摘要
采用液液微萃取(liquid-liquid microextraction,LLME)结合气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)技术建立了黄酒中"焦糖香"特征香气物质葫芦巴内酯的快速分析方法。该方法检测限为0.66μg/L,定量限为1.02μg/L,不同类型黄酒中加标回收率在80%~120%之间,当日精密度和隔日精密度相对标准偏差均在10%以内,能够满足黄酒中葫芦巴内酯批量快速检测的需要。采用该方法测定了不同区域24款典型黄酒样品中葫芦巴内酯的含量,结果显示该物质在黄酒中普遍存在,含量在42.05~244.34μg/L之间。首次测定了黄酒基质中葫芦巴内酯的香气阈值(11μg/L),并基于香气活力值(odor activity value,OAV)研究了葫芦巴内酯在黄酒中的风味作用,结果显示所有测定样品中葫芦巴内酯含量均高于其香气阈值,表明该物质对黄酒整体香气具有重要影响。进一步比较分析发现葫芦巴内酯在浙江和上海地区黄酒中含量显著高于其他地区黄酒。
A methodology for rapid determination of key"caramel aroma"compound(sotolon)in Chinese rice wine by liquid-liquid microextraction(LLME)combined with gas chromatography-mass spectrometry(GC-MS)was developed.The detective and quantitative limits of the method were 0.66μg/L and 1.02μg/L respectively,the recoveries varied from 80%and 120%,the intraday and inter-day precision were within 10%,which suggested that the method could meet the needs for rapid testing.The methodology was successfully applied to determine the content of sotolon in 24 typical rice wine samples from different regions,and the results showed that sotolon was a common aroma compound in rice wine with the concentration ranging from 42.05 to 244.34μg/L.The odor threshold of sotolon(11μg/L)in rice wine was determined for the first time.The aroma contribution of sotolon in rice wine was studied based on the odor activity value(OAV),and the results showed that the contents of sotolon in all the samples were higher than the odor threshold,and thus indicated that sotolon played an important role in the overall aroma of rice wine.In addition,the contents of sotolon in rice wine from Zhejiang and Shanghai regions were significantly higher than those from other areas,which further indicated that it is a potential compound for distinguishing rice wines from different regions.
作者
王程成
陈双
王栋
徐岩
WANG Cheng-cheng;CHEN Shuang;WANG Dong;XU Yan(State Key Laboratory of Food Science&Technology,Key Laboratory of Industrial Biotechnology of Ministry of Education&Schoolof Biotechnology,Centre for Brewing Science and Enzyme Biotechnology,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第8期246-251,共6页
Food and Fermentation Industries
基金
国家自然科学基金(21506074,31530055)
国家重点研发计划(2016YFD0400503)
江苏省自然科学基金(BK20140153)。
