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Article(id=1151437194096374393, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250226008, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1740499200000, receivedDateStr=2025-02-26, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752453619741, onlineDateStr=2025-07-14, pubDate=1749916800000, pubDateStr=2025-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752453619741, onlineIssueDateStr=2025-07-14, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752453619741, creator=13701087609, updateTime=1752453619741, updator=13701087609, issue=Issue{id=1151437189243089177, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='11', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752453618584, creator=13701087609, updateTime=1767768054466, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1215670588966883492, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1215670588966883493, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=50, endPage=57, ext={EN=ArticleExt(id=1151895322147042298, articleId=1151437194096374393, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Non-targeted metabolic analysis of volatile flavor substances in Miao rice wine based on headspace solid phase microextraction-gas chromatography-mass spectrometry, columnId=1151895321849721368, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Flavor Research, runingTitle=null, highlight=null, articleAbstract=

Objective To explore the compositional differences in the volatile flavor substances of 6 kinds of Miao rice wines and compare their volatile flavor qualities. Methods Volatile compounds of 6 kinds of Miao rice wines (MJ1-MJ6) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and the aroma qualities were compared using principal component analysis. Results A total of 99 kinds of volatile flavor substances were detected in the study, with significant differences in content and composition among the samples, among which 11 kinds of common substances such as ethyl decanoate, isobutanol, ethyl hexanoate and isoamyl acetate constituted the basic flavor of Miao rice wine. MJ1 to MJ6 contained 12, 7, 4, 7, 4 and 11 kinds of unique substances, respectively. The top 3 most abundant substances varied from sample to sample, but were mainly esters. In terms of substance categories, esters and alcohols dominated the volatile flavor substances of 6 kinds of Miao rice wines. Principal component analysis showed that alcohols, aromatics, esters, olefins, acids and other substances were the key factors affecting the aroma quality of rice wine, with the best aroma quality being obtained for rice wine MJ6. Conclusion This study clarifies the characteristics and differences of the aroma substances of 6 kinds of Miao rice wines, and provides an important reference for the development of the Miao rice wine industry.

, correspAuthors=Ju CHEN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Yu-Bing HUANG, Xiao-Fei LI, Yan-Mei LI, Ju CHEN), CN=ArticleExt(id=1151895331919769710, articleId=1151437194096374393, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质, columnId=1151895322046853658, journalTitle=食品安全质量检测学报, columnName=本期专题：食品风味研究, runingTitle=null, highlight=null, articleAbstract=

目的 探究6种苗家米酒挥发性风味物质的组成差异, 比较其挥发性风味品质。方法 借助顶空固相微萃取气相色谱-质谱技术对6种苗家米酒(MJ1~MJ6)挥发性风味物质进行分析, 利用主成分分析比较香气品质。结果 本研究共检测出99种挥发性风味物质, 各样本所含物质含量和组成存在明显差异, 其中癸酸乙酯、异丁醇、己酸乙酯、乙酸异戊酯等11种共有物质构成了苗家米酒的基本风味。MJ1~MJ6分别含特有物质12、7、4、7、4和11种。不同样本中含量最多的前3种物质有所不同, 但主要为酯类。从物质大类来看, 6种苗家米酒挥发性风味物质以酯类和醇类为主。主成分分析显示, 醇类、芳香类、酯类、烯烃类、酸类和其他类物质是影响米酒风味品质的关键因素, 其中米酒MJ6的香气品质最佳。结论 本研究明确了6种苗家米酒香气物质特点和差异, 为苗家米酒相关产业发展提供了重要参考。

, correspAuthors=陈菊, authorNote=null, correspAuthorsNote=
* 陈菊(1992—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工及风味品质研究。E-mail:
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黄裕兵(1987—), 男, 助理研究员, 主要研究方向为中药制剂物质基础研究。E-mail:

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黄裕兵(1987—), 男, 助理研究员, 主要研究方向为中药制剂物质基础研究。E-mail:

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黄裕兵(1987—), 男, 助理研究员, 主要研究方向为中药制剂物质基础研究。E-mail:

