运用GC×GC-Orbitrap分析酱香型白酒不同摘酒时段风味物质  

Analysis of Flavor Substances in Different Liquor-Gathering Stages of Jiangxiang Baijiu by GC×GC-Orbitrap

作　　者：张莹 刘一二 何伟 王扬 徐源 罗文业 杨梨 ZHANG Ying;LIU Yier;HE Wei;WANG Yang;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12期132-138,共7页Liquor-Making Science & Technology

基　　金：四川大学泸州市人民政府战略合作专项项目(2022CDLZ-1);四川省知识产权专项项目(2023-ZS-00006)。

摘　　要：为探究酱香型白酒第三轮次不同层次糟醅馏酒风味物质的差异,本研究取不同摘酒时间段的醇甜酒、窖底酒,采用全二维气相色谱静电场轨道阱质谱联用仪测定原酒中风味物质种类及含量。结果表明,原酒中风味物质种类约200种,主要是酸类、酯类、醛类、酮类、醇类、吡嗪类物质,并随着摘酒时间延长而逐渐减少;通过主成分分析,原酒中醇类和酯类物质随着摘酒时间变化较大,且窖底酒与醇甜酒持续馏出风味物质具有差异,醇甜酒中异戊醇、2-乙酰基呋喃、糠醛等物质馏出时间较窖底酒长。In order to investigate the differences in flavor substances between the distillates from different layers of fermented grains of the third production round of Jiangxiang Baijiu,we took the sweet-flavor liquor and the pit-bottom liquor gathered in different liquor-gathering stages as the research objects,and determined the kinds and contents of flavor substances in the liquor by GC×GC-Orbitrap.A total of about 200 kinds of flavor substances were detected,including acids,esters,aldehydes,ketones,alcohols and pyrazines.With the increase of distillation time,the kinds and contents of flavor substances decreased.Principal component analysis showed that alcohols and esters in the liquor changed greatly with the increase of distillation time.The flavor substances in the sweet-flavor liquor and the pit-bottom liquor were different;isoamylol,2-acetylfuran and furfural appeared later in the sweet-flavor liquor than in the pit-bottom liquor.

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