气相色谱-串联质谱同时测定白酒中20种吡嗪类化合物  

Simultaneous Determination of 20 Pyrazines in Baijiu by Gas Chromatography-Tandem Mass Spectrometry

作　　者：王娜[1,2] 沈毅 庄园 程伟 罗森 张亚东 刘子轩 刘冰 高红波[2] WANG Na;SHEN Yi;ZHUANG Yuan;CHENG Wei;LUO Sen;ZHANG Yadong;LIU Zixuan;LIU Bing;GAO Hongbo(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;China National Research Institute of Food&Fermentation Industries Co.,Ltd.,Beijing 100015,China;Langjiu Distillery Co.,Ltd.,Luzhou 646500,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]中国食品发酵工业研究院有限公司,北京100015 [3]四川郎酒股份有限公司,四川泸州646500 [4]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2025年第5期30-37,共8页Food Science

摘　　要：本研究采用直接进样结合气相色谱-串联质谱技术建立测定白酒中20种吡嗪类化合物的方法,并对10种香型不同品牌白酒中的吡嗪类化合物进行测定。该方法在0.01~10.00 mg/L的质量浓度范围内具有良好的线性关系,决定系数R^(2)在0.998 3~0.999 7的范围内,检出限在0.16×10^(-3)~3.25×10^(-3) mg/L范围内,不同浓度条件下的加标回收率在81.26%~113.13%之间,日内日间相对标准偏差在1.42%~4.98%之间。10种香型白酒中吡嗪类化合物的定量分析结果表明,吡嗪类化合物在酱香型白酒中含量最高,质量浓度范围为2.63~16.88 mg/L,其次是芝麻香型和兼香型。该方法与气相色谱-质谱法相比具有更高的准确度及灵敏度,适用于不同香型白酒中吡嗪类化合物的分析。In this study,a method for the simultaneous determination of 20 pyrazines in baijiu was established by direct injection(DI)combined with gas chromatography-tandem mass spectrometry(GC-MS/MS),and the pyrazines in 10 brands of baijiu with different flavors were determined by the method.The developed method showed good linearity in the concentration range of 0.01–10.00 mg/L with determination coefficients(R^(2))in the range of 0.9983–0.9997,the limits of detection(LOD)were in the range of 0.16×10^(-3)–3.25×10^(-3) mg/L,the recovery rates at different spiked concentrations ranged from 81.26%to 113.13%,and the intra-day and inter-day relative standard deviations(RSDs)varied between 1.42%and 4.98%.Among the ten types,pyrazines were the most abundant in jiang-flavor baijiu with concentrations ranging from 2.63 to 16.88 mg/L,followed by zhima-flavor and nong jiang-flavor baijiu.This method has higher accuracy and sensitivity than GC-MS,and is suitable for the analysis of pyrazines in different aroma types of baijiu.

关 键 词：气相色谱-串联质谱 白酒 吡嗪类化合物 气相色谱-质谱 

分 类 号：TS262.3[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]