HS-SPME-GC-MS分析高产酯低产高级醇酿酒酵母发酵酒的风味物质

HS-SPME-GC-MS Analysis of Flavor Compounds in Liquor Fermentation by Saccharomyces cerevisiae Stains with High Ester Yield and Low Higher-alcohol Yield

摘要:

采用顶空固相微萃取-气相色谱质谱联用（HS-SPME-GC-MS），分析添加不同高产酯低产高级醇酿酒酵母发酵得到酒样中的挥发性成分，并采用气相色谱对其中的主要风味物质进行定量分析。气相色谱质谱联用在酿酒酵母AY15、AY15-BAT2、AY15-BAT2+ATF1、AY15-IAH1+ATF1的酒样中分别分离鉴定出62、56、63、59种挥发性成分，主要包括酯类、醇类、醛类、酸类、烷烃、芳香烃和酚类等。三株具有不同高级醇和酯生成能力的酿酒酵母发酵得到的酒样中酯类与高级醇的比例相比野生菌株AY15均有不同程度的提高，其中，AY15-BAT2+ATF1酒样中新检出乙酸正丁酯、乙酸庚酯、乙酸辛酯、乙酸苯乙酯、乙酸-甲氧基-2-苯乙酯五种乙酸酯。定量结果表明，AY15-BAT2+ATF1与AY15-IAH1+ATF1显著提高了乙酸乙酯和乙酸异戊酯的含量，AY15-BAT2则不影响主要酯类物质的生成；同时，这三株酿酒酵母不同程度的降低了酒中正丙醇、异丁醇和异戊醇的含量。

Abstract:

Volatile components in Chinese liquor fermented by different Saccharomyces cerevisiae strains with high ester yield and low higher-alcohol yield were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The main volatile flavor compounds were quantitatively analyzed by GC. 62, 56, 63, and 59 volatile compounds in liquor samples fermented by the stains AY15, AY15-BAT2, AY15-BAT2+ATF1, and AY15-IAH1+ATF1 were isolated and identified by GC-MS, respectively, mainly including i esters, alcohols, aldehydes, acids, alkane, aromatic hydrocarbon, phenols, and so on. Compared with liquor sample by AY15, the proportions of esters and higher alcohols were improved with various degrees in those by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1. Among them, n-Butyl acetate, heptyl acetate, octyl acetate, phenylethyl acetate and acetic acid-methoxy-2-phenylethyl ester were newly identified in liquor sample by AY15-BAT2+ATF1. Quantitative analysis results indicated that the contents of ethyl acetate and isoamyl acetate were significantly improved by AY15-BAT2+ATF1 and AY15-IAH1+ATF1, while AY15-BAT2 did not affect the generation of the main esters. . Meanwhile, the contents of n-propanol, isobutanol and isoamyl alcohol were reduced with various degrees by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1.