利用GC×GC-TOFMS鉴定包包曲中的游离香气成分

Identification of Free Aroma Compounds in Bulgy Daqu by GC×GC-TOFMS

包包曲是五粮液酿造独具特色的糖化发酵剂,了解包包曲对五粮液酿造中风味的贡献度对提高酒质具有重要实际意义。本研究采用清蒸法获得了五粮液生产用包包曲粉中的游离香气成分,进一步利用固相萃取法结合全二维气相色谱-飞行时间质谱法系统研究了包包曲中的游离香气成分。结果表明,共鉴定出209种游离香气成分,包括34种醇类,30种芳香类,26种酮类,22种酯类,22种醛类,21种吡嗪类,21种呋喃类,7种硫化物,6种酸类,以及20种其他类成分,其中68种游离挥发性香气成分为首次在包包曲中检出,并且大多数挥发性香气成分对白酒的香气具有重要贡献。

The bulgy Daqu is a unique saccharification and fermentation starter for Wuliangye Liquor,and understanding its contribution to the flavor of Wuliangye Liquor is of great practical significance for improving the liquor quality.In this study,the free aroma compounds in the bulgy Daqu were obtained by distillation,and then studied by solid phase extraction(SPE)coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOFMS).A total of 209 compounds were identified,including 34 alcoholic compounds,30 aromatics,26 ketones,22 esters,22 aldehydes,21 pyrazines,21 furans,7 sulfur-containing compounds,6 acids,and 20 other volatile compounds.Among them,68 compounds were identified in the bulgy Daqu for the first time.Most of the free aroma compounds have made important contributions to the overall aroma of Wuliangye Liquor.