广东客家娘酒中风味物质研究

【外文题名】Study on the Flavor Substances of Guangdong Hakkaniang Wine

【作者】 冯爱军

【关键词】 客家娘酒 客家黄酒 风味物质 主成分分析

【外文关键词】 Guangdong Hakka Niang wine Hakka Niang wine Hakka rice wine Flavor substances Fermentation

【导师姓名】庞杰，白卫东

【学位名称】硕士

【学位年度】2011

【学位授予单位】暂无

【所属分类】TS262

【录入时间】2011-01-01

【全文挂接】 知网挂接 万方挂接 读秀挂接

【摘要】机酸及挥发性风味物质的检测分析方法。对氨基酸、有机酸采用高效液相色谱(HPLC)法进行检测分析,回收率达到90％以上；而挥发性成分则采用固相微萃取与气质联用(SPME-GC-MS)技术进行检测分析,在选定的气相色谱条件下,各挥发性物质分离效果较好,回收率也达到90％以上。 2、通过对市售广东客家娘酒进行成分分析,结果表明: 检测的客家娘酒中的总多酚含量为1.30mg／L～5.97mg／L,另外,样品中总糖含量均在100g／L以上,尤其KJQ中总糖高达279.06g／L,这是其他酒类所不能比拟的。检测的客家娘酒中17种氨基酸总含量从651.552mg／L到2300.81 mg／L。其中Ala、Glu占有较高比例,分别高达35.27％,13.74％,而Cys、Gly两种氨基酸则占较小比例,仅有0.13％、0.92％。在类别上,甜味和苦味氨基酸是主要氨基酸组分,分别占氨基酸总量的46.48％和28.86％。通过对17种氨基酸进行主成分分析,得到前四个主成分的累积贡献率达85.86％。 检测的客家娘酒中10种有机酸总量为3.34g／L～16.09g／L。并且丙酸,乙酸,琥珀酸,柠檬酸,酒石酸五种有机酸为主要有机酸,它们占有机酸总量的94.95％。同时经主成分回归法分析得到回归方程:Y=-0.172+0.297X1+0.746X2+6.697X3+4.98X4-0.043X5-0.007X6+0.006X7+0.014X8-0.011X9分析了客家娘酒中49种挥发性风味化合物,包括醇类化合物13种、酯类化合物14种、酸类化合物9种、醛类化合物9种和酮类化合物4种,总含量为568.75mg／L～831.99mg／L。其中,含量居前四位的是乙酸、苯乙醇、异戊醇和乙酸乙酯。经主成分分析,选取了5个主成分,其中前三种主成分对客家娘酒香气信息总量的贡献率超过50％。 3、通过考察客家娘酒发酵醪液在发酵过程中总糖、总酸、酒精度、氨基酸及有机酸的变化情况,发现发酵初期在糖化剂的作用下总糖含量快速下降,同时总酸、酒精度、氨基酸、有机酸的含量逐渐增加。当发酵到20天左右时,发酵醪液中总糖、总酸及酒精等成分基本趋于平衡,致使醪液中总糖、总酸、酒精度及有机酸等指标含量接近发酵终点,而氨基酸继续积累。...

【外文摘要】In order to understand the flavor substances of Guangdong Hakka rice wine, its commercial products were analyzed by advanced analytical method and instrument. Following determination of the exact flavor components, the characteristics of these flavor substances were further explored by principal component analysis, and the change of these flavor substances were measured in process of fermentation.1. The analytical methods of amino acid, organic acid and volatile flavor composition of Guangdong Hakka Niang wine were determined in this study. The accuracy and reliability of qualitative and quantitative analysis method constructed in this paper were obtained by HPLC analysis of amino acid and organic acids with recovery of over 90% and SPME - GC-MS analysis of volatile flavor compounds under selected gas chromatography condition with fine separation and recovery.2. Component of Commercial Guangdong Hakka Niang wine were analyzed. The results show that:The total polyphenol content of 1.30 mg/L ~ 5.97 mg/L, total sugar content of 100g/L above, especially with KJQ total sugar content up to 279.06 g/L, to which other rice wine can not reach .17 kinds of amino acids of wine were determined, with total content from 651.552 mg/L to 2300.81 mg/L. And the Ala, Glu respectively account for high proportion among them, up to 35.27%,13.74%, while Cys and Gly smaller proportion of 0.92%, 0.13%. In amino acids, sweet and bitter category of amino acids is main components, respectively account for high proportion of 46.481%, 28.86%. By means of principal component analysis of 17 kinds of amino acids, the accumulated contribution value of the first four principal components were acquired which is 85.86%.10 kinds of organic acid of wine were determined, with total amount of 3.34 g/L ~ 16.09g/L. And the main five kinds of organic acids among them are propionic acid, acetic acid, butanedioic acid, citric acid, tartaric acid, which take up 94.95% of the total amount of Hakka Niang wine organic acids. Meanwhile the regression equation were got by principal component regression: Y=-0.172+0.297X1+0.746X2+6.697X3+4.98X4-0.043X5-0.007X6+0.006X7+0.014X8-0.011X949 kinds of volatile aromatic compounds in wine were analyzed, including 13 kinds of alcohols compounds, 14 kinds of esters, nine kinds of acid compounds, nine kinds of aldehydes compounds and four kinds of ketone compounds with total content of 568.75 mg/L~831.99 mg/L. And the first four among them is the acid, benzyl ethanol, isoamyl alcohol and ethyl acetate. By the principal component analysis, five principal components were selected, the top three of which contribute more than 50% information to Guangdong Hakka Niang wine aroma.3. By observing changes of total sugar, total acid, organic alcohol, amino acids in process of wine fermentation, the decline of the total sugar content were found in the early period, and afterward total acid, alcohol degrees, amino acid, organic acids content increased gradually. When experiencing 20 days of fermentation, the content of total sugar, total liquid acid and alcohol got to equilibrium, whereas, amino acids continue to accumulate....