Simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor Baijiu by GC-MS/MS
Year: 2024
Type: article
Abstract: Based on gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), a method for simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor (Jiangxiangxing) Baijiu was established, and the contents of pyrazines and furans compounds in sauce-flavor Baijiu from 5 different production enterprises were determined. The sample was directly injected without pre-treatment, separated by TG-WAX MS capillary-column chromatography (30 m×0.25 mm×0.25 μm), and detected combined with GC-MS/MS analysis. The results showed that the19 compounds showed a good linear relationship in the range of 0.01-10.00 μg/ml, the correlation coefficients (R2) were all more than 0.998, the detection limit and quantification limit were 0.002-0.019 μg/ml and 0.005-0.063 μg/ml, respectively, the standard recovery rates were 73.07%- 109.98%, and the relative standard deviations (RSDs) of precision tests results were 0.10%-4.82%. 11 kinds of pyrazines and 5 kinds of furans were detected in all samples, and the types were consistent. This method was easy to operate, with low detection limit, high sensitivity and good accuracy, which could provide references for identifying sauce-flavor Baijiu.
Author: CHEN Yan, WANG Xiaoyan, LIU Chong, YANG Sha, ZHANG Ji
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6903304281
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