白酒中吡嗪类化合物分析及与酯的感知交互作用  

Analysis of Pyrazines in Baijiu and Their Perceptual Interactions with Esters

作　　者：吴奇霄 赵兴蓉 余松柏 向玲 刘光钱 罗雪 张芮 黄张君 王松涛 沈才洪[1,2,3] WU Qixiao;ZHAO Xingrong;YU Songbai;XIANG Ling;LIU Guangqian;LUO Xue;ZHANG Rui;HUANG Zhangjun;WANG Songtao;SHEN Caihong(Luzhou Pinchuang Technology Co.Ltd.,Luzhou 646000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China)

机构地区：[1]泸州品创科技有限公司,四川泸州646000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《现代食品科技》2024年第11期345-357,共13页Modern Food Science and Technology

基　　金：四川省固态酿造技术创新中心建设(2021ZYD0102);泸州老窖股份有限公司博士后项目(2023NB02)。

摘　　要：采用液相色谱-质谱联用法(Liquid Chromatography-tandem Mass Spectrometry,LC-MS/MS)结合多元统计分析对12种香型白酒中的18种吡嗪类化合物进行分析,并用S型曲线、Feller加和模型、香气活度值(Odor Activity Value,OAV)法和σ-τ模型研究三甲基吡嗪与乙酸乙酯、丁酸乙酯、己酸乙酯和乳酸乙酯之间的感知交互作用。LC-MS/MS方法在检测范围内线性关系良好(R2≥0.995),检出限为0.69~43.47μg/L,定量限为2.10~95.21μg/L,日内精密度≤4.71%、日间精密度≤4.11%,加标回收率82.22%~103.71%。酱香型白酒吡嗪总量最高,为10411.71~32628.30μg/L,其次是兼、芝麻和董香型白酒,四甲基吡嗪和三甲基吡嗪是白酒中含量最高的2种吡嗪类化合物。正交偏最小二乘判别分析(Orthogonal Partial Least Squares Discriminant Analysis,OPLS-DA)模型可对12种香型白酒进行大致分类,变量重要性投影值(Variable Importance in the Projection,VIP)分析筛选出9种关键差异吡嗪类化合物,2-甲基吡嗪的VIP值最高,为1.33。感知交互作用的研究结果表明三甲基吡嗪与乙酸乙酯、丁酸乙酯和己酸乙酯之间存在加成或协同作用,与乳酸乙酯之间是掩盖作用。该研究可为白酒的风味品质调控提供理论参考。Eighteen pyrazines in 12 aromatic Baijiu were analyzed using liquid chromatography-tandem mass spectrometry(LC-MS/MS)combined with multivariable statistical analysis,,and the perceptual interactions among trimethylpyrazine and ethyl acetate,ethyl butyrate,ethyl hexanoate,and ethyl lactate were investigated using the S-curve method,Feller's additive model,odor activity value(OAV)method,andσ-τmodel.The LC-MS/MS method showed good linear relationships within the detection ranges(R2≥0.995),with the limits of detection being 0.69~43.47μg/L,the limits of quantification being 2.10~95.21μg/L,the intra-day precision≤4.71%,the inter-day precision≤4.11%,and the spiking recoveries being 82.22%~103.71%.Sauce-flavor baijiu samples had the highest total contents of pyrazines(10411.71~32628.30μg/L),followed by Jian-flavor B aijiu,Sesame-flavor B aijiu,and Dong-flavor B aijiu.Tetramethylpyrazine and trimethylpyrazine were the two kinds of pyrazines with the highest contents in B aijiu.The orthogonal partial least squares discriminant analysis(OPLS-DA)model could roughly classify the 12 flavor B aijiu,and the variable importance in the projection(VIP)analysis allowed 9 key differential pyrazines to be screened out,with 2-methylpyrazine having the highest VIP value(1.33).The results of perceptual interactions showed that there was an additive or synergistic effect between trimethylpyrazine and ethyl acetate,ethyl butyrate or ethyl hexanoate,with a masking effect occurring between trimethylpyrazine and ethyl lactate.This study can provide a theoretical reference for regulating flavor quality of B aijiu.

关 键 词：白酒 吡嗪类化合物 液相色谱-质谱联用法 感知交互作用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]