气相-离子迁移谱法对三种不同香型白酒的风味分析

Flavor Analysis of Three Different Flavor Types of Liquors Using Gas Chromatography-Ion Mobility Spectrometry

采用气相-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry, GC-IMS)联用技术建立白酒挥发性风味物质分析方法,构建白酒香型风味指纹图谱。采用二维差谱分析三种不同香型白酒GC-IMS谱图数据,并进行主成分分析(Principal Component Analysis, PCA)。结果表明:清香型的金门高粱酒和汾酒的挥发性风味物质较少,浓香型的泸州老窖的酯类物质较多,酱香型的茅台迎宾酒的醛类、酮类物质较多;三种不同香型白酒显示明显的象限差异,同种香型白酒间的差异较小,可以实现白酒香型区分。GC-IMS技术能够快速直观区分白酒香型,有望建立一种基于白酒挥发性风味物质指纹信息的白酒香型鉴别新技术。

Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)was used to establish the analysis method of volatile flavor substances in liquor.The GC-IMS spectral data of three liquors with different flavor were analyzed by two-dimensional differential spectrum,and Principal Component Analysis(PCA)was performed.The results show that there are less volatile flavor substances in kinmen kaoliang liquor and fenjiu liquor,more esters in luzhou laojiao liquor and more aldehydes and ketones in maotai yingbin liquor.Three different flavor types of liquors show obvious quadrant differences,while the difference between the same flavor liquor is small.The liquor flavor type analysis can be realized.GC-IMS technology can quickly and intuitively distinguish liquor flavor types,and is expected to establish a new liquor flavor identification technology based on fingerprint information of volatile flavor substances in liquors.