不同工艺和风格酱香型白酒香气成分GC指纹图谱的研究

GC fingerprint of aroma components in sauce-flavor Baijiu with different technology and styles

采用气相色谱(GC)对不同工艺和风格酱香型白酒香气成分指纹图谱相似度进行研究。以16个主要共有峰为评价指标,采用“中药色谱指纹图谱相似度评价系统”软件建立2种不同工艺大曲酱香型白酒、碎沙酱香型白酒,2种不同风格钓鱼台大曲酱香型白酒、国台大曲酱香型白酒的香气成分GC共有指纹图谱,同时对不同样品之间的相似度进行评价。结果表明,2种不同工艺酱香型白酒各具特色,其6个色谱骨架成分含量存在显著差异。2种不同风格大曲酱香型白酒共有峰相对标准偏差(RSD)>15%的分别有3个峰(钓鱼台)和6个峰(国台),表明不同风格大曲酱香型白酒勾调质量较稳定。

The similarity of fingerprints of sauce-flavor Baijiu(Chinese liquor)with different processes and styles was studied by GC.Using 16 major common peaks as the evaluation index,GC common fingerprint of aroma components from 2 kinds of different technology of Daqu sauce-flavor Baijiu and Suisha sauce-flavor Baijiu,and 2 kinds of different styles of Diaoyutai Daqu sauce-flavor Baijiu and Guotai Daqu sauce-flavor Baijiu were established by the software of"Chinese medicine chromatographic fingerprint similarity evaluation system",and the similarity between different samples was evaluated.The results showed that the 2 kinds of sauce-flavor Baijiu with different technology had their own characteristics,and the contents of 6 chromatographic skeleton components were significantly different.There were 3 peaks(Diaoyutai)and 6 peaks(Guotai)with relative standard deviation(RSD)>15%of common peaks of Daqu sauce-flavor Baijiu with different styles,indicating that the blending quality of Daqu sauce-flavor Baijiu with different styles was stable.