GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质

doi:10.7506/spkx1002-6630-20221128-318

食品科学 ›› 2023, Vol. 44 ›› Issue (18): 249-258.doi: 10.7506/spkx1002-6630-20221128-318

• 成分分析 • 上一篇

GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质

刘少璞，周志磊，俞红波，茅来根，潘兴祥，姬中伟，毛健

（1.江南大学粮食发酵与食品生物制造国家工程研究中心，江苏无锡 214122；2.江南大学食品学院，江苏无锡 214122；3.江南大学（绍兴）产业技术研究院，浙江绍兴 312000；4.浙江塔牌绍兴酒有限公司，浙江绍兴 312000；5.国家黄酒工程技术研究中心，浙江绍兴 312000）

发布日期:2023-09-29
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD2100102-4）；国家自然科学基金青年科学基金项目（32001828）；国家自然科学基金重点项目（22138004）；2021年绍兴市柯桥区揭榜挂帅科技公关项目（2021JBGS404）

Characterization of Volatile Aging Markers in Traditional Semi-Dry Huangjiu by Comprehensive Two-Dimensional Gas Chromatography-Time of Flight Mass Spectrometry and Chemometrics

LIU Shaopu, ZHOU Zhilei, YU Hongbo, MAO Laigen, PAN Xingxiang, JI Zhongwei, MAO Jian

(1. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China;4. Zhejiang Pagoda Brand Shaoxing Rice Wine Co. Ltd., Shaoxing 312000, China;5. National Engineering Research Center for Huangjiu, Shaoxing 312000, China)

Published:2023-09-29

摘要/Abstract

摘要： 采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术对不同年份传统型半干黄酒的挥发性组分进行解析，并结合化学计量学挖掘陈化标志物质。结果显示，6 个年份黄酒中共鉴定出351 个化合物，其中有40 个首次在中国黄酒中被发现。挥发性物质总数随陈化时间延长呈增加趋势。单因素方差分析和相关性分析发现有107 个化合物含量显著变化且与陈化时间相关性较强，其中2-乙酰基噻吩等55 个化合物首次被发现与陈化时间显著相关。主成分分析和聚类分析发现传统型半干黄酒陈化进程可以分为短期陈化（1～3 a）、中期陈化（6～12 a）和长期陈化（15 a以上）3 个阶段。偏最小二乘判别分析进一步筛选出37 个陈化标志化合物，其中12 个化合物陈化过程中含量显著减少，25 个化合物含量显著增加。最终结合Pearson相关系数筛选出10 个最具有代表性的陈化关键标志物质，其中丁酸异戊酯、丁酸、2-糠醇、2-乙酰基-5-甲基呋喃和邻甲酚5 个物质首次被鉴定为黄酒的陈化关键标志物质。本研究为理解黄酒陈化过程、黄酒品质评估及酒龄鉴别提供了科学依据。

关键词: 传统型半干黄酒；陈化；挥发性组分；全二维气相色谱-飞行时间质谱；化学计量学；陈化标志物质

Abstract: In this investigation, headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC × GC-TOFMS) was used to analyze the volatile compounds of traditional semi-dry Huangjiu (Chinese yellow rice wine) of different ages. Furthermore, chemometrics was used to identify the aging markers. The results showed that a total of 351 compounds were identified in Huangjiu of six ages, of which 40 compounds were found in Huangjiu for the first time. The total number of volatile compounds showed an increasing trend with aging time. One-way analysis of variance (ANOVA) and correlation analysis found a strong correlation between the contents of 107 compounds that significantly changed and aging time, among which 55 compounds such as 2-acetylthiophene were found to be significantly correlated with aging time for the first time. Principal component analysis (PCA) and cluster analysis revealed that the aging process of traditional semi-dry Huangjiu could be divided into three stages: short-term aging (1–3 years), medium-term aging (6–12 years) and long-term aging (more than 15 years). By partial least squares-discriminant analysis (PLS-DA), 37 aging markers were selected, the contents of 12 compounds of which decreased significantly while the other 25 increased significantly during the aging process. Ten most representative key aging markers were finally identified based on Pearson correlation coefficients, among which 5 compounds including isoamyl butanoate, butanoic acid, 2-furanmethanol, 2-acetyl-5-methylfuran and o-cresol were defined as key aging markers of Huangjiu for the first time. This study provides a scientific basis for understanding the aging process, evaluating the quality and identifying the age of Huangjiu.

Key words: traditional semi-dry Huangjiu; aging; volatile compounds; comprehensive two-dimensional gas chromatography-time of flight mass spectrometry; chemometrics; aging markers

中图分类号:

TS262.4

刘少璞，周志磊，俞红波，茅来根，潘兴祥，姬中伟，毛健. GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质[J]. 食品科学, 2023, 44(18): 249-258.

LIU Shaopu, ZHOU Zhilei, YU Hongbo, MAO Laigen, PAN Xingxiang, JI Zhongwei, MAO Jian. Characterization of Volatile Aging Markers in Traditional Semi-Dry Huangjiu by Comprehensive Two-Dimensional Gas Chromatography-Time of Flight Mass Spectrometry and Chemometrics[J]. FOOD SCIENCE, 2023, 44(18): 249-258.

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GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质

Characterization of Volatile Aging Markers in Traditional Semi-Dry Huangjiu by Comprehensive Two-Dimensional Gas Chromatography-Time of Flight Mass Spectrometry and Chemometrics

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