首页|GC-MS/MS法同时测定年份酱香型白酒中19种吡嗪类和呋喃类化合物

GC-MS/MS法同时测定年份酱香型白酒中19种吡嗪类和呋喃类化合物

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该研究基于气相色谱-三重四级杆串联质谱法(GC-MS/MS)建立了同时测定年份酱香型白酒中19种吡嗪类和呋喃类化合物的分析方法，并对5家不同生产企业酱香型年份酒中的吡嗪类和呋喃类化合物含量进行测定。样品无需前处理直接进样，经TG-WAX MS毛细管色谱柱(30 m×0。25 mm×0。25 μm)分离，结合GC-MS/MS分析检测。结果表明，19种化合物在质量浓度为0。01～10。00 μg/mL范围内呈良好的线性关系，相关系数(R2)均＞0。998，方法检出限和定量限分别为0。002～0。019 µg/mL和0。005～0。063 μg/mL，加标回收率为73。07％～109。98％，精密度试验结果相对标准偏差(RSDs)为0。10％～4。82％。所有样品中均检测出11种吡嗪类和5种呋喃类化合物，且种类一致。该方法操作便捷、检出限低、灵敏度高、准确性良好，可为鉴别酱香型白酒提供参考。
Simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor Baijiu by GC-MS/MS
Based on gas chromatography-triple quadrupole tandem mass spectrometry(GC-MS/MS),a method for simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor(Jiangxiangxing)Baijiu was established,and the contents of pyrazines and furans compounds in sauce-flavor Baijiu from 5 different production enterprises were determined.The sample was directly injected without pre-treatment,separated by TG-WAX MS capillary-column chromatography(30 mx0.25 mmx0.25 µm),and detected combined with GC-MS/MS analysis.The results showed that the 19 compounds showed a good linear relationship in the range of 0.01-10.00 μg/ml,the correlation coefficients(R2)were all more than 0.998,the detection limit and quantification limit were 0.002-0.019 μg/ml and 0.005-0.063 μg/ml,respectively,the standard recovery rates were 73.07％-109.98％,and the relative standard deviations(RSDs)of precision tests results were 0.10％-4.82％.11 kinds of pyrazines and 5 kinds of furans were detected in all samples,and the types were consistent.This method was easy to operate,with low detection limit,high sensitivity and good accuracy,which could provide references for identifying sauce-flavor Baijiu.

vintage sauce-flavor Baijiugas chromatography-triple quadrupole tandem mass spectrometrypyrazinesfurans

陈艳、王孝彦、刘冲、杨沙、张季

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遵义市产品质量检验检测院,贵州遵义 563000

年份酱香型白酒 气相色谱-三重四级杆串联质谱 吡嗪类 呋喃类

贵州省科技计划项目贵州省科技计划项目国家市场监督管理总局科技计划项目遵义市科技创新人才团队培养计划项目

黔科合支撑[2023]一般386黔科合支撑[2023]一般3642022MK117遵市科人才[2023]1号

2024

10.11882/j.issn.0254-5071.2024.09.038

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
年,卷(期)：2024.43(9)