气相色谱质谱联用法测定白酒中4类风味物质  

Determination of 4 categories of flavor substances in liquor by gas chromatography mass spectrometry

作　　者：徐志飞[1] 吴宇伉 蒋瑜宏 周闰[1] XU Zhi-fei;WU Yu-kang;JIANG Yu-hong;ZHOU Run(Wuxi Center for Disease Control and Prevention,Wuxi,Jiangsu 214023,China)

机构地区：[1]无锡市疾病预防控制中心,江苏无锡214023

出　　处：《食品与机械》2022年第11期76-81,124,共7页Food and Machinery

基　　金：无锡市卫生健康委员会科研课题(编号:M202047);无锡市卫生健康委员会医学创新团队项目(编号:CXTD2021004)。

摘　　要：目的:探究不同香型白酒风味成分组成规律与差异。方法:建立了同时测定白酒中酯类、醇类、酸类、醛类等微量成分的气相色谱质谱联用法(GC-MS)。采用选择离子(SIM)模式,外标法定量,并通过质谱数据库匹配、日内及日间相对标准偏差等进行方法考察。结果:白酒中酯类、醇类、醛类、酸类的检出限为0.007~0.070 mg/L,定量限为0.020~0.200 mg/L,并且在0.0005~5.0 g/L的范围内线性良好,相关系数R~2≥0.9985。在60%乙醇水溶液中分别添加低、中、高3个浓度水平的标准品进行准确度试验,4类风味物质的平均回收率为87.8%~107.4%,相对标准偏差为2.0%~7.4%(n=6)。结论:试验方法可用于白酒中多种类风味物质的定量分析。Objective:To establish an analytical method for the determination of four main flavor substances in liquor.Methods:A gas chromatography mass spectrometry(GC-MS)method was established for the simultaneous determination of esters,alcohols,acids,and aldehydes in liquor.Single ion monitoring(SIM)mode was chosen.Then the method was inspected through comparison with the standard mass spectrum database,quantitative analysis of the external standard method and relative standard deviation of day-in and day-out were investigated.Results:The limits of detection of the four types of flavor compounds in liquor were 0.007~0.070 mg/L,and the limits of quantitation were 0.020~0.200 mg/L,and the linearities were satisfactory in the range of 0.0005~5.0 g/L,with the correlation coefficients of R~2≥0.9985.The accuracy was tested by adding three levels of low,medium and high concentrations of standard substances to ethanol in water(60%),and the average recoveries of the four categories of flavor substances were 87.8%~107.4%,with the relative standard deviations(RSDs)of 2.0%~7.4%(n=6).Conclusion:The method is accurate and reliable,with good repeatability and high sensitivity.The method is stable and can be used for the determination of various trace substances in wine.It was found that the volatile flavor compounds of different flavor liquors were different to some extent,which could provide a reference for further research on the flavor compounds of liquor.

关 键 词：气相色谱—质谱法 白酒 风味物质 香型 

分 类 号：TS262.3[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]