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注: A. 韦恩图; B. 共有物质含量; C. 特有物质含量。

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Eigenvalues and contribution rates of principal components

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主成分 特征值 方差贡献率/% 累计方差贡献率/%
PC1 4.302 47.797 47.797
PC2 2.539 28.212 76.009
PC3 1.367 15.190 91.199
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主成分的特征值及方差贡献率

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主成分 特征值 方差贡献率/% 累计方差贡献率/%
PC1 4.302 47.797 47.797
PC2 2.539 28.212 76.009
PC3 1.367 15.190 91.199
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Loading matrix of principal components

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指标 PC1 PC2 PC3
载荷(U1i) 因子得分系数 载荷(U2i) 因子得分系数 载荷(U3i) 因子得分系数
醇类 0.409 0.849 -0.318 -0.506 -0.084 -0.098
芳香类 0.419 0.869 -0.123 -0.196 0.369 0.431
醛类 0.203 0.422 0.484 0.771 0.373 0.436
酮类 -0.120 -0.248 0.506 0.806 -0.400 -0.468
酯类 0.403 0.835 0.249 0.397 -0.150 -0.175
烷烃类 0.200 0.414 0.564 0.899 0.103 0.120
烯烃类 0.403 0.836 -0.090 -0.144 0.292 0.341
酸类 -0.326 -0.676 0.073 0.116 0.477 0.558
其他 0.361 0.749 -0.026 -0.042 -0.461 -0.539
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主成分的载荷矩阵

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指标 PC1 PC2 PC3
载荷(U1i) 因子得分系数 载荷(U2i) 因子得分系数 载荷(U3i) 因子得分系数
醇类 0.409 0.849 -0.318 -0.506 -0.084 -0.098
芳香类 0.419 0.869 -0.123 -0.196 0.369 0.431
醛类 0.203 0.422 0.484 0.771 0.373 0.436
酮类 -0.120 -0.248 0.506 0.806 -0.400 -0.468
酯类 0.403 0.835 0.249 0.397 -0.150 -0.175
烷烃类 0.200 0.414 0.564 0.899 0.103 0.120
烯烃类 0.403 0.836 -0.090 -0.144 0.292 0.341
酸类 -0.326 -0.676 0.073 0.116 0.477 0.558
其他 0.361 0.749 -0.026 -0.042 -0.461 -0.539
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Comprehensive score

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样品 F1 F2 F3 F总 排名
MJ6 3.06 -0.64 1.62 4.04 1
MJ4 0.58 2.32 -0.93 1.97 2
MJ1 -1.79 1.43 0.76 0.40 3
MJ5 0.80 -0.06 -0.51 0.23 4
MJ2 0.16 -1.83 -0.77 -2.44 5
MJ3 -2.81 -1.22 -0.16 -4.19 6
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综合得分

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样品 F1 F2 F3 F总 排名
MJ6 3.06 -0.64 1.62 4.04 1
MJ4 0.58 2.32 -0.93 1.97 2
MJ1 -1.79 1.43 0.76 0.40 3
MJ5 0.80 -0.06 -0.51 0.23 4
MJ2 0.16 -1.83 -0.77 -2.44 5
MJ3 -2.81 -1.22 -0.16 -4.19 6
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基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质
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黄裕兵 1 , 李晓飞 1 , 李艳梅 1 , 陈菊 2, *
食品安全质量检测学报 | 本期专题：食品风味研究 2025,16(11): 50-57
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食品安全质量检测学报 | 本期专题：食品风味研究 2025, 16(11): 50-57
基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质
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黄裕兵1 , 李晓飞1, 李艳梅1, 陈菊2, *
作者信息
  • 1. 贵州省天然产物研究中心, 贵州医科大学中药功效成分发掘与利用全国重点实验室, 贵阳 550014
  • 2. 贵州省农业科学院辣椒研究所, 贵阳 550006

    • 黄裕兵(1987—), 男, 助理研究员, 主要研究方向为中药制剂物质基础研究。E-mail:

通讯作者:

