基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质

Non-targeted metabolic analysis of volatile flavor substances in Miao rice wine based on headspace solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  苗家米酒  非靶向代谢  挥发性化合物  共有物质  综合评价

英文关键词:Miao rice wine  non-targeted metabolism  volatile compounds  common substances  comprehensive evaluation

中文摘要:

      目的 探究6种苗家米酒挥发性风味物质的组成差异, 比较其挥发性风味品质。方法 借助顶空固相微萃取气相色谱-质谱技术对6种苗家米酒(MJ1~MJ6)挥发性风味物质进行分析, 利用主成分分析比较香气品质。结果 本研究共检测出99种挥发性风味物质, 各样本所含物质含量和组成存在明显差异, 其中癸酸乙酯、异丁醇、己酸乙酯、乙酸异戊酯等11种共有物质构成了苗家米酒的基本风味。MJ1~MJ6分别含特有物质12、7、4、7、4和11种。不同样本中含量最多的前3种物质有所不同, 但主要为酯类。从物质大类来看, 6种苗家米酒挥发性风味物质以酯类和醇类为主。主成分分析显示, 醇类、芳香类、酯类、烯烃类、酸类和其他类物质是影响米酒风味品质的关键因素, 其中米酒MJ6的香气品质最佳。结论 本研究明确了6种苗家米酒香气物质特点和差异, 为苗家米酒相关产业发展提供了重要参考。

英文摘要:

      Objective To explore the compositional differences in the volatile flavor substances of 6 kinds of Miao rice wines and compare their volatile flavor qualities. Methods Volatile compounds of 6 kinds of Miao rice wines (MJ1–MJ6) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and the aroma qualities were compared using principal component analysis. Results A total of 99 kinds of volatile flavor substances were detected in the study, with significant differences in content and composition among the samples, among which 11 kinds of common substances such as ethyl decanoate, isobutanol, ethyl hexanoate and isoamyl acetate constituted the basic flavor of Miao rice wine. MJ1 to MJ6 contained 12, 7, 4, 7, 4 and 11 kinds of unique substances, respectively. The top 3 most abundant substances varied from sample to sample, but were mainly esters. In terms of substance categories, esters and alcohols dominated the volatile flavor substances of 6 kinds of Miao rice wines. Principal component analysis showed that alcohols, aromatics, esters, olefins, acids and other substances were the key factors affecting the aroma quality of rice wine, with the best aroma quality being obtained for rice wine MJ6. Conclusion This study clarifies the characteristics and differences of the aroma substances of 6 kinds of Miao rice wines, and provides an important reference for the development of the Miao rice wine industry.