全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征

Characterization of volatile compounds in Chinese roasted sesame-like flavor type liquor by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid phase microextraction and comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,HS-SPME-GC×GC-TOFMS)技术研究了典型芝麻香型白酒挥发性组分特征。分析了芝麻香型白酒挥发性组分在二维色谱系统中的分离规律,发现了化合物同系物规律性分布特征。采用该技术在景芝芝麻香型白酒中检测到1 029个色谱峰,进一步采用多级鉴定策略确认了可信度较高的挥发性化合物340种。在芝麻香型白酒中鉴定出的挥发性组分主要包括酯类130种,醇类26种,有机酸类15种,醛、酮、缩醛类88种,含氮化合物16种,呋喃类20种,含硫化合物25种,萜烯类14种,其他类6种。其中首次鉴定出挥发性含硫化合物11种和萜烯类化合物12种。多种挥发性含硫化合物香气独特,香气阈值极低可能对芝麻香型白酒香气特征具有重要贡献。芝麻香型白酒中鉴定出的萜烯类化合物除了具有独特的香气特征外,还具有重要的生理活性。

The volatile compounds in Chinese roasted sesame-like flavor type liquor were characterized by head- space solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry （HS-SPME-GC x GC-OFMS）. Ordered chromatograms of homologous series in sesame-like flavor type liquor are observed using the two-dimensional gas chromatography system. More than 1 000 peaks were separated and detected by HS-SPME-GC x GC-TOFMS. Among them, 340 volatile compounds were further identified by different strategies, including 180 esters, 26 alcohols, 15 acids, 88 aldehydes and ketones, 16 nitrogen Containing Com- pounds, 20 furans, 25 sulfur Containing Compounds, 14 terpenoid compounds and 6 others. Eleven sulfur Containing Compounds and 12 terpenoid compounds were identified in roasted sesame-like flavor type liquor for the first time.