全二维气相色谱技术在酒类挥发性化学成分检测中的应用
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摘要
酒的风味是评价酒质量品质的重要指标,其中的挥发性化学成分是影响风味的关键因素。在酒类挥发性化学成分检测中,与常用的一维气相色谱相比,全二维气相色谱技术极大地提高了色谱的分离能力和分析速度,具有广泛用途。该文综述了全二维气相色谱在中国白酒、葡萄酒、啤酒等不同酒类挥发性物质检测中的应用,为解析不同酒的风味特征提供物质基础和方法参考。
The flavor of alcoholic drink is an important indicator for evaluating the quality. The volatile chemical components are the key factors affecting the flavor. Compared with conventional one-dimensional gas chromatography(1D-GC), comprehensive two-dimensional gas chromatography(GC×GC) can realize better separation and analysis speed, and had a wide range of uses in the detection of volatile chemical constituents of alcoholic drink. The application of GC×GC in the determination of flavor components in Baijiu(Chinese liquor), wine and beer, etc. was reviewed, which provided material basis and method reference for analyzing the flavor characteristics of alcoholic drink.
The flavor of alcoholic drink is an important indicator for evaluating the quality. The volatile chemical components are the key factors affecting the flavor. Compared with conventional one-dimensional gas chromatography(1D-GC), comprehensive two-dimensional gas chromatography(GC×GC) can realize better separation and analysis speed, and had a wide range of uses in the detection of volatile chemical constituents of alcoholic drink. The application of GC×GC in the determination of flavor components in Baijiu(Chinese liquor), wine and beer, etc. was reviewed, which provided material basis and method reference for analyzing the flavor characteristics of alcoholic drink.
引文
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[8]CHARRY-PARRA G,DEJESUS-ECHEVARRIA M,PEREZ F J.Beer volatile analysis:Optimization of HS/SPME coupled to GC/MS/FID[J].JFood Sci,2011,76(2):C205-C211.
[9]TSAI S W,KAO K Y.Determination of furfural in beers,vinegars and infant formulas by solid-phase microextraction and gas chromatography/mass spectrometry[J].Int J Environ Anal Chem,2012,92(1):76-84.
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[11]CAJKA T,RIDDELLOVA K,TOMANIOVA M,et al.Recognition of beer brand based on multivariate analysis of volatile fingerprint[J].JChromatogr A,2010,1217(25):4195-4203.
[12]NONATO E A,CARAZZA F,SILVA F C,et al.A headspace solidphase microextraction method for the determination of some secondary compounds of Brazilian sugar cane spirits by gas chromatography[J].JAgric Food Chem,2001,49(8):3533-3539.
[13]GREEN J A,PARR W V,BREITMEYER J,et al.Sensory and chemical characterisation of Sauvignon blanc wine:Influence of source of origin[J].Food Res Int,2011,44(9):2788-2797.
[14]ROCHAT S,DE SAINT LAUMER J Y,CHAINTREAU A.Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography[J].J Chromatogr A,2007,1147(1):85-94.
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[16]ROCHA S M,COELHO E,ZROSTLíKOVáJ,et al.Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability[J].J Chromatogr A,2007,1161(1-2):292-299.
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[22]LIU Z,PHILLIPS J B.Comprehensive two-dimensional gas chromatography using an on-column thermal modulator interface[J].J Chromatogr Sci,1991,29(6):227-231.
[23]RYAN D,MARRIOTT P.Comprehensive two-dimensional gas chromatography[J].Anal Bioanal Chem,2003,376(3):295-297.
[24]周茜,周胜银,王红,等.全二维气相色谱飞行时间质谱在酒类分析中的应用综述[J].工艺技术,现代食品:150-153.
[25]ZHU S,LU X,JI K,et al.Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Anal Chim Acta,2007,597(2):340-348.
[26]YAO F,YI B,SHE C,et al.Chemical analysis of the chinese liquor luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Sci rep-UK,2015,5:9553.
[27]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技,2016(12):102-106.
[28]周庆伍,李安军,汤有宏,等.基于全二维气相色谱-飞行时间质谱对古井贡酒风味成分的剖析研究[J].酿酒,2016,43(2):75-81.
[29]陈双,徐岩.全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征[J].食品与发酵工业,2017,43(7):207-213.
[30]徐占成,陈勇,王双.利用SBSE和全二维气质联用(GC×GC-TOFMS)新技术解析白酒香味物质的研究[J].酿酒科技,2012(7):50-51.
