鄭 楊，趙紀(jì)文， 張鋒國(guó)，黃明泉,*，孫寶國(guó)，鄭福平，孫金沅

（1.北京工商大學(xué) 北京市食品風(fēng)味化學(xué)重點(diǎn)實(shí)驗(yàn)室，食品添加劑與配料北京高校工程研究中心，北京 100048；2.山東扳倒井集團(tuán)技術(shù)中心，山東 高青 256300）

扳倒井芝麻香型白酒香成分分析

鄭 楊1，趙紀(jì)文2， 張鋒國(guó)2，黃明泉1,*，孫寶國(guó)1，鄭福平1，孫金沅1

（1.北京工商大學(xué) 北京市食品風(fēng)味化學(xué)重點(diǎn)實(shí)驗(yàn)室，食品添加劑與配料北京高校工程研究中心，北京 100048；2.山東扳倒井集團(tuán)技術(shù)中心，山東 高青 256300）

采用液-液萃取法提取，通過氣相色譜-質(zhì)譜聯(lián)用技術(shù)分析芝麻香型白酒中的香氣成分，并通過標(biāo)準(zhǔn)品、NIST 11譜庫(kù)檢索、保留指數(shù)3種方法進(jìn)行定性分析。結(jié)果表明：扳倒井芝麻香型白酒中共鑒定出揮發(fā)性成分179種，包括酯類54種、烴類51種、酸類20種、醇類19種、芳香族化合物17種、醛類7種、呋喃類7種、酮類4種。其中相對(duì)含量較高的有2-羥基丙酸乙酯（15.72%）、3-甲基-1-丁醇（11.20%）、乙酸（8.94%）、己酸乙酯（4.77%）、糠醛（4.17%）。

芝麻香型白酒；液-液萃??；氣相色譜-質(zhì)譜聯(lián)用；香氣成分

白酒是以糧谷為原料，以酒曲為糖化發(fā)酵劑，經(jīng)蒸煮、糖化發(fā)酵、蒸餾、貯存、勾兌而成。中國(guó)傳統(tǒng)的蒸餾酒，與白蘭地、威士忌、伏特加、朗姆酒和金酒并列為世界上著名的六大蒸餾酒[1]。芝麻香型白酒屬于建國(guó)后的創(chuàng)新香型酒之一，是由醬香型白酒派生出來的。芝麻香型白酒既有清香型白酒的清凈典雅，又具有濃香型白酒的綿柔豐滿，還具有醬香型酒的幽雅細(xì)膩，綜合感官有焙烤芝麻的特殊香味[2]。目前在山東、江蘇、河南等地有幾十家白酒企業(yè)生產(chǎn)芝麻香型白酒。

我國(guó)20世紀(jì)60年代確定芝麻香型白酒，80年代開始研究芝麻香型白酒香味組成。較于其他香型的白酒，芝麻香型白酒香味成分等方面的研究較為落后。胡國(guó)棟[3]利用動(dòng)態(tài)頂空吸附、直接進(jìn)樣法檢出50種化合物，并結(jié)合芝麻香油中定性成分推測(cè)景芝白干的吡嗪類及其他雜環(huán)類化合物對(duì)其香氣具有重要意義。1994年胡國(guó)棟等[4]又發(fā)現(xiàn)有2個(gè)組分峰為芝麻香型白酒所特有，其中之一經(jīng)分析鑒定為3-甲硫基丙醇。武金華等[5]對(duì)生力源品牌的芝麻香型白酒成分進(jìn)行分析，檢出50種化合物，其中含量較高的有乙酸乙酯（2.24 g/L）、乳酸乙酯（2.05 g/L）、己酸乙酯（0.95 g/L）。張媛媛等[6]利用固相微萃取技術(shù)對(duì)扳倒井芝麻香型白酒中的含硫化合物進(jìn)行了分析，鑒定出4種含硫化合物（3-甲硫基丙酸乙酯、3-甲硫基丙醇、甲硫基乙酸乙酯、二甲基三硫），但目前對(duì)扳倒井芝麻香型白酒的其他揮發(fā)性成分的研究還未見報(bào)道。

本研究主要利用液-液萃取技術(shù)結(jié)合氣相色譜-質(zhì)譜（gas chromatography-mass spectrometry，GC-MS），對(duì)扳倒井芝麻香型原漿白酒中的揮發(fā)性成分進(jìn)行全面分析。

