Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 241 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026974

Reactive carbonyl species in Chinese Baijiu from different origins and flavor types by gas chromatography-electron capture detector

  • SI Bo ,
  • YUAN Wenwen ,
  • JIA Mengwei ,
  • GU Huihui ,
  • LU Yongling ,
  • LYU Lishuang
Expand
  • 1(Jiangsu Suqian Product Quality Supervision and Inspection Institute, Suqian 223800, China)
    2(School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China)

Received date: 2021-02-05

  Revised date: 2021-03-25

  Online published: 2021-12-16

Fold

Abstract

There are many kinds of aldehydes in Chinese Baijiu, among them, the reactive carbonyl compounds (RCS) have high reactivity. The accumulation of RCS in the body can lead to diabetes, Alzheimer's disease, aging and other diseases. In order to analyze harmful RCS in Chinese Baijiu of different origins and flavor types, a gas chromatography method was developed for simultaneous detection of 7 harmful RCS and 5 flavor aldehydes in Baijiu. The chromatographic conditions were as follows: O-(2,3,4,5,6-pentafluorobenzenzyl) hydroxylamine (PFBHA) was used as derivatization reagent, the amount of addition was 1 mL, the temperature of derivatization was 60 ℃, the time of derivatization was 1 h, and n-hexane was used as extraction solvent. Using electron capture detector, sample inlet temperature was 230 ℃; programmed temperature: 50-250 ℃; detector temperature: 300 ℃. The detection limit of 12 target compounds was 0.3-2.0 ng/mL, the quantitative limit was 0.9-6.0 ng/mL, and the recovery was 86.98%-109.55%. This method has the advantages of high precision, good stability, high sensitivity and simple operation. At the same time, this method was used to detect the RCS content of 12 aromatic spirits from 9 domestic markets. Cluster analysis showed that the origin and aroma of Baijiu had significant influence on RCS. This study provides a method for the determination of reactive carbonyl species in Baijiu.

Key words： Baijiu; aldehydes; reactive carbonyl species; chromatography-electron capture detector

Cite this article

SI Bo , YUAN Wenwen , JIA Mengwei , GU Huihui , LU Yongling , LYU Lishuang . Reactive carbonyl species in Chinese Baijiu from different origins and flavor types by gas chromatography-electron capture detector[J]. Food and Fermentation Industries, 2021 , 47(22) : 241 -248 . DOI: 10.13995/j.cnki.11-1802/ts.026974

