采用气相色谱-离子迁移谱（GC-IMS）和傅里叶变换红外光谱（FTIR）研究电离辐射对浓香型白酒挥发性成分及氢键的影响。
Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu.
作者信息
Zheng Qi, Tian Wenhui, Wang Shanshan, Liu Xiaoli, Kong Qiulian, Yue Ling, Yan Weiqiang, Zhang Yi, Nong Lang, Xu Xiaoyan, Chen Zhijun
机构信息
Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China.
Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, 255 Maoyuan Road, Fengxian District, Shanghai 201403, China.
出版信息
Food Chem X. 2025 Apr 9;27:102452. doi: 10.1016/j.fochx.2025.102452. eCollection 2025 Apr.
Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates exist between gamma irradiation (GI) and electron beam irradiation (EBI). Currently, the impact of these two irradiation methods on the quality of baijiu has yet to be investigated. Therefore, this study employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), fourier transform infrared (FTIR), and sensory evaluation to analyze the quality differences among SFB samples subjected to various irradiation treatments. The results indicated that changes in volatile organic compounds (VOCs) were more pronounced after EBI. The O-H stretching vibration peak appeared at the lowest field after 2 kGy of GI. The aroma and taste of SFB irradiated at 4 kGy of GI were significantly superior to those of other SFB samples. This work provides a scientific basis for the selection of irradiation methods for baijiu.
辐照已被证明是提高白酒品质和加速其陈化过程的有效方法。然而，γ辐照（GI）和电子束辐照（EBI）在辐照时间和剂量率上存在差异。目前，这两种辐照方法对白酒品质的影响尚未得到研究。因此，本研究采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、傅里叶变换红外光谱（FTIR）和感官评价来分析经过不同辐照处理的白酒样品之间的品质差异。结果表明，EBI处理后挥发性有机化合物（VOCs）的变化更为明显。2 kGy的GI处理后，O-H伸缩振动峰出现在最低场。4 kGy的GI处理的白酒的香气和口感明显优于其他白酒样品。这项工作为白酒辐照方法的选择提供了科学依据。
Zotero 插件