多方法联用解析酱香型白酒中生理活性组分特征的研究

Analysis of Bioactive Components in Jiangxiang Baijiu by Multiple Methods

采用全二维气相色谱飞行时间质谱技术,衍生化-气相色谱质谱技术和超高相液相色谱质谱技术,多方法联用检测国台酒中的挥发性组分和难挥发性组分。通过与自建白酒挥发性风味数据库与商业化数据库比对,在酱香国台酒中鉴定出1182种挥发性物质,392种难挥发性物质;对所有组分是否具有生理活性进行检索,通过数据库分析鉴定出200多种具有潜在生理活性的化学组分,发现国台酒中的潜在生理活性组分具有抗炎、抗氧化、抗病毒、抗菌、抗突变等功效。本研究阐述了酱香国台酒的健康特性,为进一步解析酱香白酒的健康属性提供了帮助。

In this study,two-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOFMS),derivatization-gas chromatography mass spectrometry,and ultra-performance liquid chromatography coupled with tandem mass spectrometry(UPLC-MS/MS)were adopted to detect the volatile and non-volatile components in Jiangxiang Baijiu.By comparing the self-built database of volatile flavor components of Baijiu and the commercial database,1182 volatile compounds and 392 non-volatile compounds were identified in Guotai liquor.In order to further explore the functional activities of these substances,more than 200 potentially bioactive components were screened out.These potentially bioactive components endow Guotai liquor with healthcare attributes such as anti-in-flammatory,anti-oxidation,anti-virus,antibacterial and anti-mutation.This study is of great significance for further analysis of the health function of Guotai liquor.