吡嗪类化合物靶向阵列传感器构建及对高温大曲白酒的精准鉴别

白酒掺假是社会关注的热点，其中高温大曲白酒掺假最为严重。现有基于仪器分析、传感阵列和人为嗅尝等鉴别方法存在成本高昂、检测时间长、准确度低等问题。针对高温大曲白酒的真实性分析，本项目以和高温大曲白酒原料、制曲、堆积、蒸馏等酿造工艺及其风味品质密切相关的吡嗪类化合物为目标吡嗪，拟构建一种用于高温大曲白酒精准鉴别的吡嗪类化合物靶向阵列传感器。通过色质联用技术和化学计量学算法阐明高温大曲白酒中吡嗪类化合物与其酿造工艺和品质间的量效-组效关系，甄别用于鉴别的目标吡嗪；后基于量子化学计算和多元光谱分析，设计并筛选能特异性识别目标吡嗪的纳米化金属卟啉，并结合量子点的信号放大作用构建吡嗪类化合物靶向阵列传感器和对应的模型数据库，对高温大曲白酒进行精准鉴别。本项目研究成果可为白酒酿造工艺对其吡嗪种类和含量的影响奠定研究基础，有利于白酒酿制过程中吡嗪类化合物的监控，并为白酒的免仪器快检方法的发展提供基础。

The adulteration of baijiu is a focus of social concern, among which the adulteration of high-temperature daqu baijiu is the most serious. And the existing identification methods based on instrumental analysis, sensor arrays, and artificial smell have problems such as high cost, long detection time and low accuracy. Aiming at the authenticity analysis of high-temperature daqu baijiu, in this project, pyrazine compounds which closely related to the brewing process including raw materials, preparation, stacking, distillation, etc., and the flavor quality of high-temperature daqu baijiu, were used as target pyrazines to construct a pyrazines array sensor for accurate recognition of high-temperature daqu baijiu. The dose-group effects relationship between pyrazine compounds in high-temperature daqu baijiu and its brewing process and quality were clarified by chromatography-mass spectrometry and chemometrics, for the screening of the target pyrazines which used for accurate identification. Then, the nano metalloporphyrins which can have specific response to the target pyrazines were designed and screened based on the quantum chemical calculation and multi-spectral analysis, and the array sensors for pyrazine compounds and the corresponding model database were constructed combined with the signal amplification effect of quantum dots, so as to accurately identify the high-temperature daqu baijiu. The research results of this project can lay a foundation for the research on the influence of baijiu brewing technology on the variety and content of pyrazines, which is conducive to the monitoring of pyrazine compounds during the process of baijiu brewing, and provide a foundation for the development of non-instrumental rapid detection methods for baijiu.