6种武陵酱香型白酒中挥发性含硫化合物差异分析

挥发性含硫化合物由于具有香气特征强、阈值低的特点,对食品风味具有十分重要的影响。然而大多数挥发性含硫化合物在食品中的含量低于气相色谱-质谱联用(GC-MS)分析技术的检出限,难以被鉴定和识别。酱香型是我国白酒的主要香型,产于湖南的武陵酱香型白酒是酱香型白酒的重要代表之一。为深入探究我国酱香型白酒中重要的痕量挥发性含硫化合物的组成,研究采用顶空固相微萃取结合全二维气相色谱-硫化学发光检测(GC×GC-SCD)技术,以6种不同类型武陵酱香型白酒为研究对象,对其中的含硫化合物进行了分析。研究共定性鉴定出27种含硫化合物,其中共有含硫化合物19种,非共有含硫化合物8种,主要包括4种硫醇、6种硫酯、5种多硫醚、5种噻唑、6种噻吩、1种噻烷；对其中信噪比大于100的23种含硫化合物,采用外标曲线法进行了定量分析。依据定量分析结果,采用主成分分析和正交偏最小二乘判别分析,研究确定了6种不同类型武陵酱香型白酒中挥发性含硫化合物含量的差异；14种变量投影值大于1的含硫化合物,可作为区分6种不同类型武陵酱香型白酒风味特征的差异组分。希望研究可为酱香型白酒的调配提供数据参考,为白酒企业调控生产过程、提高产品质量提供帮助。

Difference Analysis of Volatile Sulfur-Containing Compounds in 6 Kinds of Wuling Soy Sauce Aroma-Type Baijiu

Volatile sulfur-containing compounds (VSCs) have the characteristics of intensive aromas and low thresholds, which have important impacts on the flavor of foods. However, concentrations of most VSCs in food are below the detection limit of gas chromatography-mass spectrometry (GC-MS), which are difficult to be identified and recognized. Soy sauce aroma-type is a main aroma-type of Baijiu in China, Wuling soy sauce aroma-type Baijiu, which produced in Hunan, is one of important representatives. In order to further explore the composition of important trace VSCs in soy sauce aroma-type Baijiu in China, head space solid phase micro-extraction combined with comprehensive two-dimensional gas chromatography-sulfur chemiluminescence detector (GC×GC-SCD) was used in this study to analyze the VSCs in 6 kinds of Wuling soy sauce aroma-type Baijiu samples. A total of 27 VSCs were identified in this study, of which 19 VSCs were coexistent and 8 VSCs were not coexistent in 6 kinds of Wuling soy sauce aroma-type Baijiu samples, mainly including 4 kinds of thiols, 6 kinds of thioesters, 5 kinds of thioethers, 5 kinds of thiazoles, 6 kinds of thiophenes and 1 kind of thiane. The external standard curve method was used for quantitative analysis of 23 VSCs of which signal to noise ratio was greater than 100. Based on quantitative analysis results, principal component analysis and orthogonal partial least squares discriminant analysis were used to demonstrate the differences in the VSCs contents of 6 kinds of Wuling soy sauce aroma-type Baijiu samples. Fourteen VSCs with variable projection value greater than 1 were screened out as the difference components to distinguish the flavor characteristics of the 6 kinds of Wuling soy sauce aroma-type Baijiu samples. It was hoped that the study could provide data reference for the blending of soy sauce aroma-type Baijiu and provide help for Baijiu enterprises to regulate the production process and improve product quality.