* 陈菊(1992—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工及风味品质研究。E-mail:
Non-targeted metabolic analysis of volatile flavor substances in Miao rice wine based on headspace solid phase microextraction-gas chromatography-mass spectrometry
Yu-Bing HUANG1 , Xiao-Fei LI1, Yan-Mei LI1, Ju CHEN2, *
Affiliations
  • 1. State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chinese Medicine, Natural Products Research Center of Guizhou Province, Guiyang 550014, China
  • 2. Guizhou Pepper Research Institute, Guiyang 550006, China
出版时间: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250226008
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摘要
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目的 探究6种苗家米酒挥发性风味物质的组成差异, 比较其挥发性风味品质。方法 借助顶空固相微萃取气相色谱-质谱技术对6种苗家米酒(MJ1~MJ6)挥发性风味物质进行分析, 利用主成分分析比较香气品质。结果 本研究共检测出99种挥发性风味物质, 各样本所含物质含量和组成存在明显差异, 其中癸酸乙酯、异丁醇、己酸乙酯、乙酸异戊酯等11种共有物质构成了苗家米酒的基本风味。MJ1~MJ6分别含特有物质12、7、4、7、4和11种。不同样本中含量最多的前3种物质有所不同, 但主要为酯类。从物质大类来看, 6种苗家米酒挥发性风味物质以酯类和醇类为主。主成分分析显示, 醇类、芳香类、酯类、烯烃类、酸类和其他类物质是影响米酒风味品质的关键因素, 其中米酒MJ6的香气品质最佳。结论 本研究明确了6种苗家米酒香气物质特点和差异, 为苗家米酒相关产业发展提供了重要参考。

苗家米酒  /  非靶向代谢  /  挥发性化合物  /  共有物质  /  综合评价

Objective To explore the compositional differences in the volatile flavor substances of 6 kinds of Miao rice wines and compare their volatile flavor qualities. Methods Volatile compounds of 6 kinds of Miao rice wines (MJ1-MJ6) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and the aroma qualities were compared using principal component analysis. Results A total of 99 kinds of volatile flavor substances were detected in the study, with significant differences in content and composition among the samples, among which 11 kinds of common substances such as ethyl decanoate, isobutanol, ethyl hexanoate and isoamyl acetate constituted the basic flavor of Miao rice wine. MJ1 to MJ6 contained 12, 7, 4, 7, 4 and 11 kinds of unique substances, respectively. The top 3 most abundant substances varied from sample to sample, but were mainly esters. In terms of substance categories, esters and alcohols dominated the volatile flavor substances of 6 kinds of Miao rice wines. Principal component analysis showed that alcohols, aromatics, esters, olefins, acids and other substances were the key factors affecting the aroma quality of rice wine, with the best aroma quality being obtained for rice wine MJ6. Conclusion This study clarifies the characteristics and differences of the aroma substances of 6 kinds of Miao rice wines, and provides an important reference for the development of the Miao rice wine industry.

