基于GC-IMS技术分析不同香型白酒挥发性成分差异

为了分析不同香型白酒的挥发性成分差异，利用气相色谱-离子迁移谱法（GC-IMS）对馥郁香、浓香、酱香、兼香、小曲清香、大曲清香型六种白酒中挥发性成分进行定性和相对定量分析，并结合指纹图谱、主成分分析（PCA）对样品进行鉴别。结果表明，六种白酒共检出73种挥发性风味物质，包括酯类28种、醇类11种、醛类12种、酮类9种、萜稀类6种以及其他类7种；指纹图谱表明，清香和小曲清香型白酒的特征风味物质有2-乙基呋喃、甲酸乙酯，酱香型白酒是3-羟基-2-丁酮、糠醛、二丙基二硫，馥郁香型白酒为丁酸异丁酯、2-已烯醛、柠檬烯、己酸丁酯；主成分分析结果表明，在风味物质种类和含量上馥郁香型和浓香型、兼香型白酒更接近，小曲清香型白酒和大曲清香型白酒归为一类，酱香型独成一类。

Differences in volatile components of Baijiu with different flavor types analyzed by gas chromatography-ion mobility spectrometry

To analyze the volatile components of Baijiu with different flavor types, the volatile components in Fuyu-flavor, strong-flavor (Nongxiangxing), sauce-flavor (Jiangxiangxing), Jian-flavor, Xiaoqu light-flavor Baijiu and Daqu light-flavor Baijiu were qualitatively and quantitatively analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS), fingerprint mapping and principal component analysis (PCA). The results showed that a total of 73 volatile substances were detected in the six types of Baijiu, after removing monomers, dimers and some unknown substances, including 28 esters, 11 alcohols, 12 aldehydes, 9 ketones, 6 terpenes and 7 other substances. The fingerprint results showed that the characteristic substances of light-flavor and Xiaoqu light-flavor Baijiu were 2-ethylfuran and ethyl formate. The characteristic substances of sauce-flavor Baijiu were 3-hydroxy-2-butanone, furfural, dipropyl disulfide. The characteristic substances of Fuyu-flavor Baijiu were isobutyl butyrate, 2-hexenal, limonene and butyl hexanoate. PCA results showed that in terms of flavor types and contents, Fuyu-flavor Baijiu was similar to strong-flavor and Jian-flavor Baijiu, Xiaoqu light-flavor Baijiu and Daqu light flavor Baijiu were classified into one category, the sauce-flavor Baijiu was classified as one category.