全二维气相色谱飞行时间质谱解析五粮液原酒中挥发性组分的特征研究  

Study on Volatile Components of Wuliangye Crude Liquor by GC×GC-TOFMS

作　　者：刘志鹏 杨康卓 何张兰 赵东 郑佳 LIU Zhipeng;YANG Kangzhuo;HE Zhanglan;ZHAO Dong;ZHENG Jia(Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000

出　　处：《酿酒科技》2023年第6期88-93,共6页Liquor-Making Science & Technology

基　　金：宜宾市重点项目(2021GH001)。

摘　　要：五粮液原酒是决定五粮液品质的重要因素,然而其香气组分目前还不清晰。本研究采用顶空固相微萃取(HS-SPME)结合全二维气相色谱飞行时间质谱(GC×GC-TOFMS)技术对五粮液原酒酒样的挥发性组分进行了系统解析。结果表明,采用HS-SPME在原酒中检测出1512个峰;将色谱峰的质谱图、保留指数与标准物质以及商业化、自建数据库的综合对比分析,共精准定性出513种挥发性化合物。五粮液原酒的挥发性组分中酯类最多(145种),其次是羰基化合物(123种),醇类(71种),芳香类(39种),呋喃类(33种),酸类(25种),含硫化合物(19种),含氮化合物(18种),萜烯类(15种),挥发性酚类(15种)和内酯类(10种),9种含硫化合物在原酒中首次检出。本研究揭示了五粮液原酒中挥发性组分的复杂性,为科学认识五粮液原酒酒体特征提供了数据支撑。The crude liquor is an important factor determining the quality of Wuliangye liquor,but its aroma components are still un-clear.In this study,headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry was used to systematically analyze the volatile components of Wuliangye crude liquor.A total of 513 volatile compounds were accurately identified in the crude liquor by comparing the mass spectra and retention indexes of the chromato-graphic peaks with the standard substances and the database.Among the volatile components,esters were the most(145),followed by carbonyl compounds(123),alcohols(71),aromatic compounds(39),furans(33),acids(25),sulfur-containing compounds(19),nitro-gen-containing compounds(18),terpenes(15),phenols(15)and lactones(10).Nine sulfur-containing compounds were detected in Wuliangye crude liquor for the first time.This study revealed the complexity of volatile components in Wuliangye crude liquor,and provided support data for the scientific characterization of Wuliangye crude liquor.

关 键 词：五粮液原酒 全二维气相色谱飞行时间质谱 含硫化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]