Miao rice wine  /  non-targeted metabolism  /  volatile compounds  /  common substances  /  comprehensive evaluation
黄裕兵, 李晓飞, 李艳梅, 陈菊. 基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质. 食品安全质量检测学报, 2025 , 16 (11) : 50 -57 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250226008
Yu-Bing HUANG, Xiao-Fei LI, Yan-Mei LI, Ju CHEN. Non-targeted metabolic analysis of volatile flavor substances in Miao rice wine based on headspace solid phase microextraction-gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 50 -57 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250226008
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0 引言
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米酒是中国传统的发酵酿造酒[1], 在药酒泡制领域占据着重要地位, 其独特的溶媒特性使其成为中草药活性成分的理想提取介[2]。米酒性温味辛, 具有温中散寒、活血养血并促进血液重分布等作用[3]。苗家米酒, 作为米酒中别具一格的品类, 深深扎根于苗族人民的文化与生活之中。它不仅是苗族人日常饮用的佳酿, 更是在祭祀、节庆等重要活动中承载着特殊的文化寓意, 是苗族文化传承的鲜活见证[4]。传统苗家米酒以糯米或大米为原料, 通过自然发酵后蒸馏制成的低度米酒, 不仅富含氨基酸、维生素等营养成分, 更因挥发性风味物质的多样性而备受关注[5]。而不同的米酒由于酿造原料、工艺、发酵微生物群落以及陈酿条件的差异, 会产生丰富多样的挥发性风味物质, 这些物质构成了米酒独特的风味指纹图谱[1,4-5]。研究苗家米酒挥发性风味物质, 不仅有助于揭示其独特风味的形成机制, 还能为其酿造工艺的优化和质量控制提供科学依据。然而, 目前苗家米酒的挥发性风味物质组成及其形成机制仍缺乏系统性研究, 尤其缺乏多组学技术结合的代谢层面解析。
挥发性化合物(volatile compounds, VOCs)是食品风味的物质基础, 其含量影响食品的感官品质[6]。传统气相色谱-质谱技术分析虽能实现靶向VOCs的定量检测, 但对复杂基质中未知/痕量组分的覆盖不足[7]。近年来, 顶空固相微萃取气相色谱-质谱技术(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)的非靶向代谢组学技术凭借其高通量、高灵敏度的优势, 逐渐成为解析食品风味形成机制的重要工具[8-9]。HS-SPME操作简便、无需有机溶剂, 能高效萃取复杂样品中的挥发性成分; GC具备强大的分离能力, 可将VOCs有效分离; MS则凭借精准的定性能力, 为化合物的鉴定提供关键信息[10-11], 这种联用技术已经广泛应用于各类食品风味分析中, 为深入剖析食品的风味组成提供了有力工具。例如, XIAO等[12]采用HS-SPME-GC-MS对来自4个不同地区(重庆、广东、湖南和江西)的4种腐乳的挥发性风味成分进行测定; 杨帅等[13]借助HS-SPME-GC-MS针对贵州不同产地糟辣椒的挥发性风味物质开展了检测分析, 结果表明, 糟辣椒中酸类、醇类以及萜烯类化合物含量处于较高水平; 苏伟等[14]通过电子舌结合GC-MS对黑糯米酒的风味物质进行分析, 结果表明主要风味物质为2-甲基丙醇、2,3-丁二醇、1,3-丁二醇、丙三醇、苯乙醇, 其含量随发酵时间呈动态变化。
