新型水果时尚黄酒中风味物质的GC-MS检测分析及指纹图谱构建

GC-MS Analysis and Fingerprinting of Flavor Substances in a New-Type Fruit Huangjiu

选取桂花、蜜桃、杨梅和青梅的新型水果黄酒各5个批次得到20个样品,采用顶空固相微萃取法结合气相色谱-质谱联用仪(HS-SPME/GC-MS)检测分析其中的挥发性物质成分,建立时尚黄酒的气相色谱-质谱(Gas chromatography mass spectrometry,GC-MS)指纹图谱,为其质量安全评定提供参考。本研究分析5批次20个样品共鉴定出27种挥发性物质,通过指纹图谱分析选取13个特征指纹峰,分别为苯丙酸乙酯、十六烷、十六酸乙酯、2,4-二叔丁基-6-硝基v苯酚、丁二酸-乙基-3-甲基丁酯、2-己酸乙酯、α-亚乙基-苯乙醛、丁二酸二乙酯、苯乙酸乙酯、苯甲酸乙酯、苯乙醇、甲氧基苯基肟和苯甲醛,计算得到13个特征峰的峰面积占总峰面积的72.53%,满足建立指纹图谱的条件。指纹图谱的相似度分析采用夹角余弦法和相关系数法,20个水果型时尚黄酒样品具有较好的相似性,符合国家黄酒生产标准QB/T 4709—2014和QB/T 4708—2014,且相较于传统型黄酒有一定特殊的风味物质,相关结果能够为这4类水果型黄酒的品质评判提供科学参考。

Twenty samples were obtained from five batches of a new-type fruit Huangjiu, and their volatile components were analyzed by headspace solid phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS). The GCMS fingerprint of the fruit Huangjiu was established to provide reference for its quality and safety assessment. A total of 27 volatile compounds were identified from the 20 samples, and 13 characteristic fingerprint peaks were obtained, including ethyl phenylpropionate, hexadecane, ethyl hexadecanoate, 2,4-di-tert-butyl-6-nitrov phenol, succinic acid-ethyl-3-methyl-butyl ester, 2-ethyl hexanoate,α-ethylidene-phenylacetaldehyde, diethyl succinate, ethyl phenylacetate, ethyl benzoate, phenylethanol, methoxyphenyl oxime and benzaldehyde. The peak area of the 13 characteristic peaks was 72.53 % of the total peak area, which met the requirements for establishing the fingerprint. The similarity analysis of fingerprints was carried out by using the included angle cosine method and the correlation coefficient method. The 20 samples of fruit Huangjiu had good similarity, and met the national standards for Huangjiu(QB/T4709-2014 and QB/T 4708-2014). Compared with the traditional type of Huangjiu, there were some special flavor substances in the new-type fruit Huangjiu. The results can provide scientific reference for the quality evaluation of these fruit Huangjiu products.