Comparison of Pyrazine Compounds in Seven Chinese Liquors Using Headspace Solid-phase Micro-extraction and GC-Nitrogen Phosphourus Detection

다국어 초록 (Multilingual Abstract)

Pyrazine compounds in Chinese liquors are one of the most important factors that affect the flavor.
However, only limited information is available regarding pyrazine compounds in Chinese liquors. An analytical method for pyrazine compounds (9 pyrazines) was developed using head space solid phase microextraction (HS-SMPE)and gas chromatography with nitrogen-phosphorus detection (GC-NPD). Pyrazine compounds in different types of Chinese liquors collected from different plants were also evaluated and compared by the methods devised in this study. The linearity and recovery with this method were satisfactory in all test cases. Quantitative results revealed that concentrations of 7 pyrazines were higher in the liquors from King’s Luck than from other plants. Further research is needed on the mechanism responsible for high concentrations of pyrazine compounds in Chinese liquors.

참고문헌 (Reference)

1 Swiegers J, "Yeast and bacterial modulation of wine aroma and flavour" 11 : 139-173, 2005

2 Buttery RG, "Volatile flavor components of rice cakes" 47 : 4353-4356, 1999

3 Oh YC, "Volatile compounds generated from the Maillard reaction of Pro-Gly, Gly-Pro, and a mixture of glycine and proline with glucose" 40 : 1878-1880, 1992

4 Liao SL, "Tetramethylpyrazine reduces ischemic brain injury in rats" 372 : 40-45, 2004

5 Ho W, "Tetramethylpyrazine for treatment of experimentally induced stroke in Mongolian gerbils" 20 : 96-99, 1989

6 Alberts P, "Survey of 3-alkyl-2- methoxypyrazine content of South African sauvignon blanc wines using a novel LCAPCI-MS/MS Method" