食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 332 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041177

分析与检测

基于不同前处理方法结合全二维气相色谱飞行时间质谱解析红星二锅头白酒的风味成分

  • 于立娟 ,
  • 田红云 ,
  • 单群 ,
  • 孟士皓 ,
  • 冯思雨 ,
  • 邹弯
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  • (北京红星股份有限公司,北京,101400)
第一作者:硕士,中级工程师(通信作者,E-mail:ylj@redstarwine.com)

收稿日期: 2024-09-29

  修回日期: 2024-11-24

  网络出版日期: 2025-05-28

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Analysis of flavor components of Red Star Erguotou Baijiu by different pretreatment methods combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

  • YU Lijuan ,
  • TIAN Hongyun ,
  • SHAN Qun ,
  • MENG Shihao ,
  • FENG Siyu ,
  • ZOU Wan
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  • (Beijing Red Star Co.Ltd., Beijing 101400, China)

Received date: 2024-09-29

  Revised date: 2024-11-24

  Online published: 2025-05-28

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摘要

采用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)和液液萃取(liquid-liquid extraction, LLE)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-TOF-MS)以及香气活度值(odour active value, OAV),对红星二锅头白酒的挥发性成分进行全面解析。研究发现,HS-SPME、LLE分别定性出928、802种挥发性化合物,共计定性出1 304种挥发性化合物,共同定性出426种挥发性化合物。基于HS-SPME数据,通过香气数据库筛选出具有香气特征的382种香气化合物,其中酯类相对百分含量占比最高,其次是醇类、酸类和醛类。计算得到了49种香气化合物OAV>1,其中酯类(辛酸乙酯、异戊酸乙酯等)和萜烯类(β-大马酮)对白酒风味的贡献最大,醛类(异戊醛、己醛等)和含硫类(二甲基三硫)其次,醇类(1-辛烯-3-醇)和含氮类(2,3,5-三甲基吡嗪)也有一定风味贡献。该研究丰富了红星二锅头白酒的风味研究,也为下一步生产研究及调控提供了理论和数据支撑。

关键词： 红星二锅头白酒; 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-TOF-MS); 挥发性化合物; 顶空固相微萃取(headspace solid-phase microextraction, HS-SPME); 液液萃取(liquid-liquid extraction, LLE)

本文引用格式

于立娟 , 田红云 , 单群 , 孟士皓 , 冯思雨 , 邹弯 . 基于不同前处理方法结合全二维气相色谱飞行时间质谱解析红星二锅头白酒的风味成分[J]. 食品与发酵工业, 2025 , 51(8) : 332 -340 . DOI: 10.13995/j.cnki.11-1802/ts.041177

Abstract

Headspace solid-phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS) and odour active value (OAV) methods were used to comprehensively analyze the volatile compounds of Red Star Erguotou Baijiu.It was shown that a total of 1 304 volatile compounds were characterized, 928 and 802 volatile compounds were characterized by HS-SPME and LLE, respectively, and 426 volatile compounds were common.Based on the HS-SPME characterization results, 382 aroma compounds were screened through the aroma database, in which esters had the highest relative percentage content, followed by alcohols, acids and aldehydes.There were 49 aroma compounds with OAV higher than 1.Among them, esters (ethyl octanoate, ethyl isovalerate, etc.) and terpenes (β-damascenone) contributed the most to the flavor of the Baijiu, aldehydes (isovaleraldehyde, hexanal, etc.) and sulfur-containing compounds (dimethyl trisulfide) followed.Alcohols (1-octen-3-ol) and nitrogen-containing compounds (2,3,5-trimethylpyrazine) also made a certain flavor contribution.The study enriches the flavor research of Red Star Erguotou Baijiu and also provides theoretical and data support for production and regulation studies.

Key words： Red Star Erguotou Baijiu; comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS); volatile compounds; headspace solid-phase microextraction (HS-SPME); liquid-liquid extraction(LLE)

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