References

[1] TIAN C J, ZHEN Z.Reactive carbonyl species:Diabetic complication in the heart and lungs[J].Trends in Endocrinology and Metabolism, 2019, 30(8):546-556.
[2] PICARIELLO L, GAMBUTI A, PETRACCA F, et al.Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine[J].International Journal of Food Science & Technology, 2018, 53(1):228-236.
[3] PERESTRELO R, RODRIGUEZ E, CÂMARA J S.Impact of storage time and temperature on furanic derivatives formation in wines using microextraction by packed sorbent tandem with ultrahigh pressure liquid chromatography[J].LWT-Food Science and Technology, 2017, 76:40-47.
[4] GELBKE H P, BUIST H, EISERT R.Derivation of safe exposure levels for potential migration of formaldehyde into food[J].Food and Chemical Toxicology, 2019, 132:110598.
[5] ELLIS E M.Reactive carbonyls and oxidative stress:Potential for therapeutic intervention[J].Pharmacology & Therapeutics, 2007, 115(1):13-24.
[6] LIU X Y, ZHU M X, XIE J P.Mutagenicity of acrolein and acrolein-induced DNA adducts[J].Toxicology Mechanisms and Methods, 2010, 20(1):36-44.
[7] SHIBAMOTO T.Analytical methods for trace levels of reactive carbonyl compounds formed in lipid peroxidation systems[J].Journal of Pharmaceutical & Biomedical Analysis, 2006, 41(1):12-25.
[8] 范文来, 王栋.近10年我国传统饮料酒白酒和黄酒品质安全研究现状与展望[J].食品安全质量检测学报, 2019, 10(15):4 811-4 829.
FAN W L, WANG D.Current practice and future trends of alcoholic beverages safety of China traditional Baijiu and Huangjiu in recent decades[J].Journal of Food Safety and Quality Inspection, 2019, 10(15):4 811-4 829.
[9] 税丕容. 白酒中潜在有害物质的研究进展[J].食品安全导刊, 2018(21):87-87.
SHUI P R.Research progress on potential harmful substances in liquor[J].China Food Safety Magazine, 2018(21):87-88.
[10] 张明赞, 何腊平, 张义明.白酒中甲醇、甲醛、氰化物和金属离子的研究进展[J].食品安全质量检测学报, 2015, 6(9):3 563-3 568.
ZHANG M Z, HE L P, ZHANG Y M.Research progress of methanol, formaldehyde, cyanide and metal ions in Chinese liquor[J].Journal of Food Safety and Quality Inspection, 2015, 6(9):3 563-3 568.
[11] 郑淼, 岳红卫, 钟其顶.白酒质量安全风险及其控制[J].食品科学技术学报, 2016, 34(2):18-23.
ZHENG M, YUE H W, ZHONG Q D.Safety risk and its control of Chinese white spirits[J].Journal of Food Science and Technology, 2016, 34(2):18-23.
[12] 朱梦旭, 范文来, 徐岩.我国白酒蒸馏过程以及不同年份产原酒和成品酒中甲醛的研究[J].食品与发酵工业, 2015, 41(9):153-158.
ZHU M X, FAN W L, XU Y.Characterization of formaldehyde from distillation cut, raw liquor of different vintage, and finished Chinese liquor[J].Food and Fermentation Industries, 2015, 41(9):153-158.
[13] 朱梦旭, 范文来, 徐岩.我国白酒蒸馏过程及原酒、成品酒中乙醛的研究[J].食品与发酵工业, 2016, 42(4):6-11.
ZHU M X, FAN W L, XU Y.Research on acetaldehyde from distillation cut, raw liquor, finished liquor[J].Food and Fermentation Industries, 2016, 42(4):6-11.
[14] 张秋, 范光森, 李秀婷.我国白酒质量安全现状浅析[J].中国酿造, 2016, 35(11):15-20.
ZHANG Q, FAN G S, LI X T.Brief analysis on the status of Baijiu quality and safety in China[J].Chinese Brew, 2016, 35(11):15-20.
[15] 许汉英. 白酒中糠醛含量与香型之间关系的研究[J].酿酒,2002, 29(5):37-39.
XU H Y.Study on relativity between furfural content and fragrance style of Chinese liquor[J].Liquor-Making, 2002, 29(5):37-39.
[16] HURTADO-SÁNCHEZ M D C,ESPINOSA-MANSILLA A, ROPRÍGUEZ-CÁCERES M I, et al.Evaluation of liquid chromatographic behavior of lumazinic derivatives, from α-dicarbonyl compounds, in different C18 columns:Application to wine samples using a fused-core column and fluorescence detection[J].Journal of Agricultural and Food Chemistry, 2014, 62(1):97-106.
[17] RODRÍGUEZ-CÁCERES M I, PALOMINO-VASCO M, MORA-DIEZ N, et al.Dispersive liquid-liquid microextraction for a rapid determination of glyoxal in alcoholic beverages[J].Talanta, 2017, 168:100-104.
