食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 234 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027017

分析与检测

全二维气相色谱飞行时间质谱技术解析明绿液白酒挥发性组分特征

  • 高梦昕 ,
  • 付启海 ,
  • 李东风 ,
  • 巩建 ,
  • 范新发 ,
  • 陈双 ,
  • 徐岩
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
    3(安徽明光酒业有限公司,安徽 明光,239400)
硕士研究生(陈双副教授和徐岩教授为共同通讯作者,E-mail:yxu@jiangnan.edu.cn; shuangchen@jiangnan.edu.cn)

收稿日期: 2021-03-08

  修回日期: 2021-03-15

  网络出版日期: 2021-09-27

基金资助

国家十三五重点研发计划项目(2018YFC1604100);江苏省高等学校大学生创新创业训练计划项目(202010295057Z)

收起

Characterization of volatile components of Minglvye Baijiu by two-dimensional gas chromatography/time-of-flight mass spectrometry

  • GAO Mengxin ,
  • FU Qihai ,
  • LI Dongfeng ,
  • GONG Jian ,
  • FAN Xinfa ,
  • CHEN Shuang ,
  • XU Yan
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  • 1(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
    2(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China)
    3(Anhui Mingguang Spirits Co.Ltd.,Mingguang 239400,China)

Received date: 2021-03-08

  Revised date: 2021-03-15

  Online published: 2021-09-27

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摘要

采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)结合全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,GC×GC-TOFMS)技术对安徽明绿液酒的挥发性组分特征进行了分析。通过与自建白酒挥发性风味数据库比对、商业化数据库比对等多策略联用鉴定分析策略,在明绿液酒中鉴定出810种挥发性组分,包括386种潜在香气活性组分。通过对明绿液酒挥发性组分的解析,为白酒挥发性风味数据库补充了21种新的挥发性组分,10种新的潜在香气活性组分,包括2-甲氧基-3-异丁基吡嗪和2-甲氧基-3-异丙基吡嗪等明绿液酒特有的挥发性香气物质。为进一步探究这些独特香气物质的来源,对明绿液酒独特酿造原料绿豆的挥发性组分进行了分析,通过HS-SPME-GC×GC-TOFMS分析技术在蒸煮绿豆中鉴定出挥发性组分335种,其中潜在香气活性组分262种。发现甲氧基吡嗪、丁香酚等明绿液酒中的独特组分主要来源于绿豆原料,阐明绿液酒的独特风格与其独特原料的关联关系。该研究将有助于增进对酿造原料多样性之于白酒风格独特性的认识。

关键词： 全二维气相色谱-飞行时间质谱; 白酒挥发性风味组分数据库; 挥发性组分特征; 香气组分; 明绿液白酒

本文引用格式

高梦昕 , 付启海 , 李东风 , 巩建 , 范新发 , 陈双 , 徐岩 . 全二维气相色谱飞行时间质谱技术解析明绿液白酒挥发性组分特征[J]. 食品与发酵工业, 2021 , 47(17) : 234 -241 . DOI: 10.13995/j.cnki.11-1802/ts.027017

Abstract

The volatile compounds in Minglvye Baijiu were characterized by headspace solid phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. A total of 810 volatile compounds and 386 potential aroma active compounds were identified. Compared with the Baijiu Flavor Library, Minglvye Baijiu supplemented 21 volatile compounds and 10 potential aroma active compounds, including 2-methoxy-3-isobutylpyrazine and 2-methoxy-3-isopropylpyrazine. A total of 335 volatile compounds and 262 potential aroma active compounds were identified in cooked mung bean. The detection of compounds in mung bean such as methoxypyrazine and eugenol proved that the relationship between unique flavor of Minglvye Baijiu and its raw material. The results will enhance the understanding of the diversity of brewing materials on the uniqueness of Baijiu flavor.

Key words： comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS); Baijiu Flavor Library; volatile component characteristics; aroma compounds; Minglvye Baijiu

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