1 材料與方法

1.1 材料與試劑

酒樣 山東扳倒井酒業(yè)有限公司。

二氯甲烷、無水硫酸鈉（均為分析純） 國(guó)藥集團(tuán)化學(xué)試劑有限公司；丁酸乙酯、丁酸丁酯、己酸乙酯、庚酸乙酯、己酸丁酯、丁二酸二丁酯、辛酸乙酯、壬酸乙酯、苯乙酸乙酯、正丙醇、正丁醇、正戊醇、糠醇、糠醛、苯乙醛、正構(gòu)烷烴（C6～C30）（均為色譜純） 北京百靈威科技有限公司；高純氦氣（99.999%） 北京北分氣體工業(yè)有限公司。

1.2 儀器與設(shè)備

RE-52AA旋轉(zhuǎn)蒸發(fā)儀 上海亞榮生化儀器廠；SL-N電子天平 上海民橋精密科學(xué)儀器有限公司；7890N-5975c氣相色譜-質(zhì)譜聯(lián)用儀、10 μL微量進(jìn)樣器 美國(guó)Agilent公司；N-Evap系列氮吹儀 上海思伯明儀器設(shè)備有限公司；連續(xù)萃取裝置 北京匯?？萍加邢薰尽?/p>

1.3 方法

1.3.1 液-液連續(xù)萃取

取40 mL酒樣、250 mL重蒸二氯甲烷于連續(xù)萃取裝置中萃取10 h，萃取液加適量無水硫酸鈉干燥，密封，－20 ℃靜置過夜后過濾，濾液用旋轉(zhuǎn)蒸發(fā)器濃縮至1.0 mL，氮吹濃縮至0.5 mL，待GC-MS分析。

1.3.2 色譜條件

色譜柱：FFAP毛細(xì)管柱（60m×0.25mm，0.25 μm）；載氣He（99.999%）；恒流，柱流速1.0 mL/min；分流比20∶1；進(jìn)樣體積1.0 μL；進(jìn)樣口溫度250 ℃；升溫程序：初始35 ℃，10 ℃/min升至50 ℃，保持20 min，以1 ℃/min升至70 ℃，保持10 min，再以3 ℃/min升至250 ℃，保持5 min；傳輸管線溫度280 ℃。

1.3.3 質(zhì)譜條件

電子電離離子源；電子能量70 eV；離子源溫度230 ℃；四極桿溫度150 ℃；溶劑延遲3.0 min；全掃描模式；質(zhì)量掃描范圍m/z 29～450。

1.4 定性分析

用標(biāo)準(zhǔn)品、NIST 11譜庫(kù)檢索，并結(jié)合保留指數(shù)、參考文獻(xiàn)及相關(guān)網(wǎng)站（http://www.odour.org.uk）等共同進(jìn)行定性。保留指數(shù)（retention index，RI）計(jì)算公式：

式中：n和n＋1分別為未知物流出前、后正構(gòu)烷烴碳原子數(shù)；tRn和tRn＋1分別為相應(yīng)正構(gòu)烷烴的保留時(shí)間/min；tR為未知物在氣相色譜中的保留時(shí)間（tRn＜tR＜tRn＋1）/min。

2 結(jié)果與分析

通過GC-MS對(duì)扳倒井白酒揮發(fā)性成分進(jìn)行分析，同時(shí)用標(biāo)準(zhǔn)品、譜庫(kù)檢索和保留指數(shù)等定性方法進(jìn)行鑒定，其總離子流圖見圖1，鑒定結(jié)果見表1。

圖1 扳倒井芝麻香型白酒揮發(fā)性成分總離子流圖Fig.1 Total ion current chromatogram of volatile compounds in Bandaojing sesame-flavor liquor

表1 扳倒井芝麻香型白酒香氣成分定性結(jié)果Table 1 Aroma compounds identified in Bandaojing sesame-flavor liquor

續(xù)表1

續(xù)表1

續(xù)表1

從表1可以看出，扳倒井芝麻香型白酒中主要揮發(fā)性成分有192種，包括酯類54種、醇類19種、酸類20種、醛類7種、烴類51種、芳香族化合物17種、酮類4種、呋喃類7種、含硫化合物7種、含氮化合物6種。其中相對(duì)含量較高的有2-羥基丙酸乙酯（15.72%）、3-甲基-1-丁醇（11.20%）、乙酸（8.94%）、己酸乙酯（4.77%）、糠醛（4.17%）。與武金華等[5]的結(jié)果比較發(fā)現(xiàn)：其中41種化合物已檢出，多為酯和醇類；胡國(guó)棟等[4]認(rèn)為大多數(shù)雜環(huán)化合物和含硫化合物均具有強(qiáng)烈的芳香作用，它們與其他組分一起構(gòu)成了芝麻油所特有的香氣，因此對(duì)該類化合物需進(jìn)一步研究。

