食品与发酵工业2026，Vol.52Issue(2)：364-371,中插18-中插23,14.DOI:10.13995/j.cnki.11-1802/ts.043592
一种双检测器同时准确定量白酒中50种挥发性风味物质的方法的建立
A strategy to precisely quantify 50 volatile compounds in Baijiu using dual detectors
摘要
Abstract
To circumvent issues such as loss,oxidation,and instability of flavor compounds in Baijiu caused by complex sample pre-treatment procedures,this study developed a rapid and accurate dual-detector method for the simultaneous determination of 50 volatile fla-vor compounds in Baijiu.This method employed direct injection(DI)coupled with both GC-MS and gas chromatography-flame ionization detection(GC-FID),combining the advantages of both detection techniques.In the configured system,volatile flavor compounds were first separated on a DB-WAXUI ultra-inert chromatographic column.The effluent was then split using a metal tee fitting,directing the flow simultaneously to the MS and FID detectors for concurrent signal acquisition and detection.Finally,this method was applied to quantita-tively analyze Baijiu samples of various aroma types.Based on the content of volatile flavor compounds,cluster analysis was performed on the samples to compare flavor differences between different aroma types.Results demonstrated excellent linearity for all 50 volatile flavor compounds within their respective concentration ranges,with correlation coefficients(R2)exceeding 0.998.The relative standard devia-tions(RSDs)were all below 6％.The limits of detection(LODs)for the MS and FID detectors were 0.002-0.358 mg/L and 0.090-0.377 mg/L,respectively,while the limits of quantification(LOQs)were 0.006-1.192 mg/L and 0.301-1.256 mg/L,respectively.The average spiked recoveries ranged from 86％to 113％for MS and 90％to 107％for FID.This method eliminated the need for sample pretreatment and exhibited high sensitivity,good reproducibility,and recovery rates meeting quantitative requirements.It enabled the ac-curate determination of volatile flavor compound content in Baijiu of different aroma types,providing valuable data and theoretical support for elucidating the flavor characteristics and distinctions among them.关键词
白酒/挥发性风味物质/直接进样/双检测器/风味特征Key words
Baijiu/volatile flavor compounds/direct injection/dual detector/flavor characteristics引用本文复制引用
李俣珠,杨康卓,王建力,何张兰,刘志鹏,赵佳迪,Michael C.QIAN,郑佳,赵东..一种双检测器同时准确定量白酒中50种挥发性风味物质的方法的建立[J].食品与发酵工业,2026,52(2):364-371,中插18-中插23,14.基金项目
四川省科技计划项目-海聚计划高端人才引进项目(2024JDHJ0022) （2024JDHJ0022）
