食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 290 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036825

分析与检测

超高效液相色谱-质谱-一测多评法结合质量控制图在高温大曲生产过程品控分析中的应用

  • 杨军林 ,
  • 田栋伟 ,
  • 王佳 ,
  • 赵雯宇 ,
  • 黄河鸥 ,
  • 范恩帝 ,
  • 朱安然 ,
  • 尤小龙 ,
  • 吴成 ,
  • 胡建锋 ,
  • 汪地强
展开
  • (贵州习酒股份有限公司,贵州 遵义,564622)
第一作者:硕士,工程师(汪地强高级工程师为通信作者,E-mail:diqiangwang@163.com)

收稿日期: 2023-07-19

  修回日期: 2023-08-15

  网络出版日期: 2024-06-11

基金资助

遵义市优秀青年科技创新人才培养项目(遵优青[2019]1号);贵州省科技计划项目(黔科合[2020]2Y042);贵州省纯粮固态酿造技术工程研究中心建设(黔财建[2019]303号);贵州省工业和信息化发展专项资金项目(黔财工[2021]165号)

收起

Application of ultra-high-performance liquid chromatography high-resolution mass spectrometry-quantitative analysis of multi-components by single-marker method combined with quality control chart in quality control analysis of high temperature Daqu production process

  • YANG Junlin ,
  • TIAN Dongwei ,
  • WANG Jia ,
  • ZHAO Wenyu ,
  • HUANG Heou ,
  • FAN Endi ,
  • ZHU Anran ,
  • YOU Xiaolong ,
  • WU Cheng ,
  • HU Jianfeng ,
  • WANG Diqiang
Expand
  • (Guizhou Xijiu Co.Ltd., Zunyi 564622, China)

Received date: 2023-07-19

  Revised date: 2023-08-15

  Online published: 2024-06-11

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摘要

为了更好地监控不同生产环节下高温大曲的品质,对参与高温大曲发酵过程中重要风味成分前体氨基酸含量进行全面、准确的控制,该文通过收集制曲车间不同生产环节下高温大曲样品,采用超高效液相色谱-质谱-一测多评(ultra-high-performance liquid chromatography high-resolution mass spectrometry-quantitative analysis of multi-components by single-marker, UPLC-HRMS-QAMS)法测定9种重要风味成分前体氨基酸含量,同时,基于Minitab软件利用休哈特控制图中单值-移动极差控制图建立不同生产环节下高温大曲品质监测的质量控制图。结果表明,UPLC-HRMS-QAMS法具有良好线性关系(R2＞0.997 0),待测氨基酸检出限、定量限低,可满足快速、准确定性定量分析高温大曲中多种重要风味成分前体氨基酸含量的目的,基于此,结合质量控制图可建立监测高温大曲生产过程中品质变化的单值-移动极差控制图,这为不同生产批次下高温大曲的品质监测提供了新思路,有助于提升高温大曲的质量控制水平,进而为制曲车间生产工艺提供技术参考,为实现企业优质优产提供数据支撑及技术保障。

关键词： 高温大曲; 质量控制图; 生产过程; 品控分析; 氨基酸

本文引用格式

杨军林 , 田栋伟 , 王佳 , 赵雯宇 , 黄河鸥 , 范恩帝 , 朱安然 , 尤小龙 , 吴成 , 胡建锋 , 汪地强 . 超高效液相色谱-质谱-一测多评法结合质量控制图在高温大曲生产过程品控分析中的应用[J]. 食品与发酵工业, 2024 , 50(8) : 290 -298 . DOI: 10.13995/j.cnki.11-1802/ts.036825

Abstract

To better monitor the quality of high temperature Daqu in different production stages, the amino acid content of the precursor of important flavor components involved in the fermentation process was comprehensively and accurately controlled.By collecting samples from different batches of high-temperature Daqu in the making workshop, the contents of nine amino acid of important flavor components precursors were determined by ultra-high-performance liquid chromatography high-resolution mass spectrometry-quantitative analysis of multi-components by single-marker method.Meanwhile, quality control charts for high-temperature Daqu quality monitoring under different production stages were established based on Minitab software and the principle of single-value-moving range control chart in the Schwehart control chart.Results showed that the UPLC-HRMS-QAMS method had a good linear relationship (R2>0.997 0) and low detection limit and quantification limit of amino acids to be measured, which could meet the purpose of rapid and accurate qualitative and quantitative analysis of amino acid contents of various important flavor components in high-temperature Daqu.Combined with the quality control chart, the single-value-moving range control chart could be established to monitor the quality changes in the production process of high temperature Daqu, which could provide a new idea for the quality monitoring of high temperature Daqu under different production batches, helped to improve the quality control level of high temperature Daqu, and then provided technical reference for the production process of the workshop, and provided data support and technical guarantee for the realization of high-quality production of enterprises.

Key words： high temperature Daqu; quality control chart; production process; quality control analysis; amino acid

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