食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 338 - 344

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039347

分析与检测

全二维气相色谱结合飞行时间质谱解析浓香型白酒蒸馏过程中风味组分的变化规律

  • 刘志鹏 ,
  • 杨康卓 ,
  • 王建力 ,
  • 何张兰 ,
  • 赵东 ,
  • 杨韵霞 ,
  • 郑佳
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  • (宜宾五粮液股份有限公司,技术研究中心,四川 宜宾,644007)
第一作者:硕士,工程师(郑佳正高级工程师为通信作者,E-mail:zhengwanqi86@163.com)

收稿日期: 2024-03-25

  修回日期: 2024-04-30

  网络出版日期: 2025-02-14

基金资助

宜宾市重点项目(2021GH001)

收起

Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

  • LIU Zhipeng ,
  • YANG Kangzhuo ,
  • WANG Jianli ,
  • HE Zhanglan ,
  • ZHAO Dong ,
  • YANG Yunxia ,
  • ZHENG Jia
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  • (Technology Research Center, Wuliangye Yibin Co., Ltd.Yibin 644007, China)

Received date: 2024-03-25

  Revised date: 2024-04-30

  Online published: 2025-02-14

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摘要

该研究采用顶空固相微萃取结合全二维气相色谱飞行时间质谱技术对浓香型白酒中风味组分在蒸馏过程中的变化进行了全面解析。通过将色谱峰的质谱图、保留指数与标准物质以及商业化数据库的综合对比,该研究在浓香型白酒中精准鉴定出318种风味组分,并计算了其含量。通过分析不同类别风味组分在蒸馏过程中的变化,发现酯类、醛酮缩醛类和含硫化合物的含量逐渐降低,醇类和酚类化合物的含量先增加后降低,酸类和芳香类化合物的含量逐渐升高,内酯、萜烯和含氮化合物的含量在蒸馏后期显著增加。该研究首次分析了浓香型白酒中318个风味组分在蒸馏过程的变化规律,为浓香型白酒的量质摘酒、分级贮存工艺提供了科学参考依据。

关键词： 浓香型白酒; 蒸馏; 风味物质; 变化规律; 全二维气相色谱飞行时间质谱

本文引用格式

刘志鹏 , 杨康卓 , 王建力 , 何张兰 , 赵东 , 杨韵霞 , 郑佳 . 全二维气相色谱结合飞行时间质谱解析浓香型白酒蒸馏过程中风味组分的变化规律[J]. 食品与发酵工业, 2025 , 51(2) : 338 -344 . DOI: 10.13995/j.cnki.11-1802/ts.039347

Abstract

This study employed headspace solid-phase microextraction (HS-SPME) in conjunction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) to thoroughly analyze the evolution of flavor components in strong aroma type liquor during distillation.Precise identification and quantification of 318 flavor components were achieved through meticulous comparisons of mass spectra, retention indices with standard and databases.The results revealed a systematic decline in esters, aldehyde, ketone, acetals, and sulfur-containing compounds during distillation.Conversely, alcohol and phenol compounds exhibited an initial increase followed by a decrease.Acid and aromatic compounds steadily increased, while lactones, terpenes, and nitrogen-containing compounds notably rose in the later distillation stages.This pioneering study provides a comprehensive understanding of the dynamic changes in 318 flavor components during strong aroma type liquor distillation, offering valuable insights for the scientific distillation of Chinese liquor.

Key words： strong aroma type liquor; distillation; flavor compounds; change rules; comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

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