基于GC-IMS技术对不同霉变程度小麦指纹图谱的研究  

Investigation of Different Moldy Wheat Fingerprints Based on GC-IMS Technology

作　　者：王鹏 姜利 董雪 岳涛 汤有宏 WANG Peng;JIANG Li;DONG Xue;YUE Tao;TANG Youhong(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236800,Anhui,China;Anhui Solid-state Fermentation of Engineering Technology Research Center,Bozhou 236820,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236800 [2]安徽省固态发酵工程技术研究中心,安徽亳州236820

出　　处：《酿酒》2025年第2期54-56,共3页Liquor Making

摘　　要：小麦作为极重要的粮食作物不仅关系着民生安全,同时也是白酒企业生产的重要酿酒原料。目前对于小麦的质量监测仅限于常规指标,存在着不能全面评价小麦质量的问题。该研究利用气相离子迁移谱联用技术,对不同霉变程度小麦的易挥发成分进行了研究。并通过跟踪监测与定性分析,确定出不同霉变程度小麦样品的挥发性组分差异,为小麦霉变程度监测与霉变信息预警提供了一种新的鉴别方法,完善小麦的质量评价维度。Wheat,as an extremely important grain crop,is not only related to the safety of people's livelihood,but also an important brewing raw material for the production of liquor enterprises.Currently,the monitoring of raw grain of wheat is limited to the monitoring of conventional indexes,which is unable to comprehensively evaluate the quality of wheat.In this study,the volatile components of different levels of wheat mold were investigated by gas chromatography ion mobility spectrometry(GC-IMS).The differences in volatile components of wheat samples with different degrees of mildew were determined through follow-up monitoring and qualitative analysis.It provides a new identification method for the monitoring of wheat mildew degree and early warning of mildew information,and improves the quality evaluation dimension of wheat.

关 键 词：气相色谱-离子迁移谱 小麦霉变 指纹图谱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程] TS207.3