顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术解析典型青稞酒中挥发性组分特征

Characterization of Volatile Components in Highland Barley Baijiu by Headspace Solid-Phase Microextraction Combined with Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

为了进一步认识青稞酒挥发性组分及香气特征,明晰青稞酒独特风味特征形成的物质基础,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术解析典型青稞酒中挥发性组分。结果表明,采用该技术在典型青稞酒中共检测到挥发性组分1399种,其中酸类物质40种、酯类290种、醇类214种、醛酮类261种、呋喃及内酯类102种、硫化物48种、含氮化合物111种、酚类68种、萜烯91种、其他类129种、未知45种。该研究首次采用GC×GC-TOFMS分析方法,从醇、酸、酯、醛酮、呋喃、含硫、含氮、萜烯、酚类9类物质比较了不同品种青稞酒挥发性组分之间的差异,特有物质种类总量排序依次为黑老鸦青稞酒、瓦蓝青稞酒、有机青稞酒、脱皮青稞酒。

In order to further understand the volatile components and aroma characteristics of highland barley Baijiu,and to clarify the material basis of the unique flavor of highland barley Baijiu,headspace solid-phase microextraction combined with comprehen-sive two-dimensional gas chromatography/time-of-flight mass spectrometry was used to analyze the volatile components in highland barley Baijiu.A total of 1399 volatile components were detected in highland barley Baijiu,including 40 acids,290 esters,214 alco-hols,261 aldehydes and ketones,102 furans and lactones,48 sulfides,111 nitrogen compounds,68 phenols,91 terpenes,129 other components,and 45 unknown components.In this study,GC×GC-TOFMS was used for the first time to compare the differences in volatile components between different varieties of highland barley Baijiu.The total number of unique substances was in the order of Heilaoya highland barley Baijiu,Walan highland barley Baijiu,organic highland barley Baijiu,peeled highland barley Baijiu.