基于全二维气相色谱-飞行时间质谱结合多元统计方法解析芝麻香型白酒的风味组分研究  

Analysis of flavor components of Zhimaxiangxing Baijiu based on two-comprehensive dimensional gas chromatography-time-of-flight mass spectrometry combined with multivariate statistical methods

作　　者：江伟 伍琳 吕志远 韩兴林 刘玉涛 陈志强 赵巧珍 张梦梦 陈杉彬 何猛超 JIANG Wei;WU Lin;LYU Zhiyuan;HAN Xinglin;LIU Yutao;CHEN Zhiqiang;ZHAO Qiaozhen;ZHANG Mengmeng;CHEN Shanbin;HE Mengchao(China National Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China;Focused Photonics(Hangzhou)Inc.,Hangzhou 310052,China;Jinan Baotuquan Liquor-making Co.Ltd.,Jinan 250115,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]聚光科技(杭州)股份有限公司,浙江杭州310052 [3]济南趵突泉酿酒有限责任公司,山东济南250115

出　　处：《食品与发酵工业》2024年第23期293-300,共8页Food and Fermentation Industries

基　　金：国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205)。

摘　　要：该研究采用顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry,HS-SPME-GC×GC-TOFMS)技术分析鉴定了趵突泉芝麻香型与浓香型、泉香型白酒间的风味组分。3种香型白酒的风味组分分别能检出1493、1264、1178种,包括酯类、醇类、醛类、酮类、酸类等12类物质。对比发现,芝麻香型白酒的酯类含量最高,其醛类和酮类的含量与泉香型白酒接近,其醇类和酸类的含量与浓香型白酒接近,表明芝麻香型与泉香、浓香型白酒具有一定的差异性和共性。通过偏最小二乘判别分析显示,3种香型的白酒区分度较为明显,选择变量权重值(variable importance in the projection,VIP)>1且P<0.05的前50种风味组分进行热图分析,发现3种香型的特征组分各有不同。其中,芝麻香型白酒的苯乙酸己酯、正丙醇、辛醛、3-辛酮、2-乙基-6-甲基-吡嗪、3,5-二甲基吡唑等物质含量较浓香和泉香型白酒更为突出。泉香型白酒的苯乙酸乙酯、2-甲基丙酸己酯、2-庚醇和三甲基吡嗪等物质较为突出,浓香型白酒的苯丙酸乙酯、1-甲基丁酸己酯等物质较为突出。对比不同等级的芝麻香型成品酒,较高等级L1中乙酸乙酯、己酸乙酯、戊酸乙酯、三甲基吡嗪、四甲基吡嗪和糠醛等物质的含量较高,并对“炒芝麻香”的焦香和糊香具有积极贡献。对比芝麻香型的成品酒与基酒,发现5种白酒能明显区分,其中基酒J1和J2更为相似,并与J3存在明显差异。成品酒L2与基酒J2最为接近,表明成品酒L2的主要来源于基酒J2。综合不同香型、不同等级芝麻香白酒以及不同基酒的差异性统计分析,明确了芝麻型白酒的主要风味组分,为生产和勾调优质芝麻香型白酒提供更多的技术支撑。Headspace solid-phase microextraction combined with two-dimensional gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC×GC-TOFMS)was utilized to analyze the flavor compounds of Zhimaxiangxing Baijiu,Nongxiangxing Baijiu,and Quanxiangxing Baijiu.1493,1264,and 1178 flavor components were detected in the three types of Baijiu,respectively,including 12 different types such as esters,alcohols,aldehydes,ketones,acids,etc.For Zhimaxiangxing Baijiu,the ester content was the highest.The contents of aldehydes and ketones were close to that in Nongxiangxing Baijiu.The contents of alcohols and acids were close to that in Nongxiangxing Baijiu.There were distinct differences and similarities in flavor compounds among the three kinds of Baijiu.Partial least squares discriminant analysis demonstrated that three types of Baijiu can be clearly distinguished.The top 50 flavor components with a variable importance in the projection(VIP)value>1 and P<0.05 were selected.Heatmap analysis showed the characteristic components among the three flavor types were different.The contents of hexyl phenylacetate,n-propanol,octanal,3-octanone,2-ethyl-6-methyl-pyrazine,and 3,5-dimethylpyrazole were rich in Zhimaxiangxing Baijiu.The contents of ethyl phenylacetate,2-hexyl methylpropionate,2-heptanol,and trimethylpyrazine were rich in Quanxiangxing Baijiu.Ethyl phenylpropionate and hexyl 1-methylbutyrate were rich in Nongxiangxing Baijiu.Between different grades of Zhimaxiangxing Baijiu,the levels of ethyl acetate,ethyl caproate,ethyl valerate,trimethylpyrazine,tetramethylpyrazine,and furfural were higher in the higher-grade liquor L1.Those compounds made a positive contribution to the burnt aroma and paste aroma of“fried sesame”in L1.Comparing two types of Baijiu with three kinds of base Baijiu,they can be clearly distinguished.The base Baijiu J1 and J2 were more similar,and they were different from J3.Baijiu L2 was most similar to the base Baijiu J2,which suggested that L2 was primarily derived from J2.Based on statistical analysis

关 键 词：芝麻香型白酒 基酒 顶空固相微萃取 全二维气相色谱-飞行时间质谱 偏最小二乘判别分析 

分 类 号：TS262.35[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]