GC-MS结合自动解卷积技术分析谷壳中挥发性风味成分

Analysis of volatile components in rice husk by GC-MS combined with automatic mass spectral deconvolution and identification system

毕荣宇 ¹王国江 ²卢君 ¹唐平 ¹山其木格 ¹王丽 ¹王凡 ¹李长文 ²王道军 ²陆安谋²

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作者信息

1. 贵州国台酒业集团股份有限公司,贵州仁怀 564501;贵州国台酒业集团研究院,天津 300410
2. 贵州国台酒业集团股份有限公司,贵州仁怀 564501
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摘要

为了探索酱香型白酒酿造用辅料谷壳中挥发性风味成分的组成,建立了顶空固相微萃取(HS-SPME)-气相色谱-质谱联用(GC-MS)结合自动解卷积系统(AMDIS)和保留指数(RI)对谷壳中的化学成分进行鉴定分析的方法,并采用正交试验优化HS-SPME参数条件.结果表明,最佳的萃取条件为样品质量10 g,萃取温度60 ℃,萃取时间50 min.谷壳中共鉴定出挥发性物质173种,其中醇类17种(10.06％)、醛类23种(15.28％)、酸类11种(40.26％)、酯类6种(2.00％)、酮类21种(4.22％)、呋喃类7种(1.34％)、呋喃酮类1种(0.15％)、吡嗪类3种(0.14％)、内酯类6种(1.95％)、芳香族44种(11.44％)、烃类21种(4.43％)、杂环类7种(1.15％)、含硫化合物1种(0.04％)、萜烯类5种(7.54％).

Abstract

In order to explore the composition of volatile flavor components in rice husk,a method for identification and analysis of chemical compo-nents in rice husk was established by headspace solid phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS)combined with automatic mass spectral deconvolution and identification system(AMDIS)and retention index(RI).The parameters of HS-SPME were optimized by orthogonal test.The results showed that the optimal extraction conditions were sample mass 10 g,extraction temperature 60 ℃,and time 50 min.A total of 173 volatile compounds were identified in rice husk.Among them,there were 17 alcohols(10.06％),23 aldehydes(15.28％),11 acids(40.26％),6 esters(2.00％),21 ketones(4.22％),7 furans(1.34％),1 furanone(0.15％),3 pyazines(0.14％),6 lactones(1.95％),44 aromatic compounds(11.44％),21 hydrocarbons(4.43％),7 heterocyclic compounds(1.15％),1 sulfur-containing compound(0.04％),and 5 terpenes(7.54％).

关键词

顶空固相微萃取/气相色谱-质谱法/自动解卷积系统/保留指数/谷壳/挥发性风味成分

Key words

HS-SPME/GC-MS/automatic mass spectral deconvolution and identification system/retention index/rice husk/volatile flavor components

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基金项目

贵州省科技成果应用及产业化计划项目(黔科合成果[2020]2Y045)

遵义市科技计划项目(遵市科合R&D[2020]31号)

遵义市科技计划项目(遵市科合支撑GY202140号)

出版年

2024

中国酿造

中国调味品协会北京食品科学研究院

中国酿造

CSTPCD北大核心

影响因子：0.759

ISSN：0254-5071

被引量1

参考文献量34

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