不同产地酱香型白酒中挥发性含氮化合物的差异分析  

Difference Analysis of Volatile Nitroge-Containing Compounds in Soy Sauce Flavor-Type Baijiu from Different Regions in China

作　　者：吴李玲 裴荣红 李行 李晴[1] 李良好 郑福平[1] 孙金沅[1] 孙宝国[1] WU Liling;PEI Ronghong;LI Xing;LI Qing;LI Lianghao;ZHENG Fuping;SUN Jinyuan;SUN Baoguo(Beijing Laboratory of Food Quality and Safety/Key Laboratory of Brewing Molecular Engineering of China Light Industry/School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品质量与安全北京实验室/中国轻工业酿酒分子工程重点实验室/食品与健康学院,北京100048

出　　处：《食品科学技术学报》2024年第3期35-48,共14页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2022YFF0606800)。

摘　　要：酱香型白酒中含氮类化合物含量虽占比较少,但部分化合物气味阈值较低,对酒体风味贡献较大。以20种酱香型白酒为对象,来源产地包括贵州、广西、湖南、北京、天津、山东、黑龙江,采用液-液萃取结合全二维气相色谱-氮化学发光检测器联用技术对酱香型白酒中挥发性含氮化合物进行定性定量分析。共定性出49种挥发性含氮化合物,包括16种吡嗪类、12种噻唑类、4种吡啶类、6种吡咯类、2种胺类和9种其他化合物;不同产地的酱香型白酒中挥发性含氮化合物的种类差别不明显。对已报道具有香气的挥发性含氮化合物进行定量分析,结果表明:酱香型白酒挥发性含氮化合物中吡嗪类质量浓度最高;贵州酒样的吡嗪类质量浓度[(5.36±0.96)mg/L]最高,其次高的是中北部地区的酒样[(4.12±1.20)mg/L],湖南酒样的质量浓度[(3.05±0.64)mg/L]和广西酒样的质量浓度(3.00 mg/L)差别不明显,最低的是黑龙江产地的酒样[(1.68±0.42)mg/L]。根据定量结果,采用正交偏最小二乘判别分析,可成功区分不同产地的酱香型白酒;苯并噻唑、吡嗪、2,3,5,6-四甲基吡嗪、2,6-二甲基吡嗪等11种变量投影值大于1的含氮化合物,可作为区分不同产地酱香型白酒的差异成分。研究可为酱香型白酒产地区分和溯源提供理论支持。Nitroge-containing compounds account for a low content in soy sauce flavor-type Baijiu,but some compounds have lower thresholds contribute significantly to the flavor of the Baijiu.In this study,20 soy sauce flavor-type Baijiu,with origins including Guizhou,Guangxi,Hu nan,Beijing,Tianjin,Shandong,and Heilongjiang,were qualitatively and quantitatively analyzed for volatile nitroge-containing compounds by liquid-liquid extraction combined with a comprehensive two-dimensional gas chromatography-nitroge chemiluminescence detector(GC×GC-NCD).A total of 49 volatile nitroge-containing compounds were identified,including 16 pyrazines,12 thiazoles,4 pyridines,6 pyrroles,2 amines,and 9 other compounds.The kinds of volatile nitroge-containing compounds did not significantly vary among soy sauce flavor-type Baijiu from different origins.Quantitative analysis of volatile nitroge-containing compounds with reported aroma showed that the content of pyrazines were found to be the highest among the volatile nitroge-containing compounds.The pyrazine content in Guizhou samples was the highest((5.36±0.96)mg/L),followed by samples from northern central regions((4.12±1.20)mg/L).The content of pyrazine in Hunan samples((3.05±0.64)mg/L)was not significantly different from that in Guangxi,while the lowest content was from Heilongjiang((1.68±0.42)mg/L).Based on the quantitative results,orthogonal partial least squares discriminant analysis was established,which could successfully distinguished soy sauce-flavor Baijiu of different origins.Eleven nitroge-containing compounds,including benzothiazole,pyrazine,2,3,5,6-tetramethylpyrazine,2,6-dimethylpyrazine and etc.,were screened out as the different components to distinguish the soy sauce flavor-type Baijiu from different regions.This research provided theoretical support for the origin discrimination and traceability of soy sauce flavor-type Baijiu in China.

关 键 词：酱香型白酒 挥发性含氮化合物 产地 正交偏最小二乘判别分析 全二维气相色谱-氮化学发光检测器 

分 类 号：TS261.7[轻工技术与工程—发酵工程]