GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异  

Difference of Specific Aroma Substances in Kiwifruit Wine of Different Ages Compared by GC-IMS

作　　者：宋艺君[1] 庞来祥 袁筱 庞柏均 郭涛 SONG Yijun;PANG Laixiang;YUAN Xiao;PANG Baijun;GUO Tao(College of Pharmacy,Shaanxi University of Chinese Medicine,Xianyang 712046,China;Shaanxi Baixian Wine Industry Co.Ltd.,Baoji 722305,China;Air Force 986 Hospital,Xi’an 710054,China)

机构地区：[1]陕西中医药大学药学院,陕西咸阳712046 [2]陕西百贤酒业有限公司,陕西宝鸡722305 [3]空军第九八六医院,陕西西安710054

出　　处：《食品与生物技术学报》2023年第2期58-65,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(82104395);陕西省科技厅青年项目(2021JQ-736)。

摘　　要：比较不同酒龄猕猴桃酒挥发性特征香气物质的差异,为建立不同酒龄猕猴桃酒的鉴别方法和进一步建立不同酒龄猕猴桃酒整体品质评价的新方法提供思路。对不同酒龄猕猴桃酒的挥发性物质,采用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)进行检测并比较成分变化,结合主成分分析(PCA)和“最近邻”指纹分析分析其挥发性物质的差异。GC-IMS指纹图谱显示,不同酒龄猕猴桃酒的挥发性物质存在差异,明确定性的挥发性物质有单体及部分物质的二聚体共29种;糠醛、3-甲基丁醛、2-甲基丁酸乙酯、异戊酸乙酯等可作为5年酒龄猕猴桃酒的特征挥发性物质;苯甲醛可作为4年酒龄猕猴桃酒的特征挥发性物质;乙酸丁酯、乙酸异丁酯、乙酸等可作为3年酒龄猕猴桃酒的特征挥发性物质。PCA和“最近邻”指纹分析结果显示,各组样品分离度良好。GC-IMS技术结合聚类分析方法证明不同酒龄猕猴桃酒所含挥发性物质存在差异,研究结果可为不同酒龄猕猴桃酒的辨识提供一定的思路。The differences of volatile specific aroma substances in kiwifruit wine of different ages were compared.This study provided new ideas to establish the identification methods of kiwifruit wine of different ages,and to further establish the quality evaluation of kiwifruit wine of different ages.Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)was used to detect the volatile substances in kiwifruit wine of different ages,and to compare the changes in compositions.Principal Component Analysis(PCA)and"Nearest Neighbor"Fingerprint Analysis(NNFA)were used to analyze the differences of volatile substances.GC-IMS fingerprints showed that there were differences in the volatile substances in kiwifruit wine of different ages.There were 29 kinds of definite volatile compounds,including monomers and dimers of some substances.Furfural,3-methylbutanal,ethyl 2-methylbutanoate and ethyl 3-methylbutyrate could be used as the specific volatile substances of five-age-old kiwifruit wine.Benzaldehyde could be used as the specific volatile substances of four-age-old kiwifruit wine.Butyl acetate,2-methylpropyl acetate and acetic acid could be used as the specific volatile substances of three-age-old kiwifruit wine.The results of PCA and NNFA showed that the samples were well separated.The GC-IMS technology combined with cluster analysis could identify the differences of volatile substances in kiwifruit wine of different ages,providing ideas for the identification of kiwifruit wine of different ages.

关 键 词：猕猴桃酒 香气物质 主成分分析 “最近邻”指纹分析 气相色谱-离子迁移谱 

分 类 号：TS264[轻工技术与工程—发酵工程]