Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
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DOI：
10.1016/j.aca.2007.07.007
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发表时间：
2007-08-10
影响因子：
6.2
通讯作者：
Xu, Guowang
中科院分区：
文献类型：
--
作者：
Zhu, Shukui;Lu, Xin;Xu, Guowang
本文建立了一种全二维气相色谱/飞行时间质谱联用技术分析白酒中挥发性成分的方法。讨论了柱组合的选择和温度程序的优化。在优化的色谱条件下，在二维平面上得到了有序的色谱图，这对未知化合物的鉴定是有用的。根据飞行时间质谱软件的自动化数据处理，结合有序色谱图和本课题组开发的保留指数数据库，对一个茅台酒样品共鉴定出528种组分，包括有机酸、醇、酯、酮、醛、缩醛、内酯、含氮和含硫化合物等，此外，研究了茅台酒中几种重要香气物质对茅台酒风味的贡献。(C)2007年爱思唯尔B. V.保留所有战斗。
In this paper, a method to characterize the volatile compounds in Chinese liquors by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry has been developed. The selection of column combination and the optimization of temperature program are discussed. With the optimized conditions, ordered chromatograms are achieved in the two-dimensional plane, which is useful for the identification of unknown compounds. According to the automated data processing by TOFMS software, combining with the ordered chromatogram and the retention index database developed by our group, a total of 528 components are identified in a Moutai liquor sample, including organic acids, alcohols, esters, ketones, aldehydes, acetals, lactones, nitrogen-containing and sulfur-containing compounds, etc. In addition, the contribution of some important aroma compounds to flavor of Moutai liquor has also been studied. (C) 2007 Elsevier B.V. All fights reserved.