基于顶空固相微萃取结合全二维气相色谱质谱联用技术解析不同年份白兰地原酒香气组分特征  

Characteristics of aroma components in different years of base brandy by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

作　　者：周君梦 祝思梦 车金名 吴昊霖 翁含之 刘钰浩 张葆春[2] 唐柯[1] ZHOU Junmeng;ZHU Simeng;CHE Jinming;WU Haolin;WENG Hanzhi;LIU Yuhao;ZHANG Baochun;TANG Ke(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;ChangYu Group Company Ltd.,Yantai 264000,China)

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214122 [2]烟台张裕集团有限公司,山东烟台264000

出　　处：《食品与发酵工业》2024年第24期346-352,I0002-I0010,共16页Food and Fermentation Industries

基　　金：山东省泰山产业领军人才工程项目。

摘　　要：为明确陈酿时间对白兰地香气的影响,该研究采用顶空固相微萃取结合全二维气相色谱质谱联用(headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,HS-SPME-GC×GC-TOFMS)技术对9种不同陈酿时间白兰地原酒的挥发性成分进行测定分析。结果显示,在所有样品中共定性得到495种挥发性化合物,陈酿0年样品中种类最少(275种),陈酿18年最多(318种),挥发性化合物种类表现出随着陈酿时间延长而增多的趋势。不同类别香气化合物总含量随陈酿时间的延长不尽相同,其中醇类、醛类、萜烯类、含硫化合物含量随陈酿时间的延长逐渐下降,酸类化合物含量逐渐上升。主成分分析结果表明,不同年份酒样随酒龄呈现趋势性变化,而陈酿初期(0~1年)香气变化较大。基于单因素方差分析,共筛出268个差异代谢物,其中呈现果香、香料、烘培等香气特征的化合物在陈年酒中更为突出,而呈现花香、植物香气特征的化合物含量普遍随贮存时间延长而不断降低。该研究较为系统的分析了陈酿时间对白兰地中香气物质组分的影响,研究不仅可以丰富白兰地风味化学的理论体系,同时也为白兰地生产中风味调控提供数据基础与理论依据。To clarify the impact of aging time on the aroma components of brandy,volatile compounds of different nine brandy samples with different aging times were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(HS-SPME-GC×GC-TOFMS).Results showed that among all the samples,495 volatile compounds were identified,with the sample aged for 0 years having the fewest types of volatile compounds(275),and the sample aged for 18 years having the most(318),the species of volatile compounds indicated an increasing trend with longer aging time.The contents of different categories of aroma components varies with the duration of aging,the contents of alcohols,aldehydes,terpenes and sulfur-containing compounds decreased with aging time,while the contents of acid compounds increased gradually.The result of principal component analysis showed that the samples of different vintages showed trend changes with the age of the brandy,and the aroma changes were greater in the pre-aging period(0-1 years).Based on one-way ANOVA,a total of 268 aroma components with significant differences were screened.Among them,some compounds were more prominent,like compounds with fruit,spice and baking aroma characteristics and so on,while the compounds with floral and herbaceous aroma characteristics generally decreased with storage time.This research systematically analyzed the impact of aging time on the aroma components of brandy.The research not only enriches the theoretical system of flavor chemistry of brandy,but also furnishes a data basis and theoretical foundation for the regulation of flavor profiles in the production of brandy.

关 键 词：白兰地 香气 陈酿时间 全二维气相色谱-飞行时间质谱 主成分分析 

分 类 号：TS262.38[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]