Simultaneous determination of 12 pyrazine compounds in sauce-flavor Baijiu of different aging years by UPLC-MS/MS
2024
YANG Sha, LUO Yuhang, ZHANG Ji, HOU Rui
A analysis method for simultaneous determination of 12 pyrazine compounds in sauce-flavor (Jiangxiangxing) Baijiu samples of different aging years by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The results showed that 12 pyrazine compounds had a good linearity in the range of 50-1 000 μg/L (R<sup>2</sup>>0.99). The limits of detection were 0.051-6.00 μg/L, and the limits of quantitation were 0.18-21.42 μg/L. The relative standard deviation (RSD) of intra-day precision tests results was 0.67%-2.72%. At different mass concentrations of 0.1, 0.2 and 0.5 μg/ml, the standard recovery rates were 80.6%-108.7%. The contents of the 12 pyrazine compounds showed an increasing trend with the increase of the aging year of sauce-flavor Baijiu samples, and reached the highest value in the 15-year-old sauce-flavor Baijiu samples. Through multivariate statistical analysis, the characteristic differential compounds of sauce-flavor Baijiu samples of different aging years were found, which were 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine, respectively. These characteristic difference compounds might be the main difference index components, which could be used to distinguish sauce-flavor Baijiu of different aging years. The method had the advantages of simple pretreatment, short analysis time and high stability, and provided relevant technical basis for the detection of pyrazine compounds in sauce-flavor Baijiu samples.
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