气相色谱-质谱联用检测分析六大蒸馏酒中挥发性成分差异

Difference of volatile substances in top six distilled spirits based on GC-MS

世界六大蒸馏酒因工艺与原料的差别,形成了不同的酒体风格。该研究利用气相色谱-质谱联用(GC-MS)仪对六大蒸馏酒的挥发性成分进行了比较分析。并在定性79种物质的基础上,通过主成分分析揭示了六大蒸馏酒在成分上的差异。结果表明,酱香型白酒中的酸类物质种类及含量高于西方蒸馏酒,而高级醇类物质与此相反。此外,酱香型白酒中含有多种高级脂肪酸乙酯,其中棕榈酸乙酯、油酸乙酯、亚油酸乙酯含量较高,可作为鉴别中西方蒸馏酒的潜在标记化合物。另外,西方蒸馏酒中含有多种呋喃酮类化合物和香草醛等物质,此类化合物中的糠醛在酱香型白酒中含量很高。研究结果揭示不同工艺蒸馏酒风格差异的化学本质。

The top six distilled spirits in the world have formed different styles due to the differences in technology and raw materials.In this study,the volatile components of top six distilled spirits were compared and analyzed by GC-MS.On the basis of qualitative analysis of 79 kinds of substances,the differences in the composition of the top six distilled spirits were revealed by principal component analysis.The results showed that the types and contents of acids in sauce-flavor Baijiu(Chinese liquor)were higher than those in western spirits,while the higher alcohols were opposite.In addition,sauce-flavor Baijiu contained a variety of higher fatty acid ethyl ester,including ethyl palmitate,ethyl oleate and ethyl linoleate.The content of ester compounds could be used as potential marker compounds to identify Chinese and western spirits.In addition,there were many kinds of furanone compounds and vanillin in western spirits,and furfural content was very high in sauce-flavor Baijiu.The results of the study revealed the chemical nature of the differences between different processes of distilled spirits.