绍兴加饭黄酒风味物质指纹图谱的建立

【外文题名】Establishment Fingerprint of Flavor Substance of Shaoxing Rice-adding Wine

【作者】 朱潘炜

【关键词】 黄酒 指纹图谱 固相微萃取 顶空 挥发性成分

【外文关键词】 Chinese rice wine;fingerprint;solid-phase microextraction;headspace;volatile compounds

【导师姓名】刘东红

【学位名称】硕士

【学位年度】暂无

【学位授予单位】暂无

【录入时间】2015-02-11

【全文挂接】 读秀挂接

【摘要】然发酵、人工勾兑等方法进行生产,产品的标准化和品质稳定性不够,同时还存在年份酒不真实等现象。因此,建立一套快速评价黄酒的整体品质及其酒龄的方法对黄酒行业的质量评价有着及其重要的作用。而指纹图谱技术能从整体上反映的黄酒产品的质量,从而为黄酒鉴别和质量评价提供可靠的理论依据。本文在对古越龙山绍兴黄酒中不同年份成品酒和基酒的挥发性成分作定性检测的基础上,采用指纹图谱技术对不同年份的黄酒进行鉴别,建立评价黄酒品质和鉴别不同年份酒的数据库,以便控制生产的黄酒质量的稳定和鉴别市售的伪劣黄酒。本论文主要研究结果如下:1.比较了顶空固相微萃取法的各个影响因素,并对这些因素进行了优化,确定了HS-SPME-GC-MS萃取黄酒香味成分的最佳条件是:在20mL样品瓶中加入6mL酒样,2.0g固体NaCl,萃取温度60℃,预热时间15min,萃取时间30min,进样口温度250℃,解析时间6min。2.采用顶空固相微萃取法分析了3年陈、5年陈、10年陈成品黄酒挥发性和半挥发性成分,并建立了3年陈、5年陈、10年陈成品黄酒的对照指纹图谱,同时通过向量夹角余弦法和相关系数法对不同年份的各批次成品黄酒进行相似度计算,最终确定了判定各年份的最小相似度值。3.采用顶空固相微萃取法分析了1年陈-5年陈、7年陈、8年陈、10年陈黄酒基酒的挥发性和半挥发性成分,并建立了1年陈-5年陈、7年陈、8年陈、10年陈黄酒基酒的对照指纹图谱,同时通过向量夹角余弦法和相关系数法对不同年份的各批次成品黄酒进行相似度计算,最终确定了判定各年份的最小相似度值。4.比较了静态顶空萃取法的各个影响因素,并对各个因素进行了优化,确定了HS-GC检测黄酒挥发性成分的最佳条件是:在20mL样品中加入2.0g固体NaCl,4mL不稀释酒样,平衡温度为55℃,平衡时间20min。5.采用静态顶空萃取法分析了3年陈、5年陈、10年陈成品黄酒挥发性成分,根据指纹图谱建立的相关标准进行数据处理后,对3年陈、5年陈、10年陈成品黄酒的相关数据用聚类分析法进行分析,不同批次生产的同年黄酒能聚为一类,同时也能区别于其他年份黄酒。

【外文摘要】Chinese rice wine is considered the oldest wines of the history of China. It is named in the three kinds of the oldest wines in the world along with the beer and grape wine. It has won the reputation of "national treasure". Chinese rice wine is the brewed wine. The raw material is rice, broomcorn millet fruit, corn, and wheat. Which undergo steaming, adding koji, saccharifying, souring, crushing, filtering, decocting wine, blending and storage. The industry of Chinese rice wine is developed rapidly in recent years, but there are still a lot of problems, such as product quality. Natural fermentation and artificial blending is unstable. Product standardization and quality stability is not enough, but also wine years untrue. Therefore, it was realized to establish a method which can quickly evaluate the whole quality and wine age of Chinese rice wine for wine industry. Fingerprint technique can reflect the quality of wine products from the whole and thereby it will provide reliable theoretical base to identify and to evaluate the quality of Chinese rice wine.To establish a database which can evaluate the quality of Chinese rice wine and to identify different years Chinese rice wine. The fingerprint technique are based on quality detection of flavor component of different years completed and base Shaoxing Chinese rice wine of guyuelongshan. In order to control the quality stabilization and to identify artificial and inferiority of Chinese rice wineThe results obtained from this study are listed bellow.1. In this study every influential factors of HS-SPME were compared and optimization of these factors were carried out. The optimum condition of extraction flavor composition of Chinese rice wine by HS-SPME-GC-MS was determined. The optimized method was as follows: 6mL rice wine was placed into 20mL vial and saturated with 2.0g sodium chloride, extraction temperature was 60℃, warm-up time was 15min, extraction time was 30min, injection port temperature was 250℃, desorption time was 6min.2. Volatile and semi-volatile compounds in the completed Chinese rice wine of 3 years, 5 years and 10 years were detected by HS-SPME-GC-MS, and control fingerprint of completed Chinese rice wine of 3 years, 5years and 10 years had been established. The similarity values of different time produced Chinese rice wine of different years were calculated by vector angle cosine method and correlation coefficient method. At last, the minimum similarity value to distinguish different years of Chinese rice wine was determined3. Volatile and semi-volatile compounds in the base Chinese rice wine of 1 years to 5 years, 7 years, 8 years and 10 years was detected by HS-SPME-GC-MS, and control fingerprint of base Chinese rice wine of 1 years to 5years, 7 years, 8 years and 10 years had been established. The similarity values of different time produced Chinese rice wine of different years were calculated by vector angle cosine method and correlation coefficient method. At last, the minimum similarity value to distinguish different years of Chinese rice wine was determined4. Had compared every influential factors of static headspace extraction and optimized these factors, and the optimum condition of extraction flavor composition of Chinese rice wine by HS-GC was decided. The optimized method was as follows: 4mL Chinese rice wine was placed into 20mL vial and saturated with 2.0g sodium chloride, equilibrium temperature was 55℃, equilibrium time is 20min.5. Volatile compounds in the completed Chinese rice wine of 3 years, 5 years and 10 years was detected by static headspace extraction. According to the standard of established fingerprint to do data processing, and the data of completed Chinese rice wine of 3 years, 5years and 10 years was analyzed by the method of cluster analysis. The result to identify the different batches of the same year completed. Chinese rice wine can be clustered together, but also can be distinguished the completed Chinese rice wine