基于GC-IMS酱香型白酒不同典型体基酒挥发性成分差异分析  

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS

作　　者：廖凤梅 陈仁远 杨雪莉 赵铖 李小波 余方强 王业 张悍仁 吴鑫颖 LIAO Fengmei;CHEN Renyuan;YANG Xueli;ZHAO Cheng;LI Xiaobo;YU Fangqiang;WANG Ye;ZHANG Hanren;WU Xinying(College of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Liquor ProductQuality Inspection and Testing Institute,Zunyi 564500,China;Yelanggu Liquor Co.,Ltd.,Zunyi 564500,China;Diaoyutai State Guest Distillery Co.,Ltd.,Zunyi 564500,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省酒类产品质量检验检测院,贵州遵义564500 [3]夜郎古酒业有限公司,贵州遵义564500 [4]贵州钓鱼台国宾酒业有限公司,贵州遵义564500

出　　处：《中国酿造》2025年第3期53-58,共6页China Brewing

基　　金：贵州省科技厅科技支撑计划(黔科合支撑[2022]一般019);贵州省级人才项目(黔科合人才KJZY[2025]099)。

摘　　要：为探究酱香型白酒中酱香、醇甜及窖底典型体基酒的品质特征,利用气相色谱-离子迁移谱(GC-IMS)对3种典型体基酒中的挥发性成分进行可视化差异分析,并结合主成分分析(PCA)、正交偏最小二乘-判别分析(OPLS-DA)、指纹图谱和相对气味活性值(ROAV)探究不同典型体基酒间挥发性成分的差异。结果表明,3种典型体基酒中共检出35种挥发性成分,包括酯类16种、醛酮类10种、醇类4种、酸类2种、呋喃类1种及其他类2种。3种典型体基酒的挥发性成分存在差异,根据P<0.05、变量重要性投影(VIP)值及相对气味活性值(ROAV)筛选得到3种关键差异化合物(VIP>1,ROAV>1,P<0.05),分别为3-甲基丁酸乙酯、丁醛和正己醛。该研究结果为解析酱香型白酒不同基酒的挥发性香气特征提供依据,为区分不同典型基酒的品质提供了有价值的参考。In order to explore the quality characteristics of sauce-flavor(Jiangxiangxing),alcohol-sweet,Jiaodi typical base liquor in sauce-flavor Baijiu,the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion migration spectrometry(GC-IMS).Combined with principal component analysis(PCA),orthogonal partial least squares-discriminant analysis(OPLS-DA),fingerprint and relative odor activity value(ROAV),the differences of volatile components in different typical base liquor were investigated.The results showed that a total of 35 volatile components were detected in the three typical base liquor,including 16 esters,10 aldehydes and ketones,4 alcohols,2 acids,1 furan and 2 others.There were differences in the volatile components of the three typical base liquor.According to P<0.05,variable importance in the projection(VIP)value and relative odor activity value(ROAV),3 key differential compounds(VIP>1,ROAV>1,P<0.05)were obtained,which were ethyl 3-methylbutyrate,butyraldehyde and hexanal,respectively.The research results provided a basis for analysis of volatile aroma characteristics of different base liquor of sauce-flavor Baijiu and a valuable reference for distinguishing the quality of different typical base liquor.

关 键 词：酱香型白酒 典型体基酒 气相色谱-离子迁移色谱 挥发性成分 指纹图谱 关键差异化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]