首页|3个年份浓香型白酒挥发性成分分析及指纹图谱的建立

3个年份浓香型白酒挥发性成分分析及指纹图谱的建立

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以2011年、2014年和2015年3个年份某品牌浓香型白酒为对象,采用顶空固相微萃取-气相色谱/质谱联用技术,结合多元统计学分析方法对挥发性成分进行分析.在3个年份浓香型白酒中共鉴定出75种挥发性物质,其中酯类40种、醇类10种、醛类5种、酮类3种、芳香族5种、萜烯类8种、呋喃类2种.通过相对气味活度值法(ROAV)确定3个年份酒共17种对总体风味起关键作用和重要修饰作用的挥发性化合物,再联合利用正交偏最小二乘判别分析、Spearman相关性、随机森林模型筛选出3个年份浓香型白酒的年份差异性化合物14种.以3个年份浓香型白酒和二曲酒挥发性化合物为数据集,利用此方法筛选出22种真假差异性化合物作为指纹峰,分别建立3个年份浓香型白酒指纹对照图谱,各年份对照图谱与样本图谱相似度均在0.9以上,与掺假验证样本相似度均在0.9以下.结论:建立的指纹图谱可靠,鉴别能力强,为特定品牌浓香型白酒质量控制、假酒鉴别提供了一定的科学依据.
Analysis of Volatile Compounds of Strong-aroma liquors of Three Vintages and Establishment of Their Fingerprints Based on Biomarkers
Volatile compounds of Strong-aroma liquors of three vintages(2011,2014 and 2015)were analyzed by using headspace solid phase microextraction combined with gas chromatography/mass spectrometry and multivariate statistical analysis methods in this study.A total of 75 volatile compounds were identified in Strong-aroma liquors of three vin-tages,including 40 esters,10 alcohols,5 aldehydes,3 ketones,5 aromatics,8 terpenes and 2 furans.Relative odour activity value(ROAV)method was used to identify 17 key flavor compounds and compounds that had modification effect on overall flavor.In combination with orthogonal partial least squares discriminant analysis,Spearman correlation and random forest model,14 compounds were screened as differential compounds for vintage.Furthermore,22 compounds were selected as differential compounds for true and false,and used as biomarkers,and then fingeiprint reference chro-matography of Strong-aroma liquors of three vintages were established using these biomarkers respectively.The similarity between the reference chromatography and the true sample chromatography of each vintage was above 0.9,and the simi-larity between the reference chromatography and the adulterated sample chromatography was below 0.9.The results ob-tained showed that the established reference chromatography is strong enough to differentiate adulterated wines and is re-liable in quality control for Strong-aroma liquors.

strong-aroma liquorheadspace solid phase microextraction-gas chromatography/mass spectrometry(HS-SPME-GC/MS)multivariate statistical analysisfingerprint

马赫迪、薛康、胡江涛、程铁辕、陈娟

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西南民族大学食品科学与技术学院 成都 610041

成都海关技术中心 成都 610041

食品安全检测四川省重点实验室 成都 610041

浓香型白酒 顶空固相微萃取-气相色谱/质谱联用技术 多元统计分析 指纹图谱

四川省科技计划重点研发项目国家重点研发计划项目四川省自然科学基金面上项目

2023YFS04472022YFF11008032022NSFSC0118

2024

10.16429/j.1009-7848.2024.09.039

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子：1.079
ISSN：1009-7848
年,卷(期)：2024.24(9)
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