目前, 针对苗家米酒挥发性风味的研究相对较少, 且多集中于单一品种或发酵过程[1,4-5]。本研究选取6种苗家米酒, 旨在运用HS-SPME-GC-/MS非靶向代谢分析方法, 全面系统地剖析其挥发性风味物质的多样性和共性, 为建立苗家米酒风味物质数据库奠定基础, 也有助于挖掘不同苗家米酒独特风味背后的关键成分, 为苗家米酒的风味化学研究提供新的数据和见解, 推动苗族米酒产业的标准化、科学化发展, 助力苗族传统米酒文化的传承与创新。
1 材料与方法
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1.1 材料与试剂
1.1.1 样品
从贵州苗族聚居地不同家庭作坊及小型酒厂收集6种具有代表性的苗家米酒样品分别命名为MJ1~MJ6。收集后将样品置于低温、避光环境保存, 立即运回实验室进行分析。
1.1.2 试剂
2-辛醇(色谱纯, 北京索莱宝科技有限公司)。
1.2 仪器与设备
DVB/CAR/PDMS萃取纤维(50/30 μm, 美国Supelco公司); 7890B/7000D GC/MS联用仪、HP-5MS UI毛细管柱(30 m×0.25 mm, 0.25 μm)(美国安捷伦有限公司); BSA423S型电子天平[精度为0.0001 g, 塞多利科学仪器(北京)有限公司]。
1.3 方法
1.3.1 样品前处理
实验方法参考陈菊等[11]的方法并稍加优化, 具体如下: 准确称取5.0 g(精确至0.0001 g)米酒至容积为20 mL的固相微萃取瓶中, 向该瓶内精准加入20 μL质量浓度为1 μg/μL的2-辛醇作为内标物。随后, 立即使用配备聚四氟乙烯衬里的硅橡胶盖子对采样瓶进行密封处理, 以防止样品挥发和外界杂质干扰。将样品瓶放置于温度恒定为60 ℃的磁力搅拌器上, 进行8 min的热平衡操作, 然后将老化处理的50/30 μm DVB/CAR/PDMS萃取头通过隔垫插入样品瓶内, 并缓慢推出纤维头, 使纤维头与样品液面保持约5 mm的距离, 顶空吸附40 min后, 快速移出萃取头, 并迅速将萃取头插入GC-MS进样口(250 ℃)热解析5 min。
1.3.2 检测条件
GC条件: 采用HP-5MS UI毛细管柱(30 m×250 μm, 0.25 μm); 载气为高纯He (纯度99.999%), 流速1.2 mL/min, 不分流; 进样口温度250 ℃; 升温程序为起始温度40 ℃, 保留2 min, 以3 ℃/min 升至85 ℃(保留1.5 min), 再以2.5 ℃/min升至152 ℃, 之后以20 ℃/min升至200 ℃, 最后以8 ℃/min升至280 ℃, 保留1 min。
MS条件: 电离源为电子轰击(electron impact, EI)、电离能量70 eV、发射电流34.6 μA、离子源温度230 ℃、四极杆温度150 ℃、接口温度280 ℃、调谐文件stune.u、扫描方式设为SCAN模式进行定性分析、离子碎片的扫描范围m/z 30~550 amu。
1.3.3 挥发性物质的定量分析
根据HS-SPME-GC-MS定性结果, 通过内标2-辛醇进行物质的半定量分析其含量, 按式(1)计算:
Ci=$\frac{{{A}_{i}}}{B}\times \frac{{{m}_{B}}}{m}$
式中: Ci为i物质的浓度, μg/g; Ai为i物质的峰面积; B为内标物峰面积; mB为内标物的添加量, g; m为样品质量, g。
1.4 数据处理
利用Excel 2007软件作数据分析、SPSS 19.0进行综合评价分析、Origin 2021软件和维恩图在线制作软件作图。
2 结果与分析
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2.1 6种苗家米酒挥发性风味物质分析
