食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 289 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034296

分析与检测

顶空固相微萃取-全二维气相色谱-飞行时间质谱解析泉香型白酒的风味物质

  • 秦炳伟 ,
  • 吕志远 ,
  • 张梦梦 ,
  • 刘阳晴雪 ,
  • 刘玉涛 ,
  • 王文洁 ,
  • 胥鑫钰 ,
  • 李小杰 ,
  • 崔新莹 ,
  • 商海林 ,
  • 王瑞明 ,
  • 高红波 ,
  • 宋妍妍
展开
  • 1(齐鲁工业大学 生物工程学院,山东 济南,250353)
    2(济南趵突泉酿酒有限责任公司,山东 济南,250115)
    3(中国食品发酵工业研究院有限公司,北京,100015)
    4(广州禾信仪器股份有限公司,广东 广州,510535)
第一作者:硕士,助理工程师(王瑞明教授和高红波教授级高级工程师为共同通信作者,E-mail:ruiming3k@163.com;15011559852@139.com)

收稿日期: 2022-11-14

  修回日期: 2022-12-09

  网络出版日期: 2023-10-25

基金资助

山东省自然科学基金面上项目(ZR2020MC203)

收起

Analysis of flavor substances in spring-flavor Baijiu by HS-SPME-GC×GC-TOF-MS

  • QIN Bingwei ,
  • LYU Zhiyuan ,
  • ZHANG Mengmeng ,
  • LIU Yangqingxue ,
  • LIU Yutao ,
  • WANG Wenjie ,
  • XU Xinyu ,
  • LI Xiaojie ,
  • CUI Xinying ,
  • SHANG Hailin ,
  • WANG Ruiming ,
  • GAO Hongbo ,
  • SONG Yanyan
Expand
  • 1(College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China)
    2(Jinan Baotuquan Liquor-making Co.Ltd., Jinan 250115, China)
    3(China National Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    4(Guangzhou Hexin Instrument Co.Ltd., Guangzhou 510535, China)

Received date: 2022-11-14

  Revised date: 2022-12-09

  Online published: 2023-10-25

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摘要

泉香型白酒是一种创新香型,属于其他香型。为了定性泉香型白酒挥发性组分的种类数和解析泉香型白酒的风味物质,该研究采用顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction -comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, HS-SPME-GC×GC-TOF-MS)对泉香型白酒挥发性风味物质进行组分鉴定,根据正向和反向匹配度均>800、可能性≥75%,再结合C7~C40正构烷烃保留指数(retention index, RI)进行定性,采用归一化法与内标法进行半定量,计算气味活度值(odor activity values, OAV)。共检测出1 258种成分,利用匹配度和可能性定性,鉴定出可信度较高的566种香气成分,其中酯类峰面积最大,其次是醇类、酸类、醛类和酮类,说明这五类是泉香型白酒重要香气组分。再利用正构烷烃RI值定性出泉香型白酒重要成分251种。根据OAV值,共鉴定出21种关键酯类香气化合物,通过对泉香型白酒与浓香型白酒和芝麻香型白酒样品中酯类、醇类、酸类、醛类、酮类、吡嗪和硫化物等不同种类香气组分比较分析,鉴定出泉香型白酒与浓香型白酒和芝麻香型白酒的共性与差异性。基于HS-SPME-GC×GC-TOF-MS检测方法对泉香型白酒风味物质进行全面解析,将有助于对泉香型白酒风格独特的认识,进而科学有效地进行质量控制和品质提升。

关键词： 顶空固相微萃取-全二维气相色谱-飞行时间质谱; 泉香型白酒; 定性; 内标; 酯类物质; OAV; 共性与差异性

本文引用格式

秦炳伟 , 吕志远 , 张梦梦 , 刘阳晴雪 , 刘玉涛 , 王文洁 , 胥鑫钰 , 李小杰 , 崔新莹 , 商海林 , 王瑞明 , 高红波 , 宋妍妍 . 顶空固相微萃取-全二维气相色谱-飞行时间质谱解析泉香型白酒的风味物质[J]. 食品与发酵工业, 2023 , 49(18) : 289 -296 . DOI: 10.13995/j.cnki.11-1802/ts.034296

Abstract

Spring-flavor Baijiu is an innovative flavor and belongs to other flavor types. To determine the types of volatile components and analyze the flavor substances in spring-flavor Baijiu, headspace solid phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS) was used to detect volatile flavor substances in spring-flavor Baijiu in this study. In total, 1 258 volatile compounds were identified carried out by comparing the mass spectra with NIST Library,566 aroma components with high reliability were identified according to the matching degree and possibility. Among them, esters had the largest peak area, followed by alcohols, acids, aldehydes and ketones, indicating that these five types are important aroma components of spring-flavor Baijiu.251 important components of spring-flavor Baijiu were identified by the retention index (RI) which was confirmed with alkane mixture (C7-C40). According to OAV, 21 key ester aroma compounds were identified. Through five kinds of important compounds plus pyrazines and sulfur compounds, the commonalities and differences among spring-flavor Baijiu, Luzhou flavor Baijiu, and sesame-flavor Baijiu were identified. Based on HS-SPME-GC×GC-TOF-MS, a comprehensive analysis of flavor substances in spring-flavor Baijiu will help people to understand the unique style of spring-flavor Baijiu, and then scientifically and effectively control and improve the quality.

Key words： HS-SPME-GC×GC-TOF-MS; spring-flavor Baijiu; qualitative; interior label; esters; OAV; commonality and difference

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