食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033704

分析与检测

基于GC×GC-TOF/MS初探茶、酒风味融合

  • 刘洋 ,
  • 李国辉 ,
  • 曹晓念 ,
  • 赵旭冬 ,
  • 敖宗华 ,
  • 钟其顶 ,
  • 沈才洪
展开
  • 1(国家市场监管技术创新中心(轻工消费品质质量安全),北京,100015)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(中轻技术创新中心有限公司,北京,100015)
    4(泸州老窖股份有限公司,四川 泸州,646000)
    5(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:硕士研究生(李国辉高级工程师和曹晓念高级工程师为共同通信作者,E-mail:liguohui193@163.com;caozengjia@163.com)

收稿日期: 2022-09-19

  修回日期: 2022-11-02

  网络出版日期: 2023-08-31

基金资助

泸州市科技计划项目(2020-SYF-18)

收起

Flavor integration of tea and wine by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

  • LIU Yang ,
  • LI Guohui ,
  • CAO Xiaonian ,
  • ZHAO Xudong ,
  • AO Zonghua ,
  • ZHONG Qiding ,
  • SHEN Caihong
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  • 1(Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety for State Market Regulation, Beijing 100015, China)
    2(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    3(Sinolight Technology Innovation Centre Co.Ltd., Beijing 100015, China)
    4 (Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    5(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2022-09-19

  Revised date: 2022-11-02

  Online published: 2023-08-31

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摘要

茶酒是茶和酒结合的产物,成分组成及风味复杂,研究采用液液萃取和顶空固相微萃取结合全二维气相色谱-飞行时间质谱联用(comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, GC×GC-TOF/MS)分析茶酒及其基酒的挥发性成分组成和相对含量。结果显示,茶酒中分析鉴定出366种挥发性组分,包括酯类化合物136种,醇类39种,醛酮类48种,酸及酸酐30种,酚类4种,呋喃类16种,含氮化合物31种,萜烯类7种,含硫化合物6种,醚类7种,烷类14种,其他化合物28种。液液萃取和顶空固相微萃取结合GC×GC-TOF/MS的分析方法可快速、全面分析鉴定茶酒中各类挥发性组分,结果对于明确茶酒物质基础具有重要意义,为茶酒的风味体系、风味融合和健康属性研究提供了科学支撑。

关键词： 液液萃取; 顶空固相微萃取; 全二维气相色谱-飞行时间质谱; 茶酒; 挥发性成分

本文引用格式

刘洋 , 李国辉 , 曹晓念 , 赵旭冬 , 敖宗华 , 钟其顶 , 沈才洪 . 基于GC×GC-TOF/MS初探茶、酒风味融合[J]. 食品与发酵工业, 2023 , 49(15) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.033704

Abstract

Tea wine is the combination product of tea and wine, with complex composition and flavor. In this study, liquid-liquid extraction(LLE) and headspace solid-phase microextraction(HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF/MS) were used to analyze the sources and characteristics of the volatile components of tea wine and its basic liquor. 366 volatile components in tea wine were identified in this research, including 136 esters, 39 alcohols, 48 aldehydes and ketones, 30 acids and anhydrides, 4 phenols, 16 furans, 31 nitrogen-containing compounds, 7 terpenes, 6 sulfur-containing compounds, 7 alkanes, 14 ethers, and 28 others. LLE-HS-SPME combined with GC×GC-TOF/MS could quickly and comprehensively analyze and identify various volatile components in tea wine. The results assist in understanding the material basis and provide scientific support for the flavor system, flavor integration and health attributes of tea wine.

Key words： liquid-liquid extraction; headspace solid-phase microextraction; comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry; tea wine; volatile components

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