基于全二维气相色谱-飞行时间质谱分析丹泉酱香型洞藏酒挥发性风味物质  

Volatile components analysis of cave aged sauce-flavor Danquan Baijiu based on GC×GC-TOF-MS

作　　者：何海燕 覃建良[3] 覃旺远 潘正福 李启虔 韦正 覃拥灵[1,2] HE Haiyan;QIN Jianliang;QIN Wangyuan;PAN Zhengfu;LI Qiqian;WEI zheng;QIN Yongling(College of Chemical and Biological Engineering,Hechi University,Hechi 546300,China;Key Lab of Exploitation and Utilization of Microbial and Botanical Resources of Guangxi High-education Schools,Hechi University,Hechi 546300,China;Guangxi Danquan Liquor Co.,Ltd.,Hechi 546300,China)

机构地区：[1]河池学院化学与生物工程学院,广西河池546300 [2]河池学院微生物及植物资源开发利用广西高校重点实验室,广西河池546300 [3]广西丹泉酒业有限公司,广西河池546300

出　　处：《中国酿造》2024年第11期237-241,共5页China Brewing

基　　金：国家自然科学基金(31660017);河池学院横向项目(2021danquan15321)。

摘　　要：以丹泉酱香型洞藏酒为研究对象,采用全二维气相色谱-飞行时间-质谱(GC×GC-TOF-MS)分析其挥发性风味物质并比较不同酒龄(低酒龄:5年、15年;高酒龄:20年、30年)酒体中挥发性风味物质的特征差异。结果表明,在不同酒龄的丹泉酱香型洞藏酒样品中共鉴定出342种挥发性风味化合物,其中酯类物质最为丰富。高酒龄酒体中挥发性风味化合物数量显著高于低酒龄酒体(P<0.05),以酯类、吡嗪类和萜烯类化合物的变化最为明显。层次聚类分析(HCA)结果表明,癸酸乙酯、己酸乙酯等中链脂肪酸是高酒龄丹泉洞藏酒的特征挥发性风味物质。Using the cave aged sauce-flavor(Jiangxiangxing)Danquan Baijiu as the research object,its volatile flavor substances were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry(GC×GC-TOF-MS),and the characteristic differences of volatile flavor substances in Baijiu of different ages(low-age:5 years,15 years;high-age:20 years,30 years)were compared.The results showed that a total of 342 volatile flavor compounds were identified in the cave aged sauce-flavor Danquan Baijiu samples of different ages,among which esters were the most abundant.The number of volatile flavor compounds in high-age Baijiu was significantly higher than that in low-age Baijiu(P<0.05),with the most obvious changes in esters,pyrazines and terpenes.The results of hierarchical cluster analysis(HCA)showed that medium-chain fatty acids such as ethyl caprate and ethyl hexanoate were the characteristic volatile flavor substances of high-age cave aged sauce-flavor Danquan Baijiu.

关 键 词：丹泉酱香型洞藏白酒 全二维气相色谱-飞行时间质谱 挥发性风味物质 

分 类 号：O657.7[理学—分析化学] TS261.1[理学—化学]