运用HS-SPME-GC-MS对6种米酒的挥发性风味物质进行测定, 结果如图1所示。在这些样品中, 共鉴定出99种挥发性风味物质, 涵盖了多种化学类别, 具体包括34种酯类、16种烯烃类、14种芳香类化合物、9种烷烃类、9种醇类、5种醛类、2种酮类、1种酸类以及9种其他物质。定量分析结果显示, 在MJ1、MJ4、MJ5和MJ6这4种米酒样品中, 含量最多的3种挥发性物质均为癸酸乙酯、棕榈酸乙酯和十四酸乙酯, 这3种物质的总含量分别占这4个样品挥发性物质总含量的59.18%、52.98%、55.79%和52.30%, 其中癸酸乙酯赋予米酒果香味[15], 并且该化合物具有较低阈值(0.2 mg/L)[15], 这使得它在米酒的风味表现中尤为突出。通过进一步计算, 癸酸乙酯在MJ1~MJ6中的香气活性值(odor activity value, OAV)分别为314、1970、138、1625、1391和1571, 可见OAV均远远大于1, 故癸酸乙酯对米酒的挥发性风味具有极其重要的贡献。棕榈酸乙酯赋予米酒脂肪味、腐败味、水果味[15], 其阈值为1.5 mg/L; 而十四酸乙酯(阈值为2 mg/L)则赋予米酒椰子、蜂蜡香味道[15]。计算结果显示, 除MJ3外的其他5个样品中, 这两种化合物的OAV均大于10, 表明该两种物质对米酒的挥发性风味的呈现也具有重要贡献。MJ2含量最多的3种物质为癸酸乙酯、月桂酸乙酯和辛酸乙酯, 这3种物质的总含量占其总挥发性物质的64.58%。而在MJ3中, 含量最多的3种物质则是癸酸乙酯、辛酸乙酯和2-苯乙醇, 它们的总含量占MJ3挥发性物质总量的61.30%。这些数据进一步揭示了不同米酒样品中主要挥发性成分的分布差异, 为理解米酒风味特征的多样性提供了重要依据。
从挥发性物质的化学组成分析来看, 酯类化合物在6种米酒样品的挥发性成分中呈现出显著的占比优势(图2A)。具体而言, MJ1~MJ6中酯类物质的相对含量分别为84.41% (MJ1)、78.45% (MJ2)、41.48% (MJ3)、82.70% (MJ4)、78.20% (MJ5)和71.28% (MJ6)。值得注意的是, 除MJ3样品外, 其余5种米酒中酯类物质的占比均超过总挥发性物质的70%, 这一现象充分说明酯类化合物是构成米酒特征香味的主要组分。进一步分析发现, MJ1~MJ6样品中酯类物质的种类数量也最为丰富(图2B)。在挥发性成分的次类别分布方面, 除MJ4样品外, 醇类物质在其他样品中均表现为第二大类挥发性成分, 其相对含量分别为5.79% (MJ1)、10.11% (MJ2)、33.55% (MJ3)、6.68% (MJ5)和8.05% (MJ6)。值得注意的是, MJ4样品中第二大类挥发性成分并非醇类, 而是其他类物质, 其占比达到6.78%。MJ1~MJ2分别检测出49种、35种、27种、47种、41种和43种挥发性物质(图2B), 具体来看, MJ1样品中鉴定出的49种挥发性成分, 包括酯类(23种)、醇类(5种)、烷烃类(7种)、芳香类(4种)、醛类(4种)、烯烃类(1种)、酮类(1种)、酸类(1种)及其他类(3种); MJ2样品检测到的35种挥发性物质中酯类(15种)和醇类(5种)占主导, 同时含有烯烃类(4种)、醛类(3种)、芳香类(3种)、烷烃类(2种)、酸类(1种)及其他类(2种); MJ3样品检出的27种挥发性成分包括醇类(6种)、酯类(9种)、醛类(3种)、芳香类(3种)、烯烃类(1种)、烷烃类(1种)、酮类(1种)、酸类(1种)及其他类(2种); MJ4样品鉴定出的47种挥发性物质以酯类(24种)为主, 其次为烷烃类(5种)、烯烃类(3种)、芳香类(3种)、醇类(2种)、醛类(3种)、酮类(1种)及其他类(6种); MJ5样品检测到的41种挥发性成分包括酯类(19种)、烯烃类(7种)、芳香类(3种)、烷烃类(4种)、醇类(3种)、醛类(1种)、酮类(1种)及其他类(3种); MJ6样品检出的43种挥发性物质中酯类(15种)和烯烃类(11种)占比最高, 此外还包含醇类(4种)、芳香类(6种)、烷烃类(2种)、醛类(1种)及其他类(4种)。该结果表明, 不同米酒样品的挥发性成分在种类上存在明显差异, 其中酯类物质在多数样品中占据主导地位, 而烯烃、醇类、芳香类等成分的分布则因样品而异。
综上, 6种米酒样品的挥发性成分存在显著差异: MJ2和MJ6未检出酮类物质, 而MJ4、MJ5和MJ6则未检出酸类物质。值得注意的是, 酯类和醇类物质在所有样品中均作为核心挥发性风味组分存在。据报道, 酯类化合物通常是指游离脂肪酸与脂质氧化后的产物。其中, 由短链脂肪酸参与生成的酯类物质, 呈现出典型的果香味特征; 而由长链脂肪酸所生成的酯类具有油脂气味的典型特性[16], 且该种酯类物质对风味的呈现具有较大贡献。醇类物质大多具有令人愉快的气味。其中, 不饱和醇具有较低的感官阈值, 能够在较低浓度下被感知, 故此类物质通常具备较高的香气活性值, 这表明不饱和醇在食品体系中对整体风味特征的形成和呈现具有显著且重要的贡献[17]。
