A analysis method for simultaneous determination of 12 pyrazine compounds in sauce-flavor(Jiangxiangxing)Baijiu samples of different aging years by ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was established.The results showed that 12 pyrazine compounds had a good linearity in the range of 50-1 000 µg/L(R2＞0.99).The limits of detection were 0.051-6.00 μg/L,and the limits of quantitation were 0.18-21.42 µg/L.The relative standard deviation(RSD)of intra-day precision tests results was 0.67％-2.72％.At different mass con-centrations of 0.1,0.2 and 0.5 μg/ml,the standard recovery rates were 80.6％-108.7％.The contents of the 12 pyrazine compounds showed an in-creasing trend with the increase of the aging year of sauce-flavor Baijiu samples,and reached the highest value in the 15-year-old sauce-flavor Baijiu samples.Through multivariate statistical analysis,the characteristic differential compounds of sauce-flavor Baijiu samples of different aging years were found,which were 2,3,5,6-tetramethylpyrazine,2,6-dimethylpyrazine and 2,3-dimethylpyrazine,respectively.These characteristic difference compounds might be the main difference index components,which could be used to distinguish sauce-flavor Baijiu of different aging years.The method had the advantages of simple pretreatment,short analysis time and high stability,and provided relevant technical basis for the detection of pyrazine compounds in sauce-flavor Baijiu samples.
关键词
酱香型白酒/吡嗪类化合物/年份酒/超高效液相色谱-串联质谱法
Key words
sauce-flavor Baijiu/pyrazine compounds/aged Baijiu/ultra-high performance liquid chromatography-tandem mass spectrometry
维普
万方数据