【摘要】 本研究采用直接进样结合气相色谱-串联质谱技术建立测定白酒中20种吡嗪类化合物的方法，并对10种香型不同品牌白酒中的吡嗪类化合物进行测定。该方法在0.01～10.00 mg/L的质量浓度范围内具有良好的线性关系，决定系数R²在0.998 3～0.999 7的范围内，检出限在0.16×10^-3～3.25×10^-3 mg/L范围内，不同浓度条件下的加标回收率在81.26%～113.13%之间，日内日间相对标准偏差在1.42%～4.98%之间。10种香型白酒中吡嗪类化合物的定量分析结果表明，吡嗪类化合物在酱香型白酒中含量最高，质量浓度范围为2.63～16.88 mg/L，其次是芝麻香型和兼香型。该方法与气相色谱-质谱法相比具有更高的准确度及灵敏度，适用于不同香型白酒中吡嗪类化合物的分析。更多还原

【Abstract】 In this study,a method for the simultaneous determination of 20 pyrazines in Baijiu was established by direct injection （DI） combined with gas chromatography-tandem mass spectrometry （GC-MS/MS）,and the pyrazines in 10brands of Baijiu with different flavors were determined by the method.The developed method showed good linearity in the concentration range of 0.01–10.00 mg/L with determination coefficients （R²） in the range of 0.998 3–0.999 7,the limits of detection （LOD） were in the range of 0.16×10^-3–3.25×10^-3 mg/L,the recovery rates at different spiked concentrations ranged from 81.26%to 113.13%,and the intra-day and inter-day relative standard deviations （RSDs） varied between 1.42%and 4.98%.Among the ten types,pyrazines were the most abundant in Jiang-flavor Baijiu with concentrations ranging from2.63 to 16.88 mg/L,followed by Zhima-flavor and nong Jiang-flavor Baijiu.This method has higher accuracy and sensitivity than GC-MS,and is suitable for the analysis of pyrazines in different aroma types of Baijiu.更多还原