Analysis Of Non-volatile Components In Maotai-flavor Liquor Produced In Renhuai, Guizho

Daqu Maotai-flavor liquor is mainly made in Guizhou Province,In 2021,Renhuai City of Guizhou Province was awarded the title of "China’s core Maotai-flavored liquor Production Region(Renhuai)" by China Light Industry Federation.However,Daqu maotai-flavor liquor has differences in quality and taste due to different factors such as production technology,production region and production time.Non-volatile flavor substances in liquor have an important influence on the taste and quality of liquor.So far,the research of non-volatile flavor substances,and mostly concentrated in part of the volatile organic acids(such as lactic acid,long-chain fatty acids),therefore,the comprehensive analysis of liquor-volatile flavor substances and key flavor compound composition difference,to more comprehensive thorough decryption sauce-flavor liquor is of great significance.This topic mainly uses water bath concentration combined with nitrogen blowing,high performance liquid chromatography(HPLC)and liquid chromatography tandem mass spectrometry(LC-MS)to make qualitative quantitative analysis of non-volatile organic acids and phenolic acids in Maotai-flavor liquor in Renhuai,Guizhou.Combined with the multiple statistical analysis method of different Maotai-flavor liquor samples,we try to explore the analysis method that can distinguish different Maotai-flavor liquor samples.The main research contents and conclusions are as follows:(1)Combined with professional sensory evaluation,a total of 41 different types of Maotai-flavor liquor samples were selected.Among them,there are 20 Maotai-flavor base liquor with different processes and 21 Maotai-flavor liquor with one to seven rounds of base liquor.(2)Using LC and LC-M S/MS instruments,sample preparation,mobile phase selection and instrument conditions were optimized,and three analytical methods were developed to detect 22 target compounds.(3)The constructed detection method was used to qualitatively and quantitatively analyze 22non-volatile components in different Maotai-flavor liquor samples(different production processes and different rounds of base liquor).The results showed that 18 compounds,namely 14non-volatile organic acids and 4 phenolic acids,were detected;Lactate content(294.32-2720.64mg/L)was much higher than the other non-volatile components(The second largest palmitic acid was 20.843 mg/L);Caffeic acid,chlorogenic acid,p-coumaric acid and gallic acid were not detected in Maotai-flavor liquor.(4)There are differences in the types and contents of the target compounds in the wine samples from different production processes: 18 substances were detected in the Kunsha samples,14 in the Fansha samples and 15 in the Suisha samples.The content of each non-volatile flavor substance that has been detected was the highest in the kunshajiu samples,Among them,the content of lactic acid,maleic acid,fumarate acid and ferulic acid is 5-10 times higher in Kunsha samples than that of the other two kinds of samples.Combined with the three kinds of phenolic acids such as raw catechin acid detected in the bound wine,the above seven non-volatile flavor substances can be used to clearly distinguish the Kunsha from the Fansha and Suisha.PCA and OPLS-DA analysis were performed using SIMCA 13.0 software to construct three identification models of Daqu Maotai-flavor liquor which can realize the identification of three process liquor samples.The VIP analysis selected four potential differences that could be used to distinguish between the three processes,namely lactic acid,oleic acid,linoleic acid and palmitic acid.One-way ANOVA by SPASS software revealed significant non-volatile flavor difference in the three wine samples(P<0.05).Origin Software Origin Software to plot the difference boxplot further verified the effectiveness of the four different compounds in distinguishing the three different processes.(5)18 kinds of non-volatile flavor substances were detected in Maotai-flavor rounds base liquor and comprehensive base liquor,However,the 18 compounds varied in content.The content of lactate(529.940-2634.560 mg/L)in one to seven rounds and comprehensive base liquor was much higher than the other 17 non-volatile components(the second largest palmitic acid was15.297 mg/L),and the contents and trends of the 18 substances detected also varied from one to seven rounds and comprehensive base liquor.Through PCA and OPLS-DA analysis using SIMCA13.0 software,the identification model of Maotai-flavor liquor was constructed,which can basically realize the differential evaluation of different rounds of Maotai-flavor liquor base liquor and comprehensive base liquor.VIP analysis selected 5 potential different substances that could be used to distinguish between different samples,namely lactic acid,oleic acid,linoleic acid,maleic acid and ferulic acid.By SPASS software analysis and Origin software analysis to further verify that the contents of five potential different substances selected by stoichiometry had different trends in different rounds,and there were some commonalities and differences.