食品科学技术学报2019，Vol.37Issue(6)：64-70,93,8.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 009
全二维气质技术解析馥郁香型白酒风味与质量品评关系
Analysis of Relationship Between Flavor and Quality of Fuyu Flavor Baijiu by Two Comprehensive Dimensional Gas Chromatography﹣Mass Spectrometry
摘要
Abstract
A method for the analysis of Baijiu volatile aroma composition via adopting the pretreatment method of liquid﹣liquid extraction combined with two﹣dimensional gas chromatography﹣quadrupole mass spectrometry technology. The column system of Rtx-WAX chromatographic column(30 m×0. 25 mm× 0. 25 μm, as one﹣dimensional chromatography column), and BPX-5 (2. 5 m ×0. 1 mm ×0. 1 μm, as two﹣dimensional chromatographic column) was used for separation and the modulation period was 4. 2 s, and the condition of quadrupole mass spectrometer scanning range was 35 ~320 u. The separation regularity of the volatile aroma compositions under two﹣dimensional chromatography of Fuyu flavor Baijiu was analyzed, and the compound regular distribution characters were found. Using this method, 308 kinds of volatile aroma compositions form Fuyu flavor base Baijiu were distinguished, mainly including 102 kinds of ester substances, 42 kinds of alcohols substances, 33 kinds of acids substances, 26 kinds of aldehyde substances, 19 kinds of ketone substances and 86 kinds of other substances. Meanwhile, this method was applied to analyze the Fuyu flavor Baijiu in market with different classifications. The analysis results were used as model and chromatography analysis was combined with principal component analysis to predict the sensory rating. The results showed that principal component analysis could be used to ob﹣serve the classification trend of different Fuyu flavor Baijiu in market, and the analysis results were con﹣sistent with the sensory evaluation, so this method could provide the theoretical guidance for the sensory rating in Baijiu production process.关键词
馥郁香型白酒/液液萃取/全二维气相色谱-质谱/风味物质/主成分分析Key words
Fuyu flavor Baijiu/ liquid﹣liquid extraction/ comprehensive two﹣dimensional gas chromatog﹣raphy﹣mass spectrometry( GC×GC-MS) / flavor compound/ principal component analysis分类
轻工纺织引用本文复制引用
常宇桐,罗云敬,钱承敬,杨永坛,史晓梅..全二维气质技术解析馥郁香型白酒风味与质量品评关系[J].食品科学技术学报,2019,37(6):64-70,93,8.基金项目
"十二五"国家科技支撑计划项目(2015BAK44B00). （2015BAK44B00）
