基于非靶向代谢组学鉴别酿造白酒与勾兑酒  

Identification of Brewed Baijiu and Blended Baijiu Based on Non-targeted Metabolomics

作　　者：包塔娜 杨洋 王柏辉 BAO Tana;YANG Yang;WANG Bohui(Ordos City Inspection and Testing Center,Ordos 017000,China)

机构地区：[1]鄂尔多斯市检验检测中心,内蒙古鄂尔多斯017000

出　　处：《现代食品》2022年第24期202-205,共4页Modern Food

摘　　要：本文通过非靶向代谢组学技术结合化学计量学方法分析和鉴定酿造白酒和勾兑酒中的化学成分,筛查用来区分酿造白酒和勾兑酒的特征标记物,并通过建立数学模型来进行鉴别分析。结果表明,白酒样品中鉴定到46种风味化学成分,并筛查出15种风味化合物可作为特征标记物来区分酿造白酒与勾兑酒。4-甲基戊酸和羟基丁二酸可作为酿造白酒的判别标志物,通过OPLS-DA分析可以对2种白酒类型进行有效区分。Non-targeted metabolomics technology combined with chemometric methods was used to analyze and identify the chemical components in brewed Baijiu and blended Baijiu,screened the characteristic markers used to distinguish brewed Baijiu and blended Baijiu,and established a mathematical model to distinguish.The results showed that 46 flavor chemical components were identified in Baijiu samples,and 15 flavor compounds were screened out as characteristic markers to distinguish brewed Baijiu from blended Baijiu.4-methylvaleric acid and hydroxysuccinic acid can be used as discriminative markers for brewing Baijiu.The two types of Baijiu can be effectively distinguished by OPLS-DA analysis.

关 键 词：非靶向代谢组学 酿造白酒 勾兑酒 鉴别 

分 类 号：TS262.3[轻工技术与工程—发酵工程]