食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 223 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029100

全二维与一维气相色谱质谱联用技术解析苏派黄酒挥发性组分

  • 刘少璞 ,
  • 周志磊 ,
  • 姬中伟 ,
  • 曹杰 ,
  • 毛健
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  • 1(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
    3(国家黄酒工程技术研究中心,浙江 绍兴,312000)
    4(江南大学(绍兴)产业技术研究院,浙江 绍兴,312000)
    5(江苏张家港酿酒有限公司,江苏 苏州,215637)
第一作者:硕士研究生(毛健教授为通信作者,E-mail:maojian@jiangnan.edu.cn)

收稿日期: 2021-08-21

  修回日期: 2021-09-03

  网络出版日期: 2022-05-26

基金资助

国家自然科学基金面上项目(31771968);国家自然科学基金青年项目(32001828);国家轻工技术与工程一流学科自主课题项目(LITE2 18-13)

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Characterization of the volatile profile of Jiangsu Huangjiu by GC×GC-TOFMS and GC-MS

  • LIU Shaopu ,
  • ZHOU Zhilei ,
  • JI Zhongwei ,
  • CAO Jie ,
  • MAO Jian
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)
    4(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    5(Jiangsu Zhangjiagang Brewery Co. Ltd., Suzhou 215637, China)

Received date: 2021-08-21

  Revised date: 2021-09-03

  Online published: 2022-05-26

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摘要

江苏地区是中国黄酒的主要产区之一,但苏派黄酒挥发性组分特征尚不明晰。采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合全二维气相色谱-飞行时间质谱技术(comprehensive two-dimensional gas chromatography-time of flight mass spectrometry,GC×GC-TOFMS)与一维气相色谱-质谱技术(gas chromatography-mass spectrometry,GC-MS)分别对苏派黄酒挥发性组分进行定性和定量分析。结果显示,HS-SPME-GC×GC-TOFMS共鉴定出432种挥发性化合物,其中半干型和半甜型黄酒分别有203和119种,以酯类、醇类、醛类和芳香族化合物为主。进一步对其中37种化合物进行HS-SPME-GC-MS定量与香气活度值(odor activity value,OAV)分析,结果显示,苏派黄酒中共有19种OAV>1的香气化合物,其中半干型和半甜型黄酒分别有17和18种,为苏派黄酒中关键香气物质。该研究解析了苏派黄酒挥发性组分,丰富了中国黄酒风味化学理论体系,为风味导向的苏派黄酒品质控制提供数据支持。

关键词： 苏派黄酒; 全二维气相色谱-飞行时间质谱; 一维气相色谱-质谱; 挥发性组分; 香气活度值; 关键香气物质

本文引用格式

刘少璞 , 周志磊 , 姬中伟 , 曹杰 , 毛健 . 全二维与一维气相色谱质谱联用技术解析苏派黄酒挥发性组分[J]. 食品与发酵工业, 2022 , 48(9) : 223 -229 . DOI: 10.13995/j.cnki.11-1802/ts.029100

Abstract

Jiangsu region is one of the main producing areas of Chinese Huangjiu. However, the volatile profile of Jiangsu Huangjiu is still unclear. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) and one-dimensional gas chromatography-mass spectrometry combined with headspace solid-phase microextraction (HS-SPME) were used to characterize the volatile compounds of Jiangsu Huangjiu qualitatively and quantitatively. The results showed that a total of 432 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among them, an average of 203 and 119 compounds in semi-dry and semi-sweet Huangjiu were identified, respectively. The main volatile compounds of Jiangsu Huangjiu were esters, alcohols, aldehydes, and aromatics. Furthermore, 37 compounds were analyzed by HS-SPME-GC-MS quantification and odor activity value (OAV). The results showed that there were 19 aroma compounds with OAV>1 in Jiangsu Huangjiu. Among them, there were 17 and 18 compounds in semi-dry and semi-sweet rice wines, respectively, which were the key aroma compounds of Jiangsu Huangjiu. This study enriches theoretical system of flavor chemistry of Huangjiu and provides data support for flavor-oriented Jiangsu Huangjiu quality control through the characterization of the volatile profile of Jiangsu Huangjiu.

Key words： Jiangsu Huangjiu; comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS); gas chromatography-mass spectrometry(GC-MS); volatile compounds; odor activity value; key aroma compounds

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