FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (5): 30-37.doi: 10.7506/spkx1002-6630-20240625-178

• Food Flavor Regulation and Health • Previous Articles     Next Articles

Simultaneous Determination of 20 Pyrazines in Baijiu by Gas Chromatography-Tandem Mass Spectrometry

WANG Na, SHEN Yi, ZHUANG Yuan, CHENG Wei, LUO Sen, ZHANG Yadong, LIU Zixuan, LIU Bing, GAO Hongbo   

  1. (1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. China National Research Institute of Food & Fermentation Industries Co., Ltd., Beijing 100015, China; 3. Langjiu Distillery Co., Ltd., Luzhou 646500, China; 4. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
  • Online:2025-03-15 Published:2025-02-07

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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

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