使用液体染色学和质谱学量化酒中酒衍生苦化合物的量化
Chieh-En Teng1, Yu-Meng Wang1, Tai-Huan Li2
1Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan.
Journal of the American Society for Mass Spectrometry
|February 29, 2024
概括
这项研究开发了一种快速的LC-MS/MS方法来量化60种蜂化合物,揭示了造过程中iso-α-acid和humulinone的变化. 不同的蜂使用影响了酒中苦味化合物的形成,如双印度淡酒和维也纳酒.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 造科学 造科学
背景情况:
- 蜂 (Humulus lupulus L.) 对于酒的味道至关重要,而iso-α-acid和humulinones对苦味作出了重大贡献.
- 现代造趋势倾向于跳向前的风格,通常涉及迟跳,这影响了苦味化合物的形状.
研究的目的:
- 开发和验证一种快速LC-MS/MS方法,用于量化60种蜂衍生的苦化合物.
- 分析这些化合物在不同酒类型的发酵和储存过程中的变化.
- 了解造技术对酒苦味的影响.
主要方法:
- 建立了一个快速的LC-MS/MS方法,用于量化60种蜂衍生的苦化合物.
- 用性甲醇/乙尼特移动相的逆相色谱用于分离.
- 该方法证明了对iso-α-acid和humulinone的高定量范围,精度和准确性.
主要成果:
- 开发的方法在25分钟内量化了60种蜂化合物.
- 在干酒 (双印度淡酒) 和非干酒 (维也纳酒) 之间观察到氧化和循环产物的显著差异.
- 定量检测显示,整个造过程中,蜂衍生苦味化合物的动态变化.
结论:
- 这项研究提供了一种强大的分析方法,用于描述酒中的蜂化合物.
- 造技术和蜂的使用显著影响酒苦味的形状和演变.
- 了解这些变化对于酒厂来说至关重要,因为它们的目标是控制酒前期酒的风味特征.
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