酱香型白酒风味物质定量分析方法对比研究  

Comparative Study on Quantitative Analysis Methods of Flavor Substances in Jiangxiang Baijiu

作　　者：刘茗铭 王荣钰 杨官荣 王明昌 冯方剑 赵金松 LIU Mingming;WANG Rongyu;YANG Guanrong;WANG Mingchang;FENG Fangjian;ZHAO Jinsong(Sichuan Liquor Group Co.Ltd.,Chengdu,Sichuan 610000;School of Bioengineering,Sichuan University of Science and Engineering,Zigong,Sichuan 643000,China)

机构地区：[1]四川省酒业集团有限责任公司,四川成都610000 [2]四川轻化工大学生物工程学院,四川自贡643000

出　　处：《酿酒科技》2024年第5期124-133,共10页Liquor-Making Science & Technology

基　　金：泸州市科技计划项目(2021-JYJ-105)。

摘　　要：采用液液萃取法和直接进样法两种前处理方式结合GC-Q/TOFMS定量分析方法对酱香型白酒风味物质检测进行对比研究,两种检测方法均可实现60种风味化合物的定量分析,其中醇类物质12种、醛类物质7种、酸类物质9种、酯类物质22种、吡嗪呋喃类物质5种、酚类物质4种。通过对两种方法线性、回收率的考察,发现直接进样法在方法线性(0.9900≤R^(2)≤0.9996)和回收率(84.36%~116.35%)上都优于液液萃取法线性(0.9866≤R^(2)≤0.9979)和回收率(76.25%~136.25%),并且其方法更加简单,原料用量更少,操作过程更加安全;利用直接进样法定量分析了市售3种酱酒中的风味物质含量,发现此法可定量出酒体中多数风味物质(10568.56~10778.43 mg/L),且与文献记载酱酒风味物质含量比较,该方法定量出的风味化合物含量能较好反映酱酒的特点。Liquid-liquid extraction method and direct injection method were used to detect the flavor substances in Jiangxiang Baijiu combined with GC-Q/TOFMS,and the two methods were compared.Both methods could realize the quantitative analysis of 60 flavor compounds,including 12 alcohols,7 aldehydes,9 acids,22 esters,5 pyrazinfurans and 4 phenols.Through the investigation of the lin-earity and recovery of the two methods,it was found that the linearity(0.9900≤R^(2)≤0.9996)and recovery(84.36%to 116.35%)of the direct injection method were superior to the linearity(0.9866≤R^(2)≤0.9979)and recovery(76.25%to 136.25%)of the liquid-liq-uid extraction method.Moreover,the direct injection method was simpler,the amount of raw materials was less,and the operation process was safer.The direct injection method was used to quantitatively analyze the content of flavor substances in three commercial-ly available Jiangxiang Baijiu products.It is found that this method could quantify most flavor substances in the liquor body(10568.56 mg/L to 10778.43 mg/L).Compared with the data in literature,the content of flavor substances quantified by this method could better reflect the characteristics of Jiangxiang Baijiu.

关 键 词：酱香型白酒 风味物质 定量分析 GC-Q/TOFMS 

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]