顶空固相微萃取-气相色谱串联质谱分析不同香型白酒的挥发性成分

Analysis of volatile components in different aroma liquors by Headspace solid phase microextraction-Gas chromatography tandem mass spectrometry volatile components

比较不同香型白酒的挥发性成分种类和含量差异,为不同香型白酒的风味调制和质量分级控制等提供参考依据。采用顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)前处理方法和气相色谱串联质谱(GC-MS)检测分析等技术,对不同品牌不同香型白酒的挥发性成分进行分析,并比较不同香型白酒的挥发性成分的差异。3种不同香型的白酒共检测出挥发性成分98种,其中共有成分有26种。挥发性物质分析表明,浓香型白酒香气的主要成分是酯类;清香型白酒香气的主要成分除酯类外还有部分烯类;酱香型白酒含量香气的主要成分除酯类外还有部分酸类。不同香型白酒的风味控制物质差异较大,本研究可为3种不同香型的市售白酒风味控制和质量分级提供参考。

A method was established to clarify the differences in the types and contents of volatile components in different flavor liquors,and to support the quality classification of liquors.Headspace solid phase microextraction(HS-SPME)extraction method and gas chromatography tandem mass spectrometry(GC-MS)detection were combined to analyze the volatile components of different flavor liquors,and compare the differences in volatile components of different liquors.A total of 98 kinds of volatile components were detected in three kinds of liquors with different flavors,among which there were 26 kinds of components in total.The analysis of volatile substances showed that the aroma components of Luzhou-flavor liquor were mainly esters;the main aroma components of Qing-flavor liquor were some alcohols and alkanes in addition to esters;the aroma components of Maotai-flavor liquor were mainly esters and some acids.The flavor control substances of different aroma types of liquor are quite different.This study can provide a reference for the control of flavor and quality of three types of commercial liquor with different aroma types.