HS-SPME-GC×GC-Orbitrap技术分析酱香型白酒风味成分  

Analysis of Flavor Components of Jiangxiang Baijiu by HS-SPME-GC×GC-Orbitrap

作　　者：张莹 沈毅 刘一二 杨久涛 徐源 罗文业 杨梨 ZHANG Ying;SHEN Yi;LIU Yier;YANG Jiutao;XU Yuan;LUO Wenye;YANG Li(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Gulin,Sichuan 646523,China)

机构地区：[1]四川郎酒股份有限公司,四川古蔺646523 [2]四川省酱香型白酒生态酿造工程技术研究中心,四川古蔺646523

出　　处：《酿酒科技》2024年第9期53-58,共6页Liquor-Making Science & Technology

基　　金：四川省科技成果转化项目(2022ZHCG0029);四川大学泸州市人民政府战略合作项目(2022CDLZ-1)。

摘　　要：为探究不同年份酱香型白酒中挥发性风味成分的差异,采用顶空固相微萃取与全二维气相色谱静电场轨道阱质谱分析白酒中的风味成分。结果表明,优化后,最佳的萃取条件为:1.1 mm/120μm PDMS/CWR/DVB萃取头,饱和氯化钠溶液,萃取温度55℃,解吸温度250℃,升温速度3℃/min;利用该技术对白酒中挥发性物质进行检测,得到挥发性成分1000种左右;调整信噪比和筛选NIST库匹配度大于650的化合物,筛选出挥发性成分500种左右,其中混样、3年、5年、10年、15年、20年、30年白酒中挥发性成分分别为540种、483种、481种、491种、505种、504种、613种;通过主成分分析,年份3年、5年、10年的白酒中主要挥发性成分相似,年份15年、20年、30年的白酒中主要挥发性成分相似。In order to explore the differences in volatile flavor components of Jiangxiang Baijiu of different ages,HS-SPME-GC×GCOrbitrap was used to analyze the flavor components of Jiangxiang Baijiu.The results showed that the optimum extraction conditions were as follows:the 1.1 mm/120μm PDMS/CWR/DVB extraction head and the saturated sodium chloride solution were adopted,the extraction temperature was 55℃,the desorption temperature was 250℃,and the temperature rising rate was 3℃/min.A total of over 1000 volatile components were detected in Baijiu,among which about 500 compounds had a matching degree of over 650 in the NIST database.There were 540,483,481,491,505,504,and 613 volatile components in mixed,3-year,5-year,10-year,15-year,20-year,and 30-year samples,respectively.Principal component analysis showed that the main volatile components in 3-year,5-year and 10-year samples were similar,while the main volatile components in 15-year,20-year and 30-year samples were similar.

关 键 词：全二维气相色谱静电场轨道阱质谱联用仪 酱香型白酒 挥发性 风味成分 

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