基于气相色谱-离子迁移谱法和固相微萃取-气相色谱-质谱法分析6种香型白酒挥发性风味物质  

Analysis of volatile flavor compounds in 6 flavor types of Baijiu based on gas chromatography-ion mobility spectrometry and solid phase microextraction-gas chromatography-mass spectrometry

作　　者：张萌 田真 魏建平 岳田利 ZHANG Meng;TIAN Zhen;WEI Jian-Ping;YUE Tian-Li(College of Food Science and Technology,Northwest University,Xi’an 710069,China;Laboratory of Personalized Manufacturing of Nutritional and Healthy Food in Shaanxi Province,Xi’an 710069,China;Research Center of Food Safety Risk Identification and Control Technology of Shaanxi,Xi’an 710069,China)

机构地区：[1]西北大学食品科学与工程学院,西安710069 [2]陕西省营养健康食品个性制造工程实验室,西安710069 [3]陕西省食品安全风险识别控制技术研究中心,西安710069

出　　处：《食品安全质量检测学报》2023年第5期226-235,共10页Journal of Food Safety and Quality

基　　金：陕西省技术创新引导项目(2022QFY02-01)。

摘　　要：目的 比较6种香型白酒的挥发性风味物质差异。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)和固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)对6种不同香型白酒的挥发性成分进行分析,结合气味活度值(odor activity value,OAV)确定其重要风味物质,通过多元统计分析筛选差异香气成分。结果 GC-MS和GC-IMS分别在6种香型白酒中检测到56和77种化合物,其中13种挥发性风味物质为2种技术共同检出;挥发性成分主要是酯类、醇类和醛类;不同白酒香气化合物含量差异较大,如清香型白酒的乙酸乙酯含量显著高于其他白酒,而己酸乙酯在浓香型白酒中含量最高;通过偏最小二乘判别分析筛选出异戊醇、乙酸乙酯等18种挥发性风味物质作为区分不同白酒香气的差异化合物。结论 本研究采用两种技术协同分析,获得6种香型白酒更全面的挥发性风味信息,明确了6种香型白酒香气成分组成与差异,为不同香型白酒风味调控奠定了基础。Objective To compare the differences of volatile flavor compounds of 6 flavor types of Baijiu.Methods The flavor compounds of 6 different flavor types of Baijiu were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS) and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS). Combined with odor activity value(OAV), the important flavor substances were determined. The different aroma compounds were screened by multivariate statistical analysis. Results A total of 56 and 77 kinds of compounds, mainly esters, alcohols and aldehydes, were detected in 6 flavor types of Baijiu by GC-MS and GC-IMS,respectively, of which 13 kinds of volatile flavor compounds were detected by the 2 technologies in common. The content of aroma compounds in different flavor types of Baijiu varied greatly, such as the content of ethyl acetate in light-flavor Baijiu was significantly higher than that in other Baijiu, while the content of ethyl caproate was the highest in strong-flavor Baijiu. A total of 18 volatile flavor compounds such as isoamyl alcohol and ethyl acetate were selected as the different compounds to distinguish the aroma of different Baijiu by partial least squares-discriminant analysis. Conclusion More comprehensive information on volatile flavor components of 6 flavor types of Baijiu has been obtained by the synergistic analysis of 2 technologies. Meanwhile, this study has clarified the composition and differences of aroma components of 6 flavor types of Baijiu, which lays a foundation for the flavor control of different flavor types of Baijiu.

关 键 词：白酒 挥发性风味 气相色谱-离子迁移谱法 气相色谱-质谱法 

分 类 号：O657[理学—分析化学] TS262.3[理学—化学]