2.2 不同苗家米酒特有和共有挥发性物质分析
通过对6种苗家米酒挥发性成分的比较分析, 发现其共同含有11种特征性风味物质(图3A), 包括2种醇类、5种酯类、1种烯烃类、1种醛类和2种其他类物质。这些共有成分在MJ1~MJ6中的相对含量分别为23.72%、75.84%、86.85%、50.26%、45.73%和46.19%, 构成了苗家米酒的基础风味特征。值得注意的是, 癸酸乙酯在所有样品中均呈现较高含量, 尤其在MJ2、MJ4、MJ5和MJ6中, 其含量显著高于其他挥发性成分(图3B), 表明该化合物对苗家米酒的整体风味具有重要贡献。此外, 各样品还表现出独特的风味物质组成特征: MJ1、MJ2、MJ3、MJ4、MJ5和MJ6分别含有12种、7种、4种、7种、4种和11种特有挥发性成分(图3A)。这些特有物质的存在可能是造成不同米酒样品风味差异的关键因素, 为苗家米酒的风味多样性提供了物质基础。MJ1样品鉴定出的12种特有挥发性物质中以十七烷(4.37 μg/g)含量最高(图3C), 这些物质赋予MJ1橙子香气味[15]、丁香[18]、烟熏味[19]、李子香、冬青叶香味[15]等香气。MJ2样品的7种特有物质中辛酸异戊酯(8.42 μg/g)含量最为突出(图3C), 风味分析显示, 这些物质赋予其水果香、青草香、果甜香等味道[20-21]。MJ3的特有物质是2,3-丁二醇、(2,2-二乙氧基)乙基-苯、草蒿脑和3-羟基-2-丁酮, 其中3-羟基-2-丁酮是其含量最多的特有物质(0.66 μg/g), 这些物质赋予MJ3类似橡皮的化学味[15]、青草香[22]、略香的刺激味[23]。9-癸酸乙酯、2-癸酸甲丁酯、2-苯基戊烷、二甲醚、苯并呋喃、1-苯基-1-丙炔和2-甲基苯并呋喃是MJ4的特有物质(图3C)。4-乙炔基甲苯、β-柏木烯、反-菖蒲烯和间伞花烃是MJ5的特有挥发性物质(图3C), 这些物质赋予MJ5花香味、木香味等风味[24]。MJ6的特有挥发性物质为α-松油醇、茚、苊、甲酸苯甲酯、月桂烯、2-表-α-柏木萜烯、γ-蛇床烯、δ-杜松烯、去氢白菖烯、苊烯和2-戊酰呋喃(图3C), 这些物质赋予其甜紫丁香味、铃兰香味、木香味、药草香、辛香[19,25]。MJ4~MJ6含量最高的特有物质分别为二甲醚(10.18 μg/g)、β-柏木烯(7.77 μg/g)和δ-杜松烯(10.22 μg/g)(图3C)。
2.3 米酒的香气综合品质评价
为深入剖析6种米酒样品的整体香气特征, 本研究基于醇类、芳香类、醛类、酮类、酯类等9个指标对其开展主成分分析。依据特征值筛选原则, 本研究选取了特征值大于1的3个成分作为主成分[26-27], 以提取米酒样品的关键信息。如表1所示, 这3个主成分的特征值分别为4.302、2.539和1.367, 其方差贡献率分别为47.797%、28.212%和15.190%, 累计方差贡献率达91.199%。这一结果表明, 所提取的3个主成分能够有效保留原始9个风味指标91.199%的信息量, 充分满足数据分析的可靠性要求。基于此, 本研究采用这3个主成分构建综合评价模型, 用于系统比较6种米酒样品的整体香气品质特征。
主成分对整体的影响程度可借助主成分载荷矩阵中的变量予以体现[28-30]。数据经过旋转处理后, 各因子呈现出明显的两极分化态势, 这一特性有助于更为精准地明确各因子的实际内涵。3个主成分的载荷矩阵详见表2。综合分析表1和表2的数据可知, 第1主成分的方差贡献率为47.797%, 该主成分主要反映了醇类、芳香类、酯类、烯烃类、酸类以及其他类物质的相关信息, 提示这些物质在挥发性风味成分中占据重要地位, 其高载荷表明它们对米酒的整体风味特征具有显著影响。第2主成分的方差贡献率为28.212%, 其主要体现了醛类、酮类和烷烃类物质的信息, 表明这些物质虽然在总挥发性成分中的占比相对较低, 但它们对米酒的风味特征同样具有不可忽视的作用。