[31]徐占成,陈勇,王双.利用全二维气质联用技术和吸附搅拌萃取技术对中国名酒剑南春酒体风味质量特色的研究[J].酿酒,2012,39(5):6-8.
[32]周庆伍,徐祥浩,汤有宏,等.基于全二维气相色谱-飞行时间质谱分析技术同时测定白酒中10种吡嗪类物质[J].安徽农业科学,2015,43(26):354-355,368.
[33]洪泽淳,熊含鸿,李南,等.基于全二维气相色谱-飞行时间质谱对酱香型白酒风味成分的研究[J].酿酒科技,2018(4):121-125.
[34]季克良,郭坤亮,朱书奎,等.全二维气相色谱/飞行时间质谱用于白酒微量成分的分析[J].酿酒科技,2007(3):100-102.
[35]许和强,熊含鸿,花振新.全二维气相色谱/飞行时间质谱用于露酒微量成分的分析[J].酿酒,2016,43(4):56-58.
[36]RYAN D,WATKINS P,SMITH J,et al.Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two-dimensional gas chromatography[J].J Sep Sci,2005,28(9-10):1075-1082.
[37]BORDIGA M,RINALDI M,LOCATELLI M,et al.Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison[J].Food Chem,2013,140(1-2):57-67.
[38]NICOLLI K P,BIASOTO A C,SOUZA-SILVAéA,et al.Sensory,olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma[J].Food Chem,2018,243:103-117.
[39]WELKE J E,MANFROI V,ZANUS M,et al.Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data[J].Food Chem,2013,141(4):3897-3905.
[40]WELDEGERGIS B T,DE VILLIERS A,MCNEISH C,et al.Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS)[J].Food Chem,2011,129(1),188-199.
[41]WELKE J E,MANFROI V,ZANUS M,et al.Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection[J].J Chromatogr A,2012,1226:124-139.
[42]STEFANUTO P H,PERRAULT K A,DUBOIS L M,et al.Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry[J].JChromatogr A,2017,1507:45-52.
[43]MARTINS C,BRAND?O T,ALMEIDA A,et al.Insights on beer volatile profile:Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation[J].J Sep Sci,2015,38(12):2140-2148.
[44]INUI T,TSUCHIYA F,IHIMARU M,et al.Different beers with different hops.relevant compounds for their aroma characteristics[J].J Agric Food Chem,2013,61:4758-4764.
[45]粟学俐.全二维气相色谱技术测定啤酒挥发组分[J].荆楚理工学院学报,2007,22(9):1-5.
[46]TAKAHASHI K,TSUCHIYA F,ISOGAI A.Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake[J].J Agric Food Chem,2014,62(33):8478-8485.
[47]CARDEAL Z L,DE SOUZA P P,DA SILVA M G,et al.Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in Cachaca production[J].Talanta,2008,74(4):793-799.
[48]CARDEAL Z L,MARRIOTT P J.Comprehensive two-dimensional gas chromatography-mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cacha?a and selected spirits[J].Food Chem,2009,112(3):747-755.
[49]FRANITZA L,NICOLOTTI L,GRANVOGL M,et al.Differentiation of rums produced from sugar cane juice(Rhum Agricole)from rums manufactured from sugar cane molasses by a metabolomics approach[J].J Agric Food Chem,2018,66(11),3038-3045.
[50]VYVIURSKA O,PYSAREVSKA S,JáNO?KOVáN,et al.Comprehensive two-dimensional gas chromatographic analysis of volatile organic compounds in distillate of fermented Sorbus domestica fruit[J].Open Chem,2015,13(1):96-104.
[51]CAPOBIANGO M,MASTELLO R B,CHIN S T,et al.Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection[J].J Chromatogr A,2015,1388:227-235.
[52]张红庆,饶竹,王晓春,等.全二维气相色谱-飞行时间质谱测定地下水中低环多环芳烃及其衍生物[J].分析测试学报,2017,36(10):1197-1202.
[53]杨菁,谢雯燕,陈磊,等.卷烟主流烟气粒相物中中性化学成分的全二维气相色谱飞行时间质谱(GC×GC-TOF MS)谱图特征识别[J].分析测试学报,2012,31(3):255-260.
[54]辛利,杨朝合,冯翔,等.全二维气相色谱-飞行时间质谱对催化裂化汽油的定性与定量分析[J].分析化学,2017,45(4):489-494.
[2]ZHANG Q,XIE C,ZHANG S,et al.Identification and pattern recognition analysis of Chinese liquors by doped nano ZnO gas sensor array[J].Sens Actuators B,2005,110(2):370-376.
