摘要
研究采用全二维气相色谱飞行时间质谱(GC×GC-TOF MS)技术对4种南派大清香白酒的挥发性成分进行分析。采用该技术在四种白酒中共定性出635种挥发性化合物,挥发性组分中酯类化合物数量最多为145种,其次是苯环型化合物116种,醇类化合物82种,酮类化合物60种,有机六环化合物51种,醛类化合物38种,醚类化合物38种,有机酸类化合物23种,烃类化合物17种,有机氧化合物9种,有机卤素化合物7种,有机含硫化合物5种,有机含氮化合物4种,其他化合物41种。四种酒样的差异代谢物共有71种,其中酯类化合物27种,醇类化合物12种,醛酮类化合物7种,苯环形化合物11种,有机酸类化合物10种,烃类化合物4种。通过风味组学关系网络图的研究,从4种南派大清香白酒的635种挥发性风味物质中鉴定出52种化合物能够明显地影响到酒品的甜香、青草香、果香、花香和柑橘香等10种香气。其中主要包括酯类化合物9种、醛酮类化合物21种、苯环形化合物3种、醇类化合物18种、烯烃类化合物1种。实验数据证明南派大清香白酒中含有多种有益于身心健康的挥发性物质,这不仅可以更好地探索清香型白酒的独特风味,并且能够为其生产与制作提供重要的参考依据。
This study used full two-dimensional gas chromatography time of flight mass spectrometry(GC)×GC-TOFMS)was used to analyze the volatile components of four kinds of Nanpai Daqingxiang Baijiu.A total of 635 chromatographic peaks were detected in four kinds of Baijiu by this technology.The number of ester compounds in the volatile components was up to 145,followed by 116 benzene ring compounds,82 alcohols,60 ketones,51 organic hexacyclic compounds,38 aldehydes,38 ether compounds,23 organic acids,17 hydrocarbon compounds,9 organic oxygen compounds,and 7 organic halogen compounds,There are 5 organic sulfur compounds,4 organic nitrogen compounds,and 41 other compounds.There are a total of 71 differential metabolites in the four types of wine samples,including 27 esters,12 alcohols,7 aldehydes and ketones,11 aromatic compounds,10 organic acids,and 4 alkanes.The volatile components are mainly esters,alcohols,and aldehydes.Through the analysis of flavor association network diagram,it was confirmed that 52 volatile compounds from 635 volatile components of 4 kinds of Nanpai Daqingxiang Baijiu had significant contributions to 10 kinds of aroma,such as grass flavor,light flavor,fruit flavor,sweet flavor,citrus flavor and flower flavor.The experimental data proved that there were many physiological active ingredients closely related to human health in Nanpai Daqingxiang Baijiu,which laid the foundation for further in-depth research on flavor characteristics of Baijiu,and had certain guiding significance for production practice.
作者
史玉敏
刘小龙
李俊薇
夏威汉
董孝元
邹晶晶
李良
SHI Yumin;LIU Xiaolong;LI Junwei;XIA Weihan;DONG Xiaoyuan;ZOU Jinging;LI Liang(National Forestry and Grassland Administration Engineering Research Center for Osmanthus fragrans,Hubei University of Science and Technology,Xianning 437100,HuBei,China;.Yellow Crane Tower Distillery Co.,Ltd.,XianNing 430070,HuBei,China;Xianning Research Academy of Industrial Technology of Osmanthus fragrans,Research Center for Osmanthus fragrans,Xianning 437100,HuBei,China)
出处
《酿酒》
CAS
2023年第6期94-98,共5页
Liquor Making
关键词
南派大清香
风味物质成分
全二维气相色谱-飞行时间质谱
挥发性风味
Southern style Daqingxiang
Flavor components
comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(GC×GC-TOFMS)
Volatile flavor
