食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 345 - 353

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038570

分析与检测

高温大曲挥发性风味成分检测方法的建立及应用

  • 王金龙 ,
  • 尹延顺 ,
  • 田栋伟 ,
  • 胡建锋 ,
  • 程平言 ,
  • 汪地强
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  • (贵州习酒股份有限公司,贵州 遵义,564622)
第一作者:硕士研究生,工程师(汪地强研究员为通信作者,E-mail:15761699434@163.com)

收稿日期: 2024-01-12

  修回日期: 2024-07-04

  网络出版日期: 2025-03-10

基金资助

高温大曲后熟质量评价标准体系的建立及应用(黔财工【2023】153号)

收起

Establishment and application of a method for determination of volatile flavour components in high-temperature Daqu

  • WANG Jinlong ,
  • YIN Yanshun ,
  • TIAN Dongwei ,
  • HU Jianfeng ,
  • CHENG Pingyan ,
  • WANG Diqiang
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  • (Guizhou Xijiu Co.Ltd., Zunyi 564622, China)

Received date: 2024-01-12

  Revised date: 2024-07-04

  Online published: 2025-03-10

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摘要

应用箭型顶空固相微萃取结合气相色谱-质谱选择离子监测技术建立了高温大曲挥发性风味成分的检测方法。结果表明,采用120 μm DVB/Carbon WR/PDMS纤维头,在萃取温度50 ℃、萃取时间25 min、加3 mL饱和食盐水的条件下,该检测方法可以有效地定性定量大曲中72种挥发性风味组分,包括18种酯、14种酸、8种醇、9种醛、6种酮、9种吡嗪、2种呋喃、2种酚及4种其他物质。在方法学考察方面,该方法精密度为0.01%~9.36%,回收率为93.01%~105.37%,这表明该方法适用于高温大曲挥发性成分的检测需求。与现有报道的检测方法相比,该方法具有前处理简单、检测种类丰富和数据处理便捷的优势。此外,将检测结果与偏最小二乘判别分析相结合,可以有效区分白大曲、黄大曲和黑大曲,弥补感官评价的误判,为白酒质量的科学评判提供依据。

关键词： 高温大曲; 箭型顶空固相微萃取; 气相色谱质谱联用; 选择离子监测; 风味成分

本文引用格式

王金龙 , 尹延顺 , 田栋伟 , 胡建锋 , 程平言 , 汪地强 . 高温大曲挥发性风味成分检测方法的建立及应用[J]. 食品与发酵工业, 2025 , 51(4) : 345 -353 . DOI: 10.13995/j.cnki.11-1802/ts.038570

Abstract

A novel detection method for volatile flavor components in high-temperature Daqu was established using arrow-shaped headspace solid-phase microextraction (HS-SPME-ARROW) combined with gas chromatography-mass spectrometry and selective ion monitoring (GC-MS-SIM) technology.Results showed that the method could qualitatively and quantitatively determine 72 volatile flavor components in Daqu effectively, including 18 esters, 14 acids, 8 alcohols, 9 aldehydes, 6 ketones, 9 pyrazine, 2 furans, 2 phenols, and 4 other substances by using a 120 μm DVB/Carbon WR/PDMS fiber head, under the conditions of extraction temperature of 50 ℃, extraction time of 25 minutes, and addition of 3 mL saturated salt water.In terms of methodology, the precision of this method ranged from 0.01% to 9.36%, and the recovery rate was between 93.01% and 105.37%, indicating that it was suitable for the detection needs of volatile components in high-temperature Daqu.Compared with existing reported detection methods, this method had the advantages of simple pre-processing, rich detection types, and convenient data processing.In addition, combining the detection results with partial least squares-discriminant analysis (PLS-DA) effectively differentiated white Daqu, yellow Daqu, and black Daqu and compensated for the misjudgment of sensory evaluation, providing a basis for the scientific evaluation of Baijiu quality.

Key words： high-temperature Daqu; arrow-shaped headspace solid-phase microextraction; gas chromatography-mass spectrometry; selected ions monitoring; flavor compounds

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