食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 309 - 316

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039081

分析与检测

全二维气相色谱-飞行时间质谱解析天龙泉米香型白酒的挥发性组分特征

  • 谢凯筠 ,
  • 张龙 ,
  • 梁振荣 ,
  • 韦玉婵 ,
  • 李江 ,
  • 叶静萱 ,
  • 余晓乾 ,
  • 韦海丹 ,
  • 甘秋莉 ,
  • 陈双 ,
  • 徐岩
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  • 1(江南大学 生物工程学院, 江苏 无锡, 214122)
    2(广西天龙泉酒业有限公司, 广西 河池, 547000)
第一作者:硕士研究生(陈双教授与张龙工程师为共同通信作者,E-mail:shuangchen@jiangnan.edu.cn;313374373@qq.com)

收稿日期: 2024-03-04

  修回日期: 2024-03-26

  网络出版日期: 2025-02-21

基金资助

国家重点研发计划项目(2022YFD2101201);国家自然科学基金项目(32172331)

收起

Characterization of volatile compounds in Tianlongquan Mixiangxing Baijiu by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

  • XIE Kaijun ,
  • ZHANG Long ,
  • LIANG Zhenrong ,
  • WEI Yuchan ,
  • LI Jiang ,
  • YE Jingxuan ,
  • YU Xiaoqian ,
  • WEI Haidan ,
  • GAN Qiuli ,
  • CHEN Shuang ,
  • XU Yan
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Guangxi Tianlongquan Wine Co. Ltd., Hechi 547000, China)

Received date: 2024-03-04

  Revised date: 2024-03-26

  Online published: 2025-02-21

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摘要

采用液液萃取(liquid-liquid extraction, LLE)和顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)结合全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography /time-of-flight mass spectrometry, GC×GC-TOFMS)技术解析了天龙泉米香型白酒挥发性组分特征。采用该技术并结合多种检索比对方式在天龙泉米香型白酒中鉴定出挥发性化合物505种,其中339种为天龙泉米香型白酒的潜在香气活性组分,包括86种酯类、50种芳香族、42种醇类、40种醛类、32种含氧杂环化合物、30种酮类、25种萜烯类、19种有机酸类、11种含硫化合物和4种含氮杂环化合物,表明了米香型白酒中香气成分的多样性和复杂性。在挥发性香气化合物含量角度上,不同贮存期的米香型白酒样品呈现明显差异,在时间维度上具有一定规律。其中,变化较大的化合物是醇类化合物、酯类化合物和醛类化合物,可能是受到了企业生产工艺的调整和陈化过程中发生的化学反应共同影响。该研究更深入地认识了米香型白酒的挥发性风味物质,丰富了米香型白酒风味化学的研究体系。

关键词： 米香型白酒; 全二维气相色谱-飞行时间质谱; 顶空固相微萃取; 液液萃取; 挥发性化合物

本文引用格式

谢凯筠 , 张龙 , 梁振荣 , 韦玉婵 , 李江 , 叶静萱 , 余晓乾 , 韦海丹 , 甘秋莉 , 陈双 , 徐岩 . 全二维气相色谱-飞行时间质谱解析天龙泉米香型白酒的挥发性组分特征[J]. 食品与发酵工业, 2025 , 51(3) : 309 -316 . DOI: 10.13995/j.cnki.11-1802/ts.039081

Abstract

The volatile components of Tianlongquan Mixiangxing Baijiu were characterized by liquid-liquid extraction (LLE) and headspace solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).In Tianlongquan Mixiangxing Baijiu, 339 potential aroma-active compounds were identified through various search and comparison strategies.These compounds include 86 esters, 50 aromatic compounds, 42 alcohols, 40 aldehydes, 32 oxygen heterocyclic compounds, 30 ketones, 25 terpenes, 19 organic acids, 11 sulfur compounds, and 4 nitrogenous heterocyclic compounds.The above results indicated the diversity and complexity of aroma components in Mixiangxing Baijiu.From the perspective of volatile aroma compounds, the samples of Mixiangxing Baijiu with different storage periods exhibited significant differences, and a certain pattern emerged as time progressed.Among them, the compounds that undergo significant changes were alcohols, esters, and aldehydes.These changes may result from adjustments in the company's production process and the chemical reactions that occur during the aging process.This study provides a deeper understanding of the trace aroma compounds in Mixiangxing Baijiu and enriches the research system of flavor chemistry in Mixiangxing Baijiu.

Key words： Mixiangxing Baijiu; comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry; headspace solid-phase microextraction; liquid-liquid extraction; volatile compounds

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