在对各指标数据进行标准化处理之后, 对3个主成分进行评分, 分别用F1、F2和F3代表这3个主成分的得分, 主成分得分的计算方式为载荷(Ui)与9个变量标准值(Xi)乘积的加合值, 具体计算如公式(1)~(3):
F1=U1iX1+U1iX2+U1iX3+U1iX4+U1iX5+U1iX6+U1iX7+U1iX8+ U1iX9
F2=U2iX1+U2iX2+U2iX3+U2iX4+U2iX5+U2iX6+U2iX7+U2iX8+ U2iX9
F3=U3iX1+U3iX2+U3iX3+U3iX4+U3iX5+U3iX6+U3iX7+U3iX8+U3iX9
在主成分分析中, 主成分得分的高低直接反映了该主成分对整体数据的贡献程度。得分越高, 表明该主成分在数据中的重要性越高。为了更全面地评估米酒样品的香气品质, 本研究以第1、第2和第3主成分的特征值分别除以特征值总和, 作为权重数, 构建了一个综合评价模型。该模型的表达式为: F总=0.524×F1+0.309×F2+0.167×F3, 具体得分情况见表3。从表3可知6种米酒样品的综合评分从高到低依次为: MJ6、MJ4、MJ1、MJ5、MJ2和MJ3。这一结果表明, 在所分析的米酒样品中, MJ6的香气品质最为出色, 紧随其后的是MJ4, 而MJ3的香气品质相对较弱。通过这一综合评价模型, 可以有效地对不同米酒样品的香气品质进行排序和比较, 为米酒的品质评估提供了一个科学且量化的依据。
3 结论
收起
本研究运用HS-SPME-GC-MS非靶向代谢分析技术, 对6种苗家米酒挥发性风味物质进行研究, 通过主成分分析比较其风味品质。结果显示, 6种苗家米酒共检测出99种挥发性风味物质, 数量在不同样品(MJ1~MJ6)中分别为49种、35种、27种、47种、41种和43种, 物质组成差异明显。其中共有物质有11种, 构成苗家米酒基本风味, 体现传统酿造工艺共性; 同时各有特有物质, MJ1~MJ6分别含12种、7种、4种、7种、4种和11种, 与原料、工艺及地域环境有关, 赋予米酒独特风味。物质含量上, MJ1、MJ4、MJ5和MJ6含量前3为癸酸乙酯、棕榈酸乙酯和十四酸乙酯; MJ2是癸酸乙酯、月桂酸乙酯和辛酸乙酯; MJ3是癸酸乙酯、辛酸乙酯和2-苯乙醇。从大类看, 6种米酒的挥发性物质主要为酯类和醇类物质。主成分分析表明, 醇类、酯类等6类物质贡献率较高, 是影响风味品质的关键。综合评定得出米酒MJ6香气品质最佳。本研究为苗家米酒品质评价、工艺优化和特色产品开发提供了依据, 也为传统发酵食品风味研究提供了方法参考。
基金
收起
  • 贵州省科技计划项目(黔科合基础-ZK[2024]一般535)
  • 贵州省科技计划项目(黔科合基础MS[2025]124)
  • 贵州省科技计划项目(黔科合成果-LC[2024]010)
文献
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2025年第16卷第11期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250226008
  • 接收时间：2025-02-26
  • 首发时间：2025-07-14
  • 出版时间：2025-06-15
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  • 收稿日期：2025-02-26
基金
贵州省科技计划项目(黔科合基础-ZK[2024]一般535)
贵州省科技计划项目(黔科合基础MS[2025]124)
贵州省科技计划项目(黔科合成果-LC[2024]010)
作者信息
    1. 贵州省天然产物研究中心, 贵州医科大学中药功效成分发掘与利用全国重点实验室, 贵阳 550014
    2. 贵州省农业科学院辣椒研究所, 贵阳 550006

通讯作者:

* 陈菊(1992—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工及风味品质研究。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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