基于BSTFA衍生化法白酒不挥发有机酸研究  

Characterization of non-volatile organic acids in Baijius( Chinese liquors) based on BSTFA derivatization coupled with GC-MS

作　　者：杨会[1] 范文来[1] 徐岩 

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2017年第5期192-197,共6页Food and Fermentation Industries

基　　金：十三五国家重大专项(2016YFD0400500)

摘　　要：白酒中不挥发性有机酸可能是白酒呈酸味的重要化合物,为明晰白酒原酒中不挥发性有机酸的组成与含量,采用N,O-双(三甲基硅烷基)三氟乙酰胺(N,O-bis(trimethylsilyl)trifluoroacetamide,BSTFA)衍生化结合气相色谱-质谱(GC-MS)研究白酒中不挥发有机酸,共检测到27种有机酸。通过定量这些有机酸在7种香型白酒原酒中的分布,发现羟基酸的种类最多,且总浓度最高。在检测的所有有机酸中乳酸含量最高,在几百mg/L至几个g/L之间,远远高于其他不挥发有机酸。大多数不挥发有机酸在酱香型、芝麻香型白酒中的含量较高,在清香和凤香白酒中的含量较低。Non-volatile organic acids were important sour-tasting compounds in baijius （Chinese liquors）. To get a better understanding for these compounds in raw liquors, an analytical method using N, O-bis（trimethylsilyl）triflu- oroacetamide （BSTFA） as derivatization regent coupled with gas chromatography-mass spectrometry （GC-MS） was applied. A total of 27 non-volatile organic acids were identified and quantitated in 7 different aroma types of Baijiu. The results showed that much more hydroxy acids were detected, and their total concentration was the highest among 27 non-volatile organic acids in all samples. The concentration of lactic acid was up to several hundreds even thou- sands of mg/L, which was much higher than those of other non-volatileorganic acids in all liquors. Overall, the con- tents of most of the non-volatile organic acids in Jiang-flavour （ soy sauce aroma type） and Zhima-flavour （ roasted-ses- ame-like aroma type） Chinese spirits were relatively high, while those in mild flavor （light aroma-type） and Feng-fla- vour （feng aroma-type） Chinese spirits were low.

关 键 词：白酒 不挥发有机酸 衍生化 N  D-双(三甲基硅烷基)三氟乙酰胺(N O-bis(trimethylsilyl)trifluoroacet-amide BSTFA) 气相色谱-质谱(GC-MS) 

分 类 号：TS261.7[轻工技术与工程—发酵工程]