芝麻香型白酒兼具濃香型、醬香型、清香型白酒的特點(diǎn)[2]，化合物的分析中也證明了這一點(diǎn)：扳倒井芝麻香白酒包含以上3大香型白酒的所有主體成分，但在含量上差異較大，扳倒井芝麻香白酒含有相對(duì)豐富的乳酸乙酯和己酸乙酯，其他酯類含量相對(duì)較少，這也說明芝麻香型白酒在風(fēng)味特征上有別于濃、醬、清香型白酒。

除雜環(huán)化合物和含硫化合物外，酒中其他類化合物也能揮發(fā)出一定的香氣。例如酮類化 合物中的2-庚酮具有水果、奶油、青香香氣，3-羥基-2-丁酮具有強(qiáng)烈的奶油、脂肪、白脫樣香氣，高度稀釋后有令人愉快的奶香氣；正辛醇具有青香、柑橘、甜橙香氣；苯乙醇具有甜的、面包、玫瑰香氣；C6～C12飽和脂肪族醛稀釋后具有令人愉快的香氣；苯甲醛具有杏仁、果香、堅(jiān)果香氣；苯乙醛具有甜的、青香、花香巧克力香氣；羧酸廣泛存在自然界中，不但可以作為食品的調(diào)味劑，也是合成香料的重要原料；正戊酸具有奶酪、酸奶水果香氣；庚酸具有甜的、水果、奶酪的香氣；苯乙酸則具有煙草、酚香、巧克力香氣；本實(shí)驗(yàn)所得酯類大都具有一定的香氣，乙酸乙酯具有愉快的菠蘿果香，同時(shí)還有酒樣的味道；乙酸-2-甲基丁酯具有強(qiáng)烈的如香蕉、生梨、蘋果般的水果香氣；苯乙酸乙酯具有花香、酚香，常用于中檔或低檔的玫瑰、橙花等日用香精。

3 結(jié) 論

扳倒井芝麻香型白酒中共檢測(cè)出179種主要揮發(fā)性成分，包括酯類54種、烴類51種、酸類20種、醇類19種、芳香族化合物17種、醛類7種、呋喃類7種、酮類4種。

要想穩(wěn)定地產(chǎn)出風(fēng)格典型的芝麻香酒，首先需要有科學(xué)合理的生產(chǎn)工藝，并研究其呈香、呈味機(jī)理，分析其特征香味成分。特征香味成分的確認(rèn)是研究芝麻香型白酒的基礎(chǔ)和核心。GB/T 20824—2007《芝麻香型白酒》中，指出3-甲硫基丙醇為該香型白酒的特征成分，但單一的特征成分難以代表芝麻香型白酒的特征香味，所以需深入研究芝麻香型白酒的香氣成分，以期得到風(fēng)格穩(wěn)定的芝麻香型白酒，推動(dòng)生產(chǎn)酒企的發(fā)展。

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Analysis of Volatile Compounds of Bandaojing Sesame-Flavor Liquor

ZHENG Yang1, ZHAO Ji-wen2, ZHANG Feng-guo2, HUANG Ming-quan1,*, SUN Bao-guo1, ZHENG Fu-ping1, SUN Jin-yuan1
(1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 2. Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China)

The volatile compounds in Bandaojing-brand sesame-flavor liquor were extracted by liquid-liquid extraction and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 179 volatile compounds were qualitatively identif ed by comparison with authentic standards, NIST 11 library searching and retention index, including 54 esters, 51 alkanes, 20 acids, 19 alcohols, 17 aromatic compounds, 7 aldehydes, 7 furans and 4 ketones. Among them, the prominent compounds were 2-hydroxy-propanoic acid, ethyl ester (15.72%), 3-methyl-1-butanol (11.20%), acetic acid (8.94%), hexanoic acid, ethyl ester (4.77%) and furfural (4.17%).

sesame-f avor of liquor; liquid-liquid extraction; gas chromatography-mass spectrometry; aroma components

TS207.3

A

1002-6630（2014）04-0060-06

10.7506/spkx1002-6630-201404013

2013-04-22

國(guó)家自然科學(xué)基金青年科學(xué)基金項(xiàng)目（31101350；31301466）；“十二五”國(guó)家科技支撐計(jì)劃項(xiàng)目（2011BAD23B01）；2012年度北京市新世紀(jì)百千萬(wàn)人才工程培養(yǎng)經(jīng)費(fèi)資助項(xiàng)目

鄭楊（1988—），男，碩士研究生，研究方向?yàn)槭称凤L(fēng)味分析與應(yīng)用。E-mail：an2zhengyang@126.com

*通信作者：黃明泉（1977—），男，副教授，博士，研究方向?yàn)橄懔舷憔?。E-mail：hmqsir@163.com