基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分

摘要

The flavoring components in Baijiu are important indicators to decide the type and quality of Baijiu. In this study, a method for ana-lyzing the volatile components in Baijiu had been developed by headspace solid phase microextraction coupled with comprehensive two-dimen-sional gas chromatography-time flight mass spectrometry(HS/SPME-GC × GC/TOFMS). Then the method was inspected through comparison with the standard mass spectrum database, quantitative analysis of the internal standard method and relative standard deviation of day-in and day-out. The results showed that, this method succeeded in analyzing 62 main volatile flavoring components in Bajiu qualitatively and quantita-tively. In addition, Jiangxiang base liquor of different production cycles produced in 2012 and 2013 was detected by such method. It was found that, there was significant difference in volatile flavoring components among base liquor of different production cycles. This method provided foundation for the blending of Jiangxiang Baijiu and the research on the correlations of liquor quality.%白酒风味成分是决定白酒类型及其品质优劣的重要指标。利用顶空固相微萃取与全二维气相飞行时间质谱相结合（HS/SPME GC×GC/TOFMS）的方法，建立白酒中挥发性风味成分分析方法，并通过质谱数据库匹配、内标相对定量、日内及日间相对标准偏差等对分析方法进行方法考察。结果表明，该方法可对白酒中62种主要挥发性风味成分进行定性定量分析。利用该方法对2012、2013年份贵州传统工艺酱香型白酒生产的不同轮次基酒进行了检测分析。通过对比分析发现，不同轮次酒的挥发性风味物质差异明显，为酱香型白酒勾兑和酒品质相关性研究提供方法基础。