Page 160 - 《精细化工》2020年第5期

第 37 卷第 5 期 精 细 化 工 Vol.37, No.5
202 0 年 5 月 FINE CHEMICALS May 2020

食品与饲料用化学品
液液微萃取分析不同层酒醅原酒的挥发性成分

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王 松 1,2 ，史冬梅 1,2 ，刘国英 ，孙金沅 1,2* ，张燕燕 ，孙宝国 1,2
（1. 食品质量与安全北京实验室，北京工商大学，北京 100048；2. 北京市食品风味化学重点实验室，北
京工商大学，北京 100048；3. 安徽古井贡酒股份有限公司，安徽 亳州 236000；4. 霍恩海姆大学 风
味化学系，德国 斯图加特 70599）

摘要：采用液液微萃取（Liquid-liquid microextraction，LLME）与气相色谱/质谱联用仪（GC-MS）结合的方法
对古井贡酒同一窖池 5 种不同层酒醅所产原酒 A、B、C、D、E 进行分析，选择其中 25 种经文献报道具有生物
活性的化合物进行定量。25 种化合物的加标回收率在 82.22% ~ 105.83%之间，5 种原酒中 25 种化合物总质量浓
度大小顺序为 A> C> E> B> D，这可能与不同层酒醅微生物种类以及原料发酵程度有关。对 25 种生物活性成分
的定量结果进行主成分分析,结果表明：原酒 A 与其余酒样差异主要体现在第二主成分，与之关系密切的化合物
主要有亚油酸乙酯、愈创木酚、亚麻酸乙酯、乙酸糠酯、糠醇、3-甲硫基丙醇；B、C、D、E 4 种原酒在第二主
成分上表现出一定的相似性，在第一主成分上表现出差异性，与之关系密切的化合物主要有 2-丙酰呋喃、5-甲
基呋喃醛、2-乙酰-5-甲基呋喃、2-乙基吡嗪、二甲基三硫。
关键词：液液微萃取；原酒；挥发性成分；主成分分析；气相色谱/质谱法；食品用化学品
中图分类号：TS261 文献标识码：A 文章编号：1003-5214 (2020) 05-1010-08

Analysis of volatile components of base distillates from different
layers of jiupei via liquid-liquid microextraction

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WANG Song , SHI Dongmei , LIU Guoying , SUN Jinyuan 1,2* ,
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ZHANG Yanyan , SUN Baoguo
（1. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China;
2. Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048,
China; 3. Anhui Gujing Group Co., Ltd., Bozhou 236000, Anhui, China; 4. Department of Flavor Chemistry, University
of Hohenheim, Stuttgart 70599, Germany）
Abstract: Liquid-liquid microextraction (LLME) combined with gas chromatography/mass spectrometry
(GC-MS) was used to analyze the base distillates produced from 5 different layers of Jiupei in the same
cellar of Gujinggongjiu (A, B, C, D, E), and 25 biologically active compounds reported were selected for
quantitative analysis. The recoveries of these compounds were between 82.22% and 105.83%, and the order
of their total contents in 5 base distillates was A> C> E> B> D, which might be related to the microbial
species of fermented grains in different layers and the fermentation degree of raw materials. Principal
component analysis was used to analyze the quantitative results of 25 kinds of biologically active
compounds. The results showed that the difference between base distillate A and other base distillates was
mainly reflected on the second principal component, and the compounds closely related to it mainly
included ethyl linoleate, guaiacol, ethyl linolenate, furfuryl acetate, furfuryl alcohol, and 3-methylthiopropanol.
Base distillates B, C, D, and E had certain similarities on the second principal component, while they
showed differences on the first principal component, and the compounds related it included 2-propanoylfuran,
5-methylfuranal, 2-acetyl-5-methylfuran, 2-ethylpyrazine, and dimethyl trisulfide.
Key words: liquid-liquid microextraction; base distillates; volatile components; principal component analysis;
gas chromatography-mass spectrometry (GC-MS); food chemicals

收稿日期：2019-12-05; 定用日期：2020-02-13; DOI: 10.13550/j.jxhg.20191137
基金项目：国家自然科学基金（31972193）；国家重点研发计划（2016YFD0400500）
作者简介：王 松（1995—），男，硕士生，E-mail：wangs_2278@126.com。联系人：孙金沅（1983—），女，副研究员，博士，E-mail：
sunjinyuan@btbu.edu.cn。