高效液相色谱-质谱联用及感官科学对芝麻香型白酒中苯甲硫醇的表征
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science.
作者信息
Wu Ziyang, Qin Dan, Duan Jiawen, Li Hehe, Sun Jinyuan, Huang Mingquan, Sun Baoguo
机构信息
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, 310058, Hangzhou, China.
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 100048 Beijing, China.
出版信息
Food Chem. 2021 Dec 1;364:130345. doi: 10.1016/j.foodchem.2021.130345. Epub 2021 Jun 10.
Chinese sesame-flavour baijiu (CSB) is one of aroma types discovered after the founding of China. Sulfur-containing compounds have low content in CSB but play an important role. This study developed a quantitative method by derivatization reaction combined LC-MS/MS for the determination of benzenemethanethiol (BM), which has a roasted aroma in CSB. Under the optimized conditions, the LOD and LOQ of BM were 11.73 ng L and 39.09 ng L, respectively. The recovery yield of the derivatization product ranged from 82.12% to 93.99%. The content of BM in 4 CSBs were 150.22-860.40 ng L. To confirm the contribution of BM to the overall aroma of CSB, aroma recombination experiments and omission experiments were carried out. Compared with that of the simulated baijiu sample without BM, the roasted aroma of the simulated baijiu sample containing BM was enhanced. Omission experiments showed that BM made important contributions to the overall aroma of CSB.
中国芝麻香型白酒（CSB）是新中国成立后发现的香型之一。含硫化合物在CSB中含量较低，但起着重要作用。本研究开发了一种通过衍生化反应结合液相色谱-串联质谱法（LC-MS/MS）测定CSB中具有烤香气味的苯甲硫醇（BM）的定量方法。在优化条件下，BM的检出限和定量限分别为11.73 ng/L和39.09 ng/L。衍生化产物的回收率在82.12%至93.99%之间。4种CSB中BM的含量为150.22 - 860.40 ng/L。为了确认BM对CSB整体香气的贡献，进行了香气重组实验和缺失实验。与不含BM的模拟白酒样品相比，含BM的模拟白酒样品的烤香增强。缺失实验表明，BM对CSB的整体香气有重要贡献。
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