全二维气相色谱-飞行时间质谱法分析馥合香白酒中挥发性特征组分  

Characterization of volatile compounds in Fuhe-flavor Baijiu by GC×GC-TOF-MS

作　　者：程伟 陈雪峰[1,3] 陈兴杰 周端[1,3] 付欢 潘天全 薛锡佳 杨金玉[2] CHENG Wei;CHEN Xuefeng;CHEN Xingjie;ZHOU Duan;FU Huan;PAN Tianquan;XUE Xijia;YANG Jinyu(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China;Jinzhongzi Distillery Co.Ltd.,Fuyang 236023,China;Shaanxi Research Institute of Agricultural Product Processing Technology,Xi’an 710021,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]安徽金种子酒业股份有限公司,安徽阜阳236023 [3]陕西农产品加工技术研究院,陕西西安710021

出　　处：《食品与发酵工业》2022年第11期239-245,共7页Food and Fermentation Industries

基　　金：2019年度阜阳市第四批高层次创新创业领军人才科研补助支持项目(阜组办[2019]-17-JKY2020-W01);2020年度阜阳市科技计划项目(FK2020-81136)。

摘　　要：为剖析馥合香白酒的香气特征及其特征性成分,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,HS-SPME-GC×GC-TOF-MS)技术分析不同质量等级馥合香白酒中的挥发性组分。结果表明,采用该技术在馥合香特级酒中共检测到729个色谱峰,进一步采用多级鉴定策略确认了可信度较高的挥发性化合物341种,主要包括酯类117种,醇类70种,有机酸类43种,醛、酮、缩醛类47种,含氮化合物9种(包括吡嗪类7种),呋喃类16种,含硫化合物14种,其他类25种。馥合香白酒中鉴定出的挥发性含硫化合物和吡嗪类化合物,均可作为馥合香白酒的特征性组分。该研究为馥合香白酒的组分特征评价提供依据。The characteristic aroma components of Fuhe-flavor Baijiu were analyzed by headspace solid-phase microextraction combined with two-dimensional gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC×GC-TOF-MS).The results showed that a total of 729 chromatographic peaks were detected in special-quality Fuhe-flavor Baijiu.341 volatile compounds with high reliability were identified,mainly including 117 esters,70 alcohols,43 organic acids,47 aldehydes,ketones and acetals,nine nitrogenous compounds(including seven pyrazines),16 furans,14 sulfur compounds,and 25 other species.The volatile sulfur compounds and pyrazine compounds identified in Fuhe-flavor Baijiu can be used as characteristic components.The study provides a basis for the evaluation of the component characteristics of Fuhe-flavor Baijiu.

关 键 词：馥合香白酒 全二维气相色谱-飞行时间质谱 挥发性含硫化合物 吡嗪类化合物 

分 类 号：TS262.35[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]