气相色谱-高场非对称波形离子迁移谱(GC-FAIMS)法应用于白酒的风味研究  

Study on liquor flavor by gas chromatography-field asymmetric ion mobility spectrometry method

作　　者：李娟 郭亚洁 赵伟军 李灵峰[3] 李鹏 汪小知[3] 

机构地区：[1]苏州微木智能系统有限公司,苏州215000 [2]中南大学生物医学研究所,长沙410083 [3]浙江大学信息与电子工程学系,杭州310027

出　　处：《食品安全质量检测学报》2014年第6期1687-1694,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(61301046);浙江省公益性技术应用研究计划项目(2013C31023);浙江省教育厅科研项目(Y201225980);高等学校博士学科点专项科研基金项目(20120101110054);江苏省科技支撑计划项目(社发)(BE2012655)~~

摘　　要：目的将FAIMS与GC分离技术联用,建立白酒中风味物质的甄别分析方法。方法首先利用GC的高分离能力对白酒成分进行预分离,避免了干扰组分带来的离子竞争等问题;然后用GC-FAIMS进行检测;最后通过质谱对GC-FAIMS谱图中风味物质的出峰信号进行确认,并以各种风味物质含量为依据,通过主成分分析(PCA)法对白酒的不同香型进行划分。结果枝江大曲负模式下各组分峰的保留时间RSD均小于2.15%,峰高RSD均小于3.06%(n=5),系统的稳定性良好。对11种不同香型的白酒进行GC-FAIMS测试,在负模式下响应的组分主要是有机酸类物质。11种不同香型白酒具有较大的象限差异,能够通过PCA分析方法加以区分。结论GC-FAIMS联用技术成功实现了多种白酒的香型分析,该联用技术对复杂体系的分析具有一定的应用前景。ABSTRACT:Objective To establish a method for identification analysis of flavor in liquors. Methods Liq-uor were separated by gas chromatography (GC) technology to avoid the ion of competition issues caused by the interference components, and determined by GC-high-field asymmetric waveform ion mobility spectrome-try (FAIMS). Finally, the peak signal of flavor compounds was confirmed by the mass spectra. Flavor of liquors were analyzed via PSA method. Results The RSDs of retention time were less than 2.15%, and high peak RSDs were below 3.06%(n=5) of each component in negative mode of Zhijiang Daqu, so the stability of the system was good. Response components of 11 kinds of different flavor liquors detected were the organic acids in negative mode. Different quadrant wine showed a great difference, which could be distinguished by PCA analysis methods. Conclusion GC-FAIMS is successfully implemented in liquor flavor analysis. It has an promising application prospect in dealing with complex sample system.

关 键 词：白酒 高场非对称波形离子迁移谱(FAIMS) 气相色谱 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]