白酒品尝中挥发性风味物质实时在线检测方法的研究  

A Research on Real-Time Monitoring Method for Volatiles in Chinese Liquor(Baijiu) Tasting

作　　者：路江浩 刘明[1,2] 徐姿静 张毅[3] 刘传贺[1,2] 徐占成[3] 熊正河 钟其顶[1,2] 元晓梅[1,2] Lu Jianghao;Liu Ming;Xu Zijing;Zhang Yi;Liu Chuanhe;Xu Zhancheng;Xiong Zhenghe;Zhong Qiding;Yuan Xiaomei(China National Research Institute of Food ＆ Fermentation Industries,Be~iing 100015;Wational Standardization Centre of Food ＆ Fermentation Industry,Be~iing 10001;Sichuan Jiannanchun Group Co.Ltd,Mioztzhu 618200,Sichua)

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]全国食品发酵标准化中心,北京100015 [3]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《中国食品学报》2018年第8期224-231,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31301549)

摘　　要：为研究鼻后嗅觉在白酒品尝中的感官特征变化与协同作用,本文基于在线直接实时分析(DART)离子源串联四级杆质谱技术,建立一种在线检测口腔中挥发性风味物质释放过程的方法。通过参数优化确定DART离子源的进样温度为200℃,空气泵的压力为-5.5×10~4Pa,DART离子源的格栅电压为350 V,质谱扫描范围m/z为30~500。对17种典型白酒风味物质的定性特征峰进行确认:乙酸乙酯(m/z=89.30)、己酸乙酯(m/z=162.20)、丁酸乙酯(m/z=117.10)、乳酸乙酯(m/z=136.20)、己酸(m/z=132.20)、乙酸(m/z=78.20)、乙缩醛(m/z=136.20)、糠醛(m/z=114.10)、正丁醇(m/z=92.20)、异戊醇(m/z=106.20)、2,6-二甲基吡嗪(m/z=109.10)、三甲基吡嗪(m/z=123.20)、四甲基吡嗪(m/z=137.20)、2-戊酮(m/z=104.10)、3-羟基-2-丁酮(m/z=158.20)、苯乙酸乙酯(m/z=182.20)、苯甲醛(m/z=124.20)。检测清香型、浓香型和酱香型3种香型风格白酒,其挥发性风味物质种类和浓度变化有较大差异。清香型酒样较清淡醇和,丰满度较低,余味较短,风味物质强度高于1.00×10~4的化合物,清香型酒样有4种,持续时间在6~14 s;浓香型酒样的口味浓郁,丰满度较高,余味较长,风味物质强度高于1.00×10~4的化合物,浓香型酒样有5种,持续时间8~15 s;酱香型酒样口味丰富,丰满度高,余味悠长,风味物质强度高于1.00×10~4的化合物,酱香型酒样有8种,持续时间在4~30 s以上,这与3种香型白酒的感官特征相吻合。本研究实现了对白酒品尝过程中典型风味物质释放的时间-强度变化监测,为进一步研究白酒品尝中风味物质释放规律和余味形成机制提供技术支撑。The sensory characteristics and synergistic effects in the Chinese liquor （Baijiu） tasting are discussed in this paper. The writers proposed a real-time online method based on technology of Direct Analysis in Real Time （DART） ionization source tandem quadrupol mass spectrometry to monitor volatile flavor compounds in the mouth release process. The optimal parameters are as follows： DART optimal temperature 200 ~C （helium is carrier gas）, air pump pressure -5.5x104Pa, and DART grid voltage 350 V, with the MS scan range is m/z 30-500. The qualitative character- istics peaks of 17 kinds of typical flavor compounds in the Chinese liquor （Baijiu） are confirmed： ethyl acetate（m/z= 89.30）, ethyl hexanoate （m/z=162.20）, ethyl butyrate （m/z=ll7.10）, ethyl lactate （m/z=136.20）, hexanoic acid （m/z= 132.20）, acetic acid （m/z=78.20）, acetal （m/z=136.20）, furfural （m/z=ll4.10）, butanol （m/z=92.20）, isoamyl alcohol （m/z=106.20）, 2,6-dimethytpyrazine （m/z=109.10）, trimethylpyrazine （m/z=123.20）, tetramethylpyrazine （m/z=137.20）, 2-pentanone （m/z=104.10）, 3-hydroxyl-2-butanone （m/z=158.20）, ethyl phenylaeetate （m/z=182.20）, Benzaldehyde （m/ z=124.20）. For three different types Chinese liquor （Mild-flavour style, Strong-flavour style and Jiang-flavour style）, the detection results were quite different in the variety and concentration changes of volatile flavor compounds. The sensory of Mild-flavour Chinese liquor （Baijiu） is light and pure, shorter aftertaste; there are four kinds of flavor compounds whose intensities are higher than 1.00x104; the duration lasts about 6-14 s. The sensory of strong-flavour Chinese liquor （Bai- jiu） is rich flavor, longer aftertaste; there are five kinds of flavor compounds whose intensities are higher than 1.00 ~ l＆; the duration lasts about 8-14 s. The sensory of jiang-flavour Chinese liquor （Baijiu） is better fullness, long-drawn- out aftertaste; there are eight kinds of flavor compounds whos

关 键 词：白酒 风味物质 实时直接分析(DART) 在线 监测 

分 类 号：O657.63[理学—分析化学] TS262.3[理学—化学]