基于代谢组学技术的不同白酒挥发性成分差异分析

本文以同一品牌两种酱香型白酒为例,建立了基于现代分析仪器结合代谢组学技术判定不同白酒挥发性差异成分的方法.采用顶空箭型固相微萃取-气相色谱质谱联用(Headspace Solid-Phase Microextraction-Arrow-Gas Chromatography-Mass Spectrometry,HS-SP...

Analysis on the Difference of Volatile Components of Different Chinese Baijiu Based on Metabonomics

Taking two Maotai-flavor Chinese baijiu of the same brand as an example,a method based on modern analytical instruments combined with metabolomics to determine the volatile components of different Chinese baijiu has been established.HS-SPME-Arrow-GC-MS was applied to carry out qualitative and quantitative analysis of volatile components,and 15 types of 229 components were detected in both wine samples.Principal component analysis showed that the two wine samples were clearly separated and there was something that could be used to distinguish wine samples,and the cumulative difference of the three principal components extracted can explain 92.73%of the difference.Using orthogonal partial least squares discriminant analysis to establish a model,79 volatile components between the two wine samples after significant screening were found,among which the relative content of 26 components in the 1915 wine sample is higher than GB,and 53 components are lower than GB.Finally,through the logarithmic processing of the content multiples of the different components,the top 20 components with the largest difference between the two liquors were further clarified.The method for analyzing the difference of volatile components in Chinese baijiu established in this study is simple and clear,which can provide basis and reference for authenticity identification and quality evaluation of Chinese baijiu.