食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 327 - 336

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040624

分析与检测

基于多维色谱技术的Lager啤酒特征香气成分解析

  • 郭琪 ,
  • 王玉海 ,
  • 陈明 ,
  • 江伟 ,
  • 王德良 ,
  • 孙志伟 ,
  • 葛佳伟 ,
  • 郝建秦
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  • 1(中国食品发酵工业研究院,北京,100015)
    2(国家酒类品质与安全国际联合研究中心,北京,100015)
    3(广州珠江啤酒股份有限公司,广东 广州,510310)
    4(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830091)
第一作者:硕士研究生(郝建秦教授为通信作者,E-mail:haojianqin@163.com)

收稿日期: 2024-07-31

  修回日期: 2024-10-25

  网络出版日期: 2025-07-11

基金资助

国家大麦青稞产业技术体系项目(CARS-05-01B)

收起

Characteristic aroma components of Lager beer based on multidimensional chromatographic technique

  • GUO Qi ,
  • WANG Yuhai ,
  • CHEN Ming ,
  • JIANG Wei ,
  • WANG Deliang ,
  • SUN Zhiwei ,
  • GE Jiawei ,
  • HAO Jianqin
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  • 1(China National Research Institute of Food & Fermentation Industries, Beijing 100015, China)
    2(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)
    3(Guangzhou Zhujiang Brewery Co.Ltd., Guangzhou 510310, China)
    4(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830091, China)

Received date: 2024-07-31

  Revised date: 2024-10-25

  Online published: 2025-07-11

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摘要

该研究采用人工感官评价、顶空气相色谱火焰离子化检测器法(headspace gas chromatography with flame ionization detection,HS-GC-FID)、顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)及顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer,HS-SPME-GC×GC-TOFMS)技术对国内6种品牌的Lager啤酒的特征香气成分进行了分析。通过HS-SPME-GC×GC-TOFMS技术对6种啤酒中的香气化合物进行了全面检测及半定量分析,分别测出520、520、519、522、518、513种物质,并首次在Lager啤酒中测出罗勒烯、白铃兰醇、桃醛等化合物。通过HS-GC-FID及HS-SPME-GC-MS技术共定量了61种香气成分,其中酯类24种、醇类14种、醛类10种、酸类6种、酮类3种、酚类2种、含S及含O杂环化合物各1种。结合多元变量统计分析方法,通过一维色谱发现主要差异物质为异戊醇、苯乙醇、乙酸乙酯等,通过HS-SPME-GC×GC-TOFMS的相对定量结果进一步表明,差异物质还体现在2,3-丁二醇硝酸酯等含N化合物及(E)-β-金合欢烯、罗勒烯等其他共计100种化合物上。此外,通过多元统计学、气味活性值结合皮尔森相关性分析发现,啤酒麦芽香高低与菠萝酮的含量高低相关,酒花香与芳樟醇、乙酸芳樟酯的含量相关,花香、酯香与乙酸乙酯、辛酸乙酯、乙酸苯乙酯等的含量相关,醇香与异丁醇的含量相关,异香与柠檬醛、壬醛的含量相关。通过二维结合正交偏最小二乘-判别分析还发现,麦芽香还与2,3-丁二醇硝酸酯,1,2-丙二醇硝酸酯等含N化合物相关。

关键词： 啤酒; 香气成分; 气相色谱火焰离子化检测器法; GC-MS; 全二维气相色谱-飞行时间质谱; 多变量统计学分析

本文引用格式

郭琪 , 王玉海 , 陈明 , 江伟 , 王德良 , 孙志伟 , 葛佳伟 , 郝建秦 . 基于多维色谱技术的Lager啤酒特征香气成分解析[J]. 食品与发酵工业, 2025 , 51(12) : 327 -336 . DOI: 10.13995/j.cnki.11-1802/ts.040624

Abstract

In this study, the characteristic aroma compounds of six domestic brands of Lager beer were analyzed by manual sensory evaluation, headspace gas chromatography flame ionization detector method (HS-GC-FID), headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer (HS-SPME-GC×GC-TOFMS).The HS-SPME-GC×GC-TOFMS were used to comprehensively detect and semi-quantitatively analyze the aroma compounds in the six beers, and 520, 520, 519, 522, 518, and 513 substances were detected respectively, and aroma compounds, such as loreleiene, baihtuellitol, peach aldehyde, etc., were detected for the first time in the Lager beers.A total of 61 aroma components, including 24 esters, 14 alcohols, 10 aldehydes, 6 acids, 3 ketones, 2 phenols, and 1 S-containing and 1 O-containing heterocyclic compound, were quantified by HS-GC-FID and HS-SPME-GC-MS.Combined with the method of multivariate statistical analysis, the main different substances were found to be isoamyl alcohol, phenylethanol, and ethyl acetate by one-dimensional chromatography, and the relative quantitative results by HS-SPME-GC×GC-TOFMS further indicated that the different substances were also reflected among N-containing compounds such as 2,3-butanediol nitrate and other compounds totaling 100 compounds, such as (E)-β-acacaciazulene and loreleiene.In addition, through multivariate statistics, odor activity value, and Pilsen correlation analysis, it was found that the level of beer malt aroma was correlated with the content of bromeutone, hop aroma was correlated with the content of linalool and linalyl acetate, the level of floral aroma and ester aroma was correlated with the content of ethyl acetate, ethyl caprylate, and phenylethyl acetate, the content of mellow aroma was correlated with the content of isobutanol, and the content of isofragrance was correlated with the content of citral and nonanal.It was also found that malt was also associated with N-containing compounds such as 2,3-butanediol nitrate and 1,2-propanediol nitrate by two-dimensional binding orthogonal partial least squares discriminant analysis.

Key words： beer; aroma components; gas chromatography with flame ionization detection (GC-FID); GC-MS; comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer (GC×GC-TOFMS); multivariate statistical analysis

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