全二维气相色谱-飞行时间质谱法分析不同季节酿造的青稞酒挥发性组分特征

Volatile profile of highland barley (Qingke) Baijiu characterized 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-飞行时间质谱技术(comprehensive two-dimensional gas chromatography /time-of-flight mass spectrometry, GC×GC -TOFMS)对青稞酒的挥发性组分特征进行系统解析,结合多元统计分析手段研究了不同季节酿造青稞酒挥发性组分的差异特征。采用多级鉴定策略在青稞酒中准确鉴定出448种挥发性化合物。除醇、醛、酸、酯类化合物外,青稞酒中还含有种类丰富的呋喃类、含氮、含硫、内酯类和萜烯类化合物。通过多元统计分析方法得出不同季节酿造青稞酒中含量具有显著差异的83种物质。其中夏季青稞酒中β-大马酮和二烯醛类化合物含量显著高于其他季节;春季青稞酒中1-辛烯-3-酮、二甲基三硫、肉桂酸乙酯等香气物质含量较高;秋季青稞酒中吡嗪类化合物、4-甲基戊酸乙酯等物质含量较高;冬季青稞酒中风味物质含量在4个季节中相对较低。该研究对全面认识白酒的挥发性成分及季节因素对其影响具有一定的借鉴意义。

The volatile compounds in Qingke Baijiu were characterized by headspace solid phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and their differences in manufacturing season were analyzed. A total of 448 compounds were identified, which included common alcohols, aldehydes, acids and esters, as well as furans, nitrogenous compounds, sulfides, lactones and terpenes. There were 83 components showed significant differences in concentration among Qingke Baijiu manufactured in different seasons. For Baijiu manufactured in summer, the contents of β-damascone and diene aldehydes were significantly high, while in spring,1-octene-3-one, dimethyl trisulfide and ethyl cinnamate were remarkably high. Moreover, pyrazines and ethyl 4- methylvalerate were higher in autumn manufactured Baijiu and Baijiu manufactured in winter had relatively low content of flavor compounds. Overall, this study provides useful information for comprehensive understanding of the differences on volatile components in Baijiu.