GC-MS结合自动解卷积技术分析谷壳中挥发性风味成分  

Analysis of volatile components in rice husk by GC-MS combined with automatic mass spectral deconvolution and identification system

作　　者：毕荣宇 王国江 卢君 唐平 山其木格 王丽 王凡 李长文 王道军 陆安谋 BI Rongyu;WANG Guojiang;LU Jun;TANG Ping;SHAN Qimuge;WANG Li;WANG Fan;LI Changwen;WANG Daojun;LU Anmou(Guizhou Guotai Liquor Group Co.,Ltd.,Renhuai 564501,China;Guotai Research Academy,Tianjin 300410,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州仁怀564501 [2]贵州国台酒业集团研究院,天津300410

出　　处：《中国酿造》2024年第2期243-252,共10页China Brewing

基　　金：贵州省科技成果应用及产业化计划项目(黔科合成果[2020]2Y045);遵义市科技计划项目(遵市科合R&D[2020]31号);遵义市科技计划项目(遵市科合支撑GY(2021)40号)。

摘　　要：为了探索酱香型白酒酿造用辅料谷壳中挥发性风味成分的组成,建立了顶空固相微萃取(HS-SPME)-气相色谱-质谱联用(GC-MS)结合自动解卷积系统(AMDIS)和保留指数(RI)对谷壳中的化学成分进行鉴定分析的方法,并采用正交试验优化HS-SPME参数条件。结果表明,最佳的萃取条件为样品质量10 g,萃取温度60℃,萃取时间50 min。谷壳中共鉴定出挥发性物质173种,其中醇类17种(10.06%)、醛类23种(15.28%)、酸类11种(40.26%)、酯类6种(2.00%)、酮类21种(4.22%)、呋喃类7种(1.34%)、呋喃酮类1种(0.15%)、吡嗪类3种(0.14%)、内酯类6种(1.95%)、芳香族44种(11.44%)、烃类21种(4.43%)、杂环类7种(1.15%)、含硫化合物1种(0.04%)、萜烯类5种(7.54%)。In order to explore the composition of volatile flavor components in rice husk,a method for identification and analysis of chemical components in rice husk was established by headspace solid phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS)combined with automatic mass spectral deconvolution and identification system(AMDIS)and retention index(RI).The parameters of HS-SPME were optimized by orthogonal test.The results showed that the optimal extraction conditions were sample mass 10 g,extraction temperature 60℃,and time 50 min.A total of 173 volatile compounds were identified in rice husk.Among them,there were 17 alcohols(10.06%),23 aldehydes(15.28%),11 acids(40.26%),6 esters(2.00%),21 ketones(4.22%),7 furans(1.34%),1 furanone(0.15%),3 pyazines(0.14%),6 lactones(1.95%),44 aromatic compounds(11.44%),21 hydrocarbons(4.43%),7 heterocyclic compounds(1.15%),1 sulfur-containing compound(0.04%),and 5 terpenes(7.54%).

关 键 词：顶空固相微萃取 气相色谱-质谱法 自动解卷积系统 保留指数 谷壳 挥发性风味成分 

分 类 号：TS261.2[轻工技术与工程—发酵工程]