[3]FERRARI G,LABLANQUIE O,CANTAGREL R,et al.Determination of key odorant compounds in freshly distilled cognac using GC-O,GC-MS,and sensory evaluation[J].J Agric Food Chem,2004,52(18):5670-5676.
[4]FAN W,QIAN M C.Identification of aroma compounds in Chinese'YangheDaqu'liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry[J].Flavour Fragr J,2006,21(2):333-342.
[5]GUüRBUüZ O,ROUSEFF J M,ROUSEFF R L.Comparison of aroma volatiles in commercial merlot and cabernet sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry[J].J Agric Food Chem,2006,54(11):3990-3996.
[6]LOPEZ R,EZPELETA E,SANCHEZ I.Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry[J].Food Chem,2004,88(1):95-103.
[7]CULLERéL,ESCUDERO A,CACHO J,et al.Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged redwines[J].J Agric Food Chem,2004,52(6):1653-1660.
[8]CHARRY-PARRA G,DEJESUS-ECHEVARRIA M,PEREZ F J.Beer volatile analysis:Optimization of HS/SPME coupled to GC/MS/FID[J].JFood Sci,2011,76(2):C205-C211.
[9]TSAI S W,KAO K Y.Determination of furfural in beers,vinegars and infant formulas by solid-phase microextraction and gas chromatography/mass spectrometry[J].Int J Environ Anal Chem,2012,92(1):76-84.
[10]MOREIRA N,MEIRELES S,BRANDAO T,et al.Optimization of the HS-SPME-GC-IT/MS method using a central composite design for volatile carbonyl compounds determination in beers[J].Talanta,2013,117:523-531.
[11]CAJKA T,RIDDELLOVA K,TOMANIOVA M,et al.Recognition of beer brand based on multivariate analysis of volatile fingerprint[J].JChromatogr A,2010,1217(25):4195-4203.
[12]NONATO E A,CARAZZA F,SILVA F C,et al.A headspace solidphase microextraction method for the determination of some secondary compounds of Brazilian sugar cane spirits by gas chromatography[J].JAgric Food Chem,2001,49(8):3533-3539.
[13]GREEN J A,PARR W V,BREITMEYER J,et al.Sensory and chemical characterisation of Sauvignon blanc wine:Influence of source of origin[J].Food Res Int,2011,44(9):2788-2797.
[14]ROCHAT S,DE SAINT LAUMER J Y,CHAINTREAU A.Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography[J].J Chromatogr A,2007,1147(1):85-94.
[15]CORDERO C,BICCHI C,RUBIOLO P.Group-type and fingerprint analysis of roasted food matrices(coffee and hazelnut samples)by comprehensive two-dimensional gas chromatography[J].J Agric Food Chem,2008,56(17):7655-7666.
[16]ROCHA S M,COELHO E,ZROSTLíKOVáJ,et al.Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability[J].J Chromatogr A,2007,1161(1-2):292-299.
[17]PHILLIPS J B,BEENS J.Comprehensive two-dimensional gas chromatography:a hyphenated method with strong coupling between the two dimensions[J].J Chromatogr A,1999,856(1-2):331-347.
[18]SHELLIE R,MARRIOTT P,MORRISON P.Concepts and preliminary observations on the triple-dimensional analysis of complex volatile samples by using GC×GC-TOFMS[J].Anal Chem,2001,73(6):1336-1344.
[19]ZENG Z D,LI J,HUGEL H M,et al.Interpretation of comprehensive two-dimensional gas chromatography data using advanced chemometrics[J].TrAC-Trends Anal Chem,2014,53:150-166.
[20]BEENS J,BRINKMAN U A T.Comprehensive two-dimensional gas chromatography-a powerful and versatile technique[J].Analyst,2005,130(2):123-127.
[21]许国旺,路鑫,孔宏伟,等.全二维气相色谱-飞行时间质谱新技术及用于极端复杂样品的研究[J].分析测试学报,2001,20(s1):136-137.
[22]LIU Z,PHILLIPS J B.Comprehensive two-dimensional gas chromatography using an on-column thermal modulator interface[J].J Chromatogr Sci,1991,29(6):227-231.
[23]RYAN D,MARRIOTT P.Comprehensive two-dimensional gas chromatography[J].Anal Bioanal Chem,2003,376(3):295-297.
[24]周茜,周胜银,王红,等.全二维气相色谱飞行时间质谱在酒类分析中的应用综述[J].工艺技术,现代食品:150-153.
