采用电子鼻和GC-MS技术研究慕萨莱思中挥发性成分

Changes of volatile components in Musalais by E-nose and GC-MS

以阿瓦提慕萨莱思为研究对象,采用电子鼻技术(E-nose)和固相微萃取-气相色谱质谱联用(SPME-GC-MS)技术对不同酒精度原酒(G1、G2、G3)及慕萨莱思成品酒(G4、G5、G6、G7)中的挥发性成分进行检测,研究分析其挥发性成分的变化,结果表明:PCA模型的区分指数DI值在80以上,说明样品能够很好的被区分;监督型DFA模型主要用来预测未知样品,结合使用PCA模型和DFA模型可以有效建立区分辨别不同种类的慕萨莱思;利用GC-MS共检测出挥发性物质164种,其中G1为67种、G2为47种、G3为55种、G4为45种、G5为54种、G6为57种、G7为51种。通过主成分分析(PCA)可知,慕萨莱思中醇类、酯类以及酸类物质是最主要的挥发性组成成分。其中贡献较大的为苯乙醇、1-戊醇、己酸、辛酸、月桂酸、癸酸、乙酸乙酯、苯乙酸乙酯、辛酸乙酯、棕榈酸乙酯等。GC-MS与电子鼻数据结果建立的PLS模型决定系数均大于90.0%,具有很好的相关性。

Taking Awati Musalaisi as research object,E-nose and SPME-GC-MS technologies for different raw wines（ G1,G2,G3） and Musalaisi（ G4,G5,G6,G7） to detect the volatile components. The results showed that the PCA model had a discriminant index（ DI） of more than 80,which indicated that the sample could be well distinguished.The DFA model was used to predict the unknown samples,combined with PCA model and DFA model could effectively distinguish the different types of Musalais.A total of 164 volatile compounds were detected by GC-MS.Among them,G1（ 67 species）,G2（ 47 species）,G3（ 55 species）,G4（ 45 species）,G5（ 54 species）,G6（ 57 species） and G7（ 51 species）.It could be seen from PCA analysis that the alcohols,esters and acids were the main aroma substances in Musalaisi.Among that,phenethyl alcohol,1-amylalcohol,caproic acid,caprylicacid,lauric acid,sebacic acid,ethyl acetate,ethyl phenylacetate,octanoic acid-ethyl ester and palmitic acid ethyl ester were the most important.The determinative coefficient of PLS model established by GC-MS and electronic nose data was more than 90.0%,and had a good correlation.