直接进样-气相色谱质谱法快速测定芝麻香白酒及酒醅中吡嗪类风味组分的研究  

Rapid Determination of Pyrazines in Zhimaxiang Baijiu and Fermented Grains by Direct Injection GC-MS

作　　者：吕晓凤 孟武[1] 刘玉涛 张梦梦 卢春玲 李强 马春莲 邱振清 韩云翠 赵巧珍 胥鑫钰 高红波 LÜXiaofeng;MENG Wu;LIU Yutao;ZHANG Mengmeng;LU Chunling;LI Qiang;MA Chunlian;QIU Zhenqing;HAN Yuncui;ZHAO Qiaozhen;XU Xinyu;GAO Hongbo(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Department of Technology and Quality,Jinan Baotuquan Distillery Co.Ltd.,Jinan,Shandong 250115;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353 [2]济南趵突泉酿酒有限责任公司技术质量部,山东济南250115 [3]中国食品发酵工业研究院有限公司,北京100015

出　　处：《酿酒科技》2023年第12期17-22,共6页Liquor-Making Science & Technology

基　　金：山东省自然科学基金面上项目:地衣芽孢杆菌代谢合成乙偶姻及2,3-丁二醇与菌体生长的协同调控机制研究(ZR2020MC203);生物基材料与绿色造纸国家重点实验室自主研究课题:速生杨预水解液发酵制取乙偶姻的综合利用研究(ZZ20210103)。

摘　　要：本研究建立了直接进样-气相色谱质谱法(GC-MS)测定芝麻香白酒中8种吡嗪类化合物,该方法经CP-WAX色谱柱对样品进行分离后进行质谱分析,采用SIM模式,以保留时间和特征离子的丰度比定性,内标法定量。结果显示,8种吡嗪类风味组分的线性相关系数均大于0.999,该方法检出限为10μg/L,加标回收率为87%~110%,相对标准偏差为3%~10%。此方法采用内标法定量,灵敏度可靠,适用于芝麻香白酒及其酒醅中吡嗪风味组分的快速检测。A direct injection gas chromatography-mass spectrometry(GC-MS)method was established for the determination of eight pyrazines in Zhimaxiang Baijiu.The CP-WAX column was used to separate the samples,and then mass spectrometry analysis was conducted.The SIM mode was used for qualitative determination by the retention time and the abundance ratio of characteristic ions,and the internal standard method was used for quantitative determination.The results showed that the linear correlation coefficients of the eight pyrazines were greater than 0.999;the detection limit of the method was 10μg/L,the spiked recovery rate was between 87%and 110%,and the relative standard deviation was between 3%and 10%.The method is sensitive and suitable for the rapid detection of pyrazines in Zhimaxiang Baijiu and its fermented grains.

关 键 词：芝麻香型白酒 酒醅 直接进样 气相色谱-质谱 吡嗪类风味组分 

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]