关键词: 气相色谱-串联质谱；白酒；吡嗪类化合物；气相色谱-质谱

Abstract: In this study, a method for the simultaneous determination of 20 pyrazines in baijiu was established by direct injection (DI) combined with gas chromatography-tandem mass spectrometry (GC-MS/MS), and the pyrazines in 10 brands of baijiu with different flavors were determined by the method. The developed method showed good linearity in the concentration range of 0.01–10.00 mg/L with determination coefficients (R2) in the range of 0.998 3–0.999 7, the limits of detection (LOD) were in the range of 0.16 × 10-3–3.25 × 10-3 mg/L, the recovery rates at different spiked concentrations ranged from 81.26% to 113.13%, and the intra-day and inter-day relative standard deviations (RSDs) varied between 1.42% and 4.98%. Among the ten types, pyrazines were the most abundant in jiang-flavor baijiu with concentrations ranging from 2.63 to 16.88 mg/L, followed by zhima-flavor and nong jiang-flavor baijiu. This method has higher accuracy and sensitivity than GC-MS, and is suitable for the analysis of pyrazines in different aroma types of baijiu.

Key words: gas chromatography-tandem mass spectrometry; baijiu; pyrazines; gas chromatography-mass spectrometry