Analysis of Volatiles in Laobaigan Base Baijiu Manufactured by Traditional Technology and Mechanized Technology Using Comprehensive Two-Dimensional Gas Chromatography / Time of Flight Mass Spectrometry

被引：0

作者：

Ma Y. ^{[1
,2
]}

Zheng F. ^{[1
,2
]}

Huang M. ^{[2
]}

Zhang Y. ^{[3
]}

Zhang F. ^{[3
]}

Sun B. ^{[1
,2
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing

[2] Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing

[3] Hebei Hengshui Laobaigan Liquor Group Co. Ltd., Hengshui, 053000, Hebei

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 03期

关键词：

GC×GC/TOFMS; Laobaigan base Baijiu; SPME; Traditional technology and mechanized technology; Volatiles;

D O I：

10.16429/j.1009-7848.2019.03.034

中图分类号：

学科分类号：

摘要：

An effective and reliable method based on comprehensive two-dimensional gas chromatography / time of flight mass spectrometry was established for qualitative analyses of volatile compounds of 7 kinds of base Baijiu of Laobaigan manufactured by traditional technology and 3 kinds of base Baijiu of Laobaigan manufactured by mechanized technology respectively. A total of 322 compounds were tentatively identified by NIST search from ten kinds of Laobaigan base Baijiu. Furthermore, comparison with the retention time of volatile standards was used as a reliable qualitative method to identify volatiles with aid of their retention indices (RIs). Among them, 223 volatiles were identified after the comparison with the RIs and 95 compounds were confirmed by their RIs and mass spectra of the authentic standards. According to statistical comparison, a total of 305 compounds were detected in 7 kinds of the traditional technology base Baijiu and 294 compounds were detected in 3 kinds of the mechanized technology base Baijiu. 286 Volatiles were detected in all samples, including 107 esters, 44 alcohols, 28 aldehydes, 28 ketones, 2 acids, 5 nitrogen-containing compounds, 6 sulfur compounds, 13 furans, 16 acetals, 1 phenols, 6 ethers, 3 anhydrides, and 27 hydrocarbons. This indicated the kinds of volatiles were relatively stable between the Baijiu manufactured by traditional technology and mechanized technology respectively. Only propanal and 2,3-pentanedione couldn't be found in all mechanized technology base Baijiu. The differences of the volatiles in 10 kinds of base Baijiu were compared by Fisher Ratio and 43 compounds shown Fisher Ratio bigger than 5. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：266 / 280

页数：14

共 13 条

[1]

Du L., He T., Li W., Et al., Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS, Analytical Methods, 7, 5, pp. 1906-1913, (2015)

[2]

Wu J., Zheng Y., Sun B., Et al., The occurrence of propyl lactate in Chinese Baijius (Chinese liquors) detected by direct injection coupled with gas chromatography-mass spectrometry, Molecules, 20, 10, pp. 19002-19013, (2015)

[3]

Liu Z., Phillips J.B., Comprehensive two-dimensional gas chromatography using an on-column thermal modulator interface, Journal of Chromatographic Science, 29, 6, pp. 227-231, (1991)

[4]

Marriott P., Shellie R., Principles and applications of comprehensive two-dimensional gas chromatography, Trac Trends in Analytical Chemistry, 21, 9-10, pp. 573-583, (2002)

[5]

Welke J.E., Zanus M., Lazzarotto M., Et al., Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools, Food Chemistry, 164C, 20, pp. 427-437, (2014)

[6]

Zhu S., Lu X., Ji K., Et al., Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry, Analytica Chimica Acta, 597, 2, pp. 340-348, (2007)

[7]

Rochat S., Laumer J.Y., Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, Journal of Chromatography A, 1147, 1, pp. 85-94, (2007)

[8]

Duan Y., Zheng F., Chen H., Et al., Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry, Lebensmittel-Wissenschaft und-Technologie, 60, 2, pp. 1235-1242, (2015)

[9]

Feng Y., Yi B., Shen C., Et al., Chemical Analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry, Scientific Reports, 9553, 5, pp. 1-6, (2015)

[10]

Weldegergis B.T., Villiers A.D., McNeish C., Et al., Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS), Food Chemistry, 129, 1, pp. 188-199, (2011)

← 1 2 →