食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027500

分析与检测

采用GC-IMS比较不同贮存时间酱香型白酒的挥发性成分特征

  • 何菲 ,
  • 段佳文 ,
  • 蒋英丽 ,
  • 沈毅 ,
  • 李贺贺 ,
  • 孙宝国
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  • 1(北京工商大学 食品质量与安全北京实验室,北京,100048)
    2(北京工商大学 中国轻工业酿酒分子工程重点实验室,北京,100048)
    3(四川郎酒股份有限公司,四川 泸州,646000)
硕士研究生(李贺贺助理研究员为通信作者,E-mail:xyzhehe@126.com)

收稿日期: 2021-03-24

  修回日期: 2021-05-15

  网络出版日期: 2022-01-27

基金资助

国家自然科学基金项目(31701567);西藏自治区科技计划项目(XZ202001ZY0017N)

收起

Comparison of volatile compounds characteristics in sauce flavor Baijiu with different storage time by GC-IMS

  • HE Fei ,
  • DUAN Jiawen ,
  • JIANG Yingli ,
  • SHEN Yi ,
  • LI Hehe ,
  • SUN Baoguo
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  • 1(Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)
    2(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China)
    3(Sichuan Langjiu Group Co.Ltd.,Luzhou 646000,China)

Received date: 2021-03-24

  Revised date: 2021-05-15

  Online published: 2022-01-27

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摘要

气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS) 作为一种简单、快速、准确、无损的检测方法,目前在白酒领域应用较少,该研究探究了GC-IMS应用于白酒分析的最优方法。研究结果表明,盐离子浓度对物质检测影响不大,可不加盐直接分析;最优酒样稀释度为10%;最优平衡体积为1 mL,平衡温度为 60 ℃,平衡时间为10 min。利用最优方法对同一轮次不同贮存时间的郎酒样品进行分析,发现部分酯类物质、醛酮类物质在贮存较久的酒样中含量偏高,贮存时间为15和20年的酒样中,乙酸丁酯、己酸甲酯、戊醇、戊酸乙酯、庚酸乙酯、异己酸乙酯、己酸丙酯、正己醇、辛酸乙酯、2-戊酮、戊醛含量显著升高。该研究为GC-IMS应用于白酒,特别是不同贮存时间酱香型白酒的研究提供了理论与方法借鉴。

关键词： 气相色谱-离子迁移谱(GC-IMS); 酱香型白酒; 盐离子; 酒精度; 平衡体积; 平衡温度

本文引用格式

何菲 , 段佳文 , 蒋英丽 , 沈毅 , 李贺贺 , 孙宝国 . 采用GC-IMS比较不同贮存时间酱香型白酒的挥发性成分特征[J]. 食品与发酵工业, 2022 , 48(1) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.027500

Abstract

Gas chromatography-ion mobility spectrometry (GC-IMS) is a simple, rapid, accurate, and non-destructive detection method, however it rarely used in Baijiu industry currently. In this study, the optimal method of GC-IMS for detecting volatile compounds in Baijiu was evaluated. The results showed that the salt ion concentration had little effect on the substance detection, so samples could be directly analyzed without salt. Secondly, it was confirmed that the optimal alcohol content of the liquor sample was 10%; the optimal equilibrium volume was 1 mL, the equilibrium temperature was 60 ℃, and the equilibrium time was 10 min. Finally, through the analysis of Langjiu Baijiu samples with the same round and different storage times by the optimized methods, it was found that most esters, aldehydes and ketones had larger contents in the Baijiu samples with a longer storage time. The contents of butyl acetate, methyl caproate, pentanol, ethyl valerate, ethyl heptanoate, ethyl isohexanoate, propyl caproate, n-hexanol, ethyl caprylate, 2-pentanone, and valeraldehyde significantly increased in 15 and 20-year Baijiu samples. The results provide a theoretical and methodological reference for the application of GC-IMS in Baijiu,especially the sauce flavor Baijiu with different storage time.

Key words： GC-IMS; sauce flavor Baijiu; salt ion; alcohol content; equilibrium volume; equilibrium temperature

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