首页|UPLC-MS/MS同时测定不同年份酱香型白酒中12种吡嗪类化合物

UPLC-MS/MS同时测定不同年份酱香型白酒中12种吡嗪类化合物

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建立了超高效液相色谱串联质谱(UPLC-MS/MS)技术同时测定不同年份的酱香型白酒中12种吡嗪类化合物的分析方法。结果表明，12种吡嗪类化合物在质量浓度50～1 000 μg/L范围内线性关系良好，相关系数(R2)均＞0。99，检出限在0。051～6。00 μg/L，定量限在0。18～21。42 μg/L，日内精密度试验结果相对标准偏差(RSD)为0。67％～2。72％，在0。1 μg/mL、0。2 μg/mL、0。5 μg/mL 3个质量浓度水平下的加标回收率为80。6％～108。7％。12种吡嗪类化合物随着酱香型白酒贮存年份的增加，其含量均呈现上升态势，在15年酱香型白酒中含量达到最高值。通过多元统计分析找到不同年份酱香型白酒的特征差异性化合物，分别为2，3，5，6-四甲基吡嗪、2，6-二甲基吡嗪和2，3-二甲基吡嗪，这些特征差异性化合物可能为主要差异性指标成分，可以用于区分不同年份的酱香型白酒。该方法前处理简单、分析时间短、稳定性高，为酱香型白酒中吡嗪类化合物的检测提供了相关技术依据。
Simultaneous determination of 12 pyrazine compounds in sauce-flavor Baijiu of different aging years by UPLC-MS/MS
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.

sauce-flavor Baijiupyrazine compoundsaged Baijiuultra-high performance liquid chromatography-tandem mass spectrometry

杨沙、罗玉航、张季、侯睿

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遵义市产品质量检验检测院,贵州遵义 563099

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

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贵州省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3862022MK117黔科合支撑[2023]一般364遵市科人才[2023]1号

2024

10.11882/j.issn.0254-5071.2024.10.036

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(10)