[18] MOREIRA N, ARAU'JO A M, ROGERSON F, et al.Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines[J].Food Chemistry, 2019, 270:518-526.
[19] SAISON D, DE SCHUTTER D P, DELVAUX F, et al.Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry[J].Journal of Chromatography A, 2009, 1 216(26):5 061-5 068.
[20] JEONG J H, CHA J, LEE K G.Validation of analytical method for α-dicarbonyl compounds using gas chromatography-nitrogen phosphorous detector and their levels in alcoholic beverages[J].International Journal of Food Science & Technology, 2017, 52(6):1 491-1 497.
[21] LEDAUPHIN J, LEFRANCOIS A, MARQUET N, et al.Development of an accurate and sensitive gas chromatographic method for the determination of acrolein content in calvados and cider[J].LWT-Food Science and Technology, 2006, 39(9):1 045-1 052.
[22] SERRA-CAYUELA A, CASTELLARI M, BOSCH-FUSTÉ J, et al.Identification of 5-hydroxymethyl-2-furfural (5-HMF) in cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry[J].Food Chemistry, 2013, 141(4):3 373-3 380.
[23] ORTU E, CABONI P.Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products[J].International Journal of Food Properties, 2017,20:2 543-2 551.
[24] SAMPAIO O M, RECHE R V, FRANCO D W.Chemical profile of rums as a function of their origin:The use of chemometric techniques for their identification[J].Journal of Agricultural and Food Chemistry, 2008, 56(5):1 661-1 668.
[25] ALARCON R A.Fluorometric determination of acrolein and related compounds with m-aminophenol[J].Analytical Chemistry, 1968, 40(11):1 704-1 708.
[26] WANG Y T, LIN H C, ZHAO W Z, et al.Acrolein acts as a neurotoxin in the nigrostriatal dopaminergic system of rat:Involvement of α-synuclein aggregation and programmed cell death[J].Scientific Reports, 2017, 7:45741.
[27] CHEN W Y, ZHANG J W, GHARE S, et al.Acrolein is a pathogenic mediator of alcoholic liver disease and the scavenger hydralazine is protective in mice[J].Cellular & Molecular Gastroenterology & Hepatology, 2016, 2(5):685-700.
[28] 朱梦旭. 白酒中易挥发的有毒有害小分子醛及其结合态化合物研究[D].无锡:江南大学, 2016.
ZHU M X.Volatile, toxic and small molecular aldehydes and their derivatives in Chinese liquor[D].Wuxi: Jiangnan University, 2016.
[29] PETROZZIELLO M, TORCHIO F, PIANO F, et al.Impact of increasing levels of oxygen consumption on the evolution of color, phenolic and volatile compounds of Nebbiolo wines[J].Frontiers in Chemistry, 2018, 6:137.
[30] 刘涛. 试论白酒的分类、生产工艺及其营养价值[J].酿酒, 2018, 45(3):21-22.
LIU T.Discussions on the classification,production technology and nutrition value of liquor[J].Liquor Making, 2018, 45(3):21-22.
[31] 陈飞. 基于微量组分的白酒基酒分类鉴别与模式识别研究[D].重庆:重庆大学, 2018.
CHEN F.Study on classification and pattern recognition of base liquors based on trace components[D].Chongqing: Chongqing University, 2018.
[32] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 33406—2016 白酒风味物质阈值测定指南[S].北京:中国标准出版社, 2016.
State Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Administration Committee.GB/T 33406—2016 Guide for the determination of liquor flavor substance thresholds[S].Beijing:China Standards Press, 2016.
[33] 赵益梅,唐佳代,江璐.酿造工艺对酱香大曲酒的影响概述[J].现代食品, 2020(5):106-111.
ZHAO Y M, TANG J D, JIANG L.Overview of the influence of brewing process on Moutai-flavor Daqu liquor [J].Modern Food, 2020(5):106-111.
[34] 李小东. 堆积发酵条件对芝麻香型白酒香气品质的影响[D].无锡:江南大学, 2018.
LI X D.Effects of accumulation fermentation conditions on aroma quality of Sesame-scented liquor[D].Wuxi:Jiangnan University, 2018.
[35] JIANG Y P, HENGEL M, PAN C P, et al.Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment[J].Journal of Agricultural & Food Chemistry, 2013, 61(5):1 067-1 071.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.