[25]ZHU S,LU X,JI K,et al.Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Anal Chim Acta,2007,597(2):340-348.
[26]YAO F,YI B,SHE C,et al.Chemical analysis of the chinese liquor luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Sci rep-UK,2015,5:9553.
[27]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技,2016(12):102-106.
[28]周庆伍,李安军,汤有宏,等.基于全二维气相色谱-飞行时间质谱对古井贡酒风味成分的剖析研究[J].酿酒,2016,43(2):75-81.
[29]陈双,徐岩.全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征[J].食品与发酵工业,2017,43(7):207-213.
[30]徐占成,陈勇,王双.利用SBSE和全二维气质联用(GC×GC-TOFMS)新技术解析白酒香味物质的研究[J].酿酒科技,2012(7):50-51.
[31]徐占成,陈勇,王双.利用全二维气质联用技术和吸附搅拌萃取技术对中国名酒剑南春酒体风味质量特色的研究[J].酿酒,2012,39(5):6-8.
[32]周庆伍,徐祥浩,汤有宏,等.基于全二维气相色谱-飞行时间质谱分析技术同时测定白酒中10种吡嗪类物质[J].安徽农业科学,2015,43(26):354-355,368.
[33]洪泽淳,熊含鸿,李南,等.基于全二维气相色谱-飞行时间质谱对酱香型白酒风味成分的研究[J].酿酒科技,2018(4):121-125.
[34]季克良,郭坤亮,朱书奎,等.全二维气相色谱/飞行时间质谱用于白酒微量成分的分析[J].酿酒科技,2007(3):100-102.
[35]许和强,熊含鸿,花振新.全二维气相色谱/飞行时间质谱用于露酒微量成分的分析[J].酿酒,2016,43(4):56-58.
[36]RYAN D,WATKINS P,SMITH J,et al.Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two-dimensional gas chromatography[J].J Sep Sci,2005,28(9-10):1075-1082.
[37]BORDIGA M,RINALDI M,LOCATELLI M,et al.Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison[J].Food Chem,2013,140(1-2):57-67.
[38]NICOLLI K P,BIASOTO A C,SOUZA-SILVAéA,et al.Sensory,olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma[J].Food Chem,2018,243:103-117.
[39]WELKE J E,MANFROI V,ZANUS M,et al.Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data[J].Food Chem,2013,141(4):3897-3905.
[40]WELDEGERGIS B T,DE VILLIERS A,MCNEISH C,et al.Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS)[J].Food Chem,2011,129(1),188-199.
[41]WELKE J E,MANFROI V,ZANUS M,et al.Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection[J].J Chromatogr A,2012,1226:124-139.
[42]STEFANUTO P H,PERRAULT K A,DUBOIS L M,et al.Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry[J].JChromatogr A,2017,1507:45-52.
[43]MARTINS C,BRAND?O T,ALMEIDA A,et al.Insights on beer volatile profile:Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation[J].J Sep Sci,2015,38(12):2140-2148.
[44]INUI T,TSUCHIYA F,IHIMARU M,et al.Different beers with different hops.relevant compounds for their aroma characteristics[J].J Agric Food Chem,2013,61:4758-4764.
[45]粟学俐.全二维气相色谱技术测定啤酒挥发组分[J].荆楚理工学院学报,2007,22(9):1-5.
[46]TAKAHASHI K,TSUCHIYA F,ISOGAI A.Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake[J].J Agric Food Chem,2014,62(33):8478-8485.
[47]CARDEAL Z L,DE SOUZA P P,DA SILVA M G,et al.Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in Cachaca production[J].Talanta,2008,74(4):793-799.
[48]CARDEAL Z L,MARRIOTT P J.Comprehensive two-dimensional gas chromatography-mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cacha?a and selected spirits[J].Food Chem,2009,112(3):747-755.
[49]FRANITZA L,NICOLOTTI L,GRANVOGL M,et al.Differentiation of rums produced from sugar cane juice(Rhum Agricole)from rums manufactured from sugar cane molasses by a metabolomics approach[J].J Agric Food Chem,2018,66(11),3038-3045.
[50]VYVIURSKA O,PYSAREVSKA S,JáNO?KOVáN,et al.Comprehensive two-dimensional gas chromatographic analysis of volatile organic compounds in distillate of fermented Sorbus domestica fruit[J].Open Chem,2015,13(1):96-104.
[51]CAPOBIANGO M,MASTELLO R B,CHIN S T,et al.Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection[J].J Chromatogr A,2015,1388:227-235.
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