇类化合物含量随蒸馏时间的增加逐渐降低。6-甲基-5-庚烯-2-酮、糠醛、3-呋喃甲醇、香草醛在前3段（0～15 min）含量先增加后降低，此后含量呈增长趋势。主成分分析结果显示，3-呋喃甲醇、糠醛、香草醛、异戊酸乙酯、丁酸、戊酸、庚酸、辛酸、6-甲基-5-庚烯-2-酮、γ-戊内酯、亚油酸乙酯、（E）-2-壬烯醛对五粮粉的蒸煮香气具有较大贡献。

关键词：五粮；粮香成分；蒸煮；变化

中图分类号：TS261.2    文献标识码：A    文章编号：1674-506X（2022）03-0042-0006

Variation of Grain Aroma Compounds in Five Grains During Distillation Process

YANG Yunxia, ZHAO Dong, LIU Fang, YANG Kangzhuo, QIAO Zongwei, ZHENG Jia^*

（Wuliangye Yibin Co., Ltd., Yibin Sichuan 644007, China）

Abstract：In this study, solid-phase extraction coupled with gas chromatography mass spectrometry and stablen isotope dilution analysis were used to analyze the aroma compounds of five grains distilletes in different distillation process. The results suggested that distillates aroma compounds have significantly different in time periods. Concentration of aldehydes, esters and aromatics were increased in phase 1-2 (1～10 min), decreased in phase 3 (10～15 min), and reached the stable level after phase 3. Concentrations of alcohols decreased with the distillation time. Concentrations of 6-Methyl-5-hepten-2-one, Furfural, 3-Furanmethanol, vanillin increased firstly, then decreased, and increased after phase 3. The results according to principal component analysis (PCA) showed that 3-Furanmethanol, Furfural, Vanillin, Ethyl isovalerate, Butyric acid, Pentanoic acid, Heptanoic acid, Octanoic acid, 6-Methyl-5- hepten-2-one, γ-Valerolactone, Ethyl linoleate, (E)-2-Nonenal gave a great contribution to the aroma compounds in five grains.

Keywords：five grain; grain aroma compounds; distillation; variation

doi：10.3969/j.issn.1674-506X.2022.03-006

收稿日期：2022-03-16

基金项目：宜宾市重点项目（2021GH001）

作者简介：杨韵霞（1971-），女，本科。研究方向：酒体设计及管理。

*通信作者：郑佳（1986-），男，博士，高级工程师。研究方向：酿酒微生物与风味化学。

引用格式：杨韵霞,赵东,刘芳,等.五粮粮香成分在蒸煮过程中的变化规律[J].食品与发酵科技,2022,58(3):42-47.