不同类型红曲黄酒中挥发性风味组分比较分析
Comparative analysis of volatile flavor components in different types of Hong Qu glutinous rice wine

采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC/MS）技术分析4种不同红曲黄酒中的挥发性风味组分. 以色谱出峰总峰面积（乙醇除外）为主要指标，以质谱鉴定出的化合物种类数为辅助指标，对影响红曲黄酒中挥发性风味组分萃取效果的4个因素进行优化. 结果表明，最佳萃取条件为: 50/30μm DVB/CAR/ PDMS纤维头，氯化钠质量浓度0.33g·mL-1萃取体系，萃取温度60℃和萃取时间60min. 在最优的萃取条件下萃取4种红曲黄酒中的挥发性风味组分，经GC/MS分析检测，共检出49种挥发性风味成分. 通过主成分分析（PCA）和风味特征贡献度分析（CA），找出与4种类型红曲黄酒香气特征密切相关的挥发性风味成分.
The volatile flavor components of four kinds of Hong Qu glutinous rice wine were extracted using headspace solid phase microextraction (HS-SPME) technique，followed by gas chromatography mass spectrometry (GC-MS) combined with identification of volatile flavor components based on spectral database retrieval technology. Firstly，headspace solid phase microextraction parameters were optimized based on area of peaks. Results showed that 50/30μm DVB/CAR/PDMS fiber was the most suitable for the extraction of volatile flavor components from Hong Qu glutinous rice wine. Under 0.33g·mL-1 sodium chloride extraction system，extraction temperature 60℃ and extraction time 60min，volatile flavor components in Hong Qu glutinous rice wine could be extracted to the maximum extent. The volatile flavor compounds of four kinds of Hong Qu glutinous rice wine were extracted by SPME-GC/MS under the optimal headspace solid phase microextraction parameters. The total 49 kinds volatile flavor compound were detected in the four types of Hong Qu glutinous rice wine. Furthermore，characteristics of volatile flavor components of different Hong Qu glutinous rice wines were found out through principal component analysis (PCA) and contribution analysis