古井贡酒酒醅挥发性香气成分的GC.docx

古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析孙金沅1,2，宫俐莉2，刘国英3，李贺贺1,2，孙啸涛1,2，黄明泉1,2，郑福平1,2，孙宝国1,2,*（1.北京工商大学 北京食品营养与人类健康高精尖创新中心，北京?100048；2.北京工商大学 北京市食品风味化学重点实验室，北京?100048；3.安徽古井贡酒股份有限公司，安徽 亳州?236000）?摘 要：应用溶剂辅助风味蒸发法结合气相色谱-质谱联用技术、气相色谱-嗅闻技术对古井贡酒酒醅中的挥发性香气成分进行分析。经计算保留指数并结合标准品比对，共定性出148 种挥发性香气成分，其中有21 种香气强度较高的化合物。应用内标法并结合相关阈值对这21 种嗅闻强度高、持续时间长的重要风味组分进行定量分析及香气活度值（odor activity value，OAV）分析，比较它们对酒醅整体香气的贡献程度，其中香气贡献度最高的4 种物质分别为己酸乙酯（OAV=2 817）、辛酸乙酯（OAV=534）、丁酸乙酯（OAV=519）、乙酸-3-甲基丁酯（OAV=137），酒醅中其他较重要的香气化合物为癸酸乙酯、丁酸、乳酸乙酯、苯乙酸乙酯、苯丙酸乙酯、乙酸苯乙酯、己酸、2,3-丁二醇、乙酸、丙酸和苯乙醇。关键词：溶剂辅助风味蒸发法；酒醅；挥发性香气成分；气相色谱-质谱联用；气相色谱-嗅闻；香气活度值?Analysis of Volatile Compounds in Fermented Grains of Chinese Gujinggong Liquor by?Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O?SUN Jinyuan1,2, GONG Lili2, LIU Guoying3, LI Hehe1,2, SUN Xiaotao1,2, HUANG Mingquan1,2, ZHENG Fuping1,2, SUN Baoguo1,2,*(1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing?100048, China; 2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing?100048, China; 3. Anhui Gujing Group Co. Ltd., Bozhou?236000, China)?Abstract:?The volatile compounds of fermented grains of Chinese Gujinggong liquor were extracted by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) by comparison of their retention indices (RI) with those of standards. A total of 148 volatile compounds were identified, with 21 of these being the most important flavor compounds. An internal standard method was used to quantify the 21 compounds and odor activity value (OAV) was used to rank their contributions to the overall aroma of fermented grains. It turned out that hexanoic acid ethyl ester (OAV = 2 817), octanoate (OAV = 534), ethyl butyrate?(OAV = 519), and 3-methyl butyl acetate (OAV = 137) made the greatest contributions, followed by ethyl decanoate, butyric acid, ethyl lac