直接进样与顶空固相微萃取结合GC-MS分析西凤酒中风味化合物

Direct Injection and Headspace Solid-phase Microextraction Combined with GC-MS for the Analysis of Flavour Compounds in Xi Feng Baijiu

采用直接进样(Direct Injection,DI)和顶空固相微萃取法(Headspace solid phase microextraction,HS-SPME)分析两种香型西凤酒中的香气成分,再结合气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)进行定性与相对定量分析。直接进样凤香型西凤酒共鉴定出31种挥发性物质,浓香型西凤酒共鉴定出18种挥发性物质,通过HS-SPME,凤香型西凤酒共鉴定出43种挥发性物质,浓香型西凤酒共鉴定出19种挥发性物质。直接进样能直观反映白酒中真实的浓度,HS-SPME可以富集到较多种类的风味成分,两种方法可为西凤酒香气成分的分析提供更加全面完整的数据支持。研究结果表明凤香型西凤酒比浓香型西凤酒检测出更多的风味成分,两种前处理方法得到的都是酯类为主,其中乙酸乙酯、乳酸乙酯和己酸乙酯在两种香型西凤酒中都是主要香气成分。

Direct injection(DI)and headspace solid phase microextraction(HS-SPME)were used to analyse the aroma components of the two aromatic types of Xi Feng Baijiu,qualitative and relative quantitative analysis was performed by gas chromatography-mass spectrometry(GC-MS).A total of 31 volatile substances were identified by DI for Feng-flavour Xifeng Baijiu and 18 volatile substances were identified in the strong-flavour Xifeng Baijiu.A total of 43 volatiles were identified by HS-SPME for Feng-flavour Xifeng Baijiu and 19 volatiles were identified for strong-flavour Xifeng Baijiu.The DI method is able to visualise the true concentration of the Baijiu,while HS-SPME can enrich for a wide range of flavour components,providing more comprehensive data for the analysis of the aroma composition of Xifeng Baijiu.The results of the study showed that Feng-flavour Xifeng Baijiu detected more flavour components than strong-flavour Xifeng Baijiu,with esters dominating both pre-treatments,with ethyl acetate,ethyl lactate and ethyl caproate being the main flavour components in both flavours of Xi Feng Baijiu.