黑糯米酒及黑糯米保健酒品质分析

为了分析比较黑糯米酒及黑糯米保健酒品质，通过气相色谱-质谱（GC-MS）法及超高效液相色谱-四级杆-轨道阱高分辨质谱联用（UPLC-QE-MS）法检测两种酒的挥发性成分及化学成分。GC-MS分析结果表明，两种酒中共检出53种挥发性物质，其中黑糯米保健酒45种，其主体风味成分为醇类（39.52%）、酮类（19.47%）、醛类（15.08%）、酸类（9.61%）；黑糯米酒47种，其主体风味成分为醇类（57.28%）、醛类（13.16%）、酮类（11.36%）。UHPLC-MS/MS分析结果表明，两种酒中共检出534种化学成分，黑糯米保健酒529种，黑糯米酒527种，两者主体化学成分均为氨基酸（42.67%；37.71%）和酸类（20.38%；18.43%）。与黑糯米酒相比，黑糯米保健酒中黄酮类物质增加30余倍，其特有成分为雌马酚、大豆苷元和甘草酸，含量较大的成分为羟基香豆素和乙酰胆碱。

Quality analysis of black glutinous rice wine and black glutinous rice health wine

In order to compare and analyze the quality of black glutinous rice wine and black glutinous rice health wine, the volatile components and chemical composition of two wines were detected by GC-MS and UPLC-MS/MS. GC-MS analysis results showed that 53 volatile components and chemical components were detected in the two wines. There were 45 components in black glutinous rice health wine, and the main flavor components were alcohol (39.52%), ketones (19.47%), aldehydes (15.08%), and acids (9.61%). There were 47 components belong to black glutinous rice wine, and the main flavor components were alcohol (57.28%), ketones (13.16%) and aldehydes (11.36%). UHPLC-QE-MS analysis results showed that 534 chemical components were detected in the two wines, in which 529 components were detected in black glutinous rice health wine, and 527 components were detected in black glutinous rice wine. The main chemical components of two wines were amino acids (42.67%; 37.71%) and acids (20.38%; 18.43%). Compared with black glutinous rice wine, the flavonoids content in black glutinous rice health wine increased by more than 30 times, its specific components were equol, daidzein and glycyrrhizic acid, the components with higher content were hydroxycoumarin and acetylcholine.