不同产地酱香型白酒有机酸差异分析

Analysis of the differences in organic acids of sauce aroma flavor Baijiu from different origins

中文关键词:  酱香型白酒  有机酸  气相色谱-质谱法  超高效液相色谱-串联质谱法  多元统计分析

英文关键词:sauce aroma flavor Baijiu  organic acids  gas chromatography-mass spectrometry  ultra performance liquid chromatography-tandem mass spectrometry  multivariate statistical analysis

中文摘要:

      目的 探索基于有机酸的酱香型成品白酒产地识别新策略, 研究不同产地酱香型白酒有机酸差异。方法 采集贵州、四川与其他省3大产地共40个酱香型成品白酒, 采用高效液相色谱法(high performance liquid chromatography, HPLC)、气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)与超高效液相色谱-串联质谱法(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)定量73种有机酸。其次采用正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)建立有机酸产地判别模型进行产地识别。结果 乙酸和乳酸在所有酱香型白酒中含量最高, 分别为1024.72~2582.57 mg/L与551.32~1920.07 mg/L。其次为甲酸、丙酸、丁酸、棕榈酸、异丁酸、异戊酸、硬脂酸、反-9-肉豆蔻烯酸、油酸、亚油酸、戊酸、己酸与柠檬酸共13种酸。除乳酸与柠檬酸外, 非挥发性有机酸含量均小于等于10 mg/L, 相较其他种类有机酸含量低。有机酸总体含量贵州产地高于四川和其他产地, 赤水河右岸高于左岸。多元统计分析结果表明, 对贵州、四川和其他产地以及赤水河流域两岸的酱香型白酒之间影响较大的差异有机酸为辛二酸、己酸、月桂酸、乙酸、辛酸、异丁酸、戊酸、苹果酸和甲酸。结论 本研究明确了不同产地酱香型白酒的有机酸种类和含量差异, 可为白酒有机酸检测与分析提供方法借鉴, 为完善酱香型白酒质量控制和产品开发提供数据依据。

英文摘要:

      Objective To explore a new strategy for identifying the origin of sauce aroma flavor Baijiu based on organic acid, and to study the difference of organic acid in sauce aroma flavor Baijiu from different origins. Methods Forty sauce aroma flavor Baijiu products were collected from 3 kinds of major producing areas in Guizhou, Sichuan and other provinces, and 73 kinds of organic acids were quantified by high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Secondly, orthogonal partial least squares discriminant analysis (OPLS-DA) was used to establish an organic acid origin discrimination model for origin identification. Results The content of acetic acid and lactic acid in all sauce aroma flavor baijiu was the highest, ranging from 1024.72–2582.57 mg/L and 551.32–1920.07 mg/L, respectively. Next in line were 13 types of acids, including formic acid, propionic acid, butyric acid, palmitic acid, isobutyric acid, isovaleric acid, stearic acid, trans-9-myristoleic acid, oleic acid, linoleic acid, valeric acid, hexanoic acid, and citric acid. Except for lactic acid and citric acid, the content of non-volatile organic acids was less than or equal to 10 mg/L, which was lower compared to other types of organic acids. The overall content of organic acids was higher in Guizhou than in Sichuan and other regions, and higher on the right bank of the Chishui River than on the left bank. The results of multivariate statistical analysis showed that the organic acids that had a greater impact on the difference between the sauce aroma flavor Baijiu produced in Guizhou, Sichuan and other places, as well as the two banks of the Chishui River basin, were suberic acid, caproic acid, lauric acid, acetic acid, caprylic acid, isobutyric acid, valeric acid, malic acid and formic acid. Conclusion This study clarifies the difference of organic acid types and content in sauce aroma flavor Baijiu from different origins, which can provide a reference for organic acid detection and analysis of Baijiu, and provide data basis for improving the quality control and product development of sauce aroma flavor Baijiu.