刘家欢¹，孙细珍^1，2*，熊亚青¹，钱全全²，解倩倩¹，魏淑霞¹

（1.劲牌有限公司，湖北黄石 435100；2.中药保健食品质量与安全湖北省重点实验室，湖北黄石 435100）

摘要：本文建立了一种液液微萃取与气相色谱-氮磷检测器结合同时测定酱香型白酒中8种吡嗪类化合物（2-甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪、2,6-二乙基吡嗪、2,3,5,6-四甲基吡嗪、2-乙酰基-3,5-二甲基吡嗪）的定量方法。方法学考察结果表明，8 种吡嗪类化合物具有良好的线性关系，相关系数R²范围在0.997 5～0.999 9之间，检出限为1.07～28.09 μg/L，定量限为3.57～93.63 μg/L；在3个不同质量浓度水平下的加标回收率在88.4%～108.4%之间，相对标准偏差（RSD）在2.13%～5.30%之间。该方法具有操作快速准确、重复稳定、准确度高的特点，适用于酱香型白酒中吡嗪类化合物的定量分析；研究发现不同轮次酒中吡嗪类化合物含量呈规律性变化，吡嗪类化合物含量在一、二轮次酒中较低，三轮次开始升高，在中间轮次（三、四、五、六轮次酒）中均维持较高含量。通过监控不同轮次酱香型白酒中吡嗪类化合物的含量，可实现工艺参数的监控与调控。

关键词：酱香型白酒；吡嗪类化合物；定量分析；轮次酒；变化规律

中图分类号：TS262.33    文献标识码：A    文章编号：1674-506X（2023）03-0103-0008

Analysis of Pyrazines in Different Rounds Maotai-flavor Baijiu

LIU Jiahuan¹, SUN Xizhen^1，2*, XIONG Yaqing¹, QIAN Quanquan², XIE Qianqian¹, WEI Shuxia¹

（1.Jing Brand Co., Ltd., Huangshi Hubei 435100, China;

2.Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi Hubei 435100, China）

Abstract：A simple, convenient and stable with high accuracy method for the analysis of pyrazines in Maotai-flavor Baijiu was established. Eight kinds of pyrazines, including 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,6-diethylpyrazine, 2,3,5,6-teramethylpyraine and 2-acetyl-3,5-dimethylpyrazine were determined by liquid-liquid microextraction (LLME) matched with gas chromatography-nitrogen phosphorus detector (GC-NPD). The results of the methodological examination showed that the calibration curves for the eight pyrazines displayed a good linearity （0.997 5≤R²≤0.999 9）, The limits of detection was 1.07～28.09 μg/L, and the limits of quantification was 3.57～93.63 μg/L. The range of spiked recoveries was 88.4%～108.4% at three different concentration levels and the relative standard deviations (RSD) was 2.13%～5.30% . The method is suitable for the quantitative analysis of pyrazines in Maotai-flavor Baijiu. And there is a distinctly difference in content of pyrazines in different rounds of Maotai-flavor Baijiu. The content of pyrazines in the first and second round liquors was lower, started to increase in the third round, and could be maintained at high levels in the third, fourth, fifth and sixth rounds of liquor. By monitoring the content of pyrazines in different rounds of soy sauce type liquor, the process parameters can be monitored and controlled.

Keywords：Maotai-flavor Baijiu; pyrazines; quantitative analysis; rounds base liquors; change rule

doi：10.3969/j.issn.1674-506X.2023.03-018

收稿日期：2022-09-02

基金项目：湖北省重点研发项目（2020BBA050）

作者简介：刘家欢（1994-），女，本科，助理工程师。研究方向：食品风味化学。

*通信作者：孙细珍（1974-），女，高级工程师。研究方向：食品安全与食品风味化学。

引用格式：刘家欢,孙细珍,熊亚青,等.不同轮次酱香型白酒中吡嗪类化合物含量分析[J]. 食品与发酵科技,2023,59(3):103-110.