摘要
采用液液微萃取(Liquid-liquid microextraction,LLME)与气相色谱/质谱联用仪(GC-MS)结合的方法对古井贡酒同一窖池5种不同层酒醅所产原酒A、B、C、D、E进行分析,选择其中25种经文献报道具有生物活性的化合物进行定量。25种化合物的加标回收率在82.22%~105.83%之间,5种原酒中25种化合物总质量浓度大小顺序为A> C> E> B> D,这可能与不同层酒醅微生物种类以及原料发酵程度有关。对25种生物活性成分的定量结果进行主成分分析,结果表明:原酒A与其余酒样差异主要体现在第二主成分,与之关系密切的化合物主要有亚油酸乙酯、愈创木酚、亚麻酸乙酯、乙酸糠酯、糠醇、3-甲硫基丙醇;B、C、D、E 4种原酒在第二主成分上表现出一定的相似性,在第一主成分上表现出差异性,与之关系密切的化合物主要有2-丙酰呋喃、5-甲基呋喃醛、2-乙酰-5-甲基呋喃、2-乙基吡嗪、二甲基三硫。
Liquid-liquid microextraction(LLME) combined with gas chromatography/mass spectrometry(GC-MS) was used to analyze the base distillates produced from 5 different layers of Jiupei in the same cellar of Gujinggongjiu(A, B, C, D, E), and 25 biologically active compounds reported were selected for quantitative analysis. The recoveries of these compounds were between 82.22% and 105.83%, and the order of their total contents in 5 base distillates was A> C> E> B> D, which might be related to the microbial species of fermented grains in different layers and the fermentation degree of raw materials. Principal component analysis was used to analyze the quantitative results of 25 kinds of biologically active compounds. The results showed that the difference between base distillate A and other base distillates was mainly reflected on the second principal component, and the compounds closely related to it mainly included ethyl linoleate, guaiacol, ethyl linolenate, furfuryl acetate, furfuryl alcohol, and 3-methylthiopropanol. Base distillates B, C, D, and E had certain similarities on the second principal component, while they showed differences on the first principal component, and the compounds related it included 2-propanoylfuran, 5-methylfuranal, 2-acetyl-5-methylfuran, 2-ethylpyrazine, and dimethyl trisulfide.
作者
王松
史冬梅
刘国英
孙金沅
张燕燕
孙宝国
WANG Song;SHI Dongmei;LIU Guoying;SUN Jinyuan;ZHANG Yanyan;SUN Baoguo(Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business Universiy,Beijing 100048,China;Anhui Gujing Group Co.,Ltd.,Bozhou 236000,Anhui,China;Department of Flavor Chemistry,University of Hohenheim,Sruttgart 70599,Germany)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2020年第5期1010-1017,共8页
Fine Chemicals
基金
国家自然科学基金(31972193)
国家重点研发计划(2016YFD0400500)。
关键词
液液微萃取
原酒
挥发性成分
主成分分析
气相色谱/质谱法
食品用化学品
liquid-liquid microextraction
base distillates
volatile components
principal component analysis
gas chromatography-mass spectrometry(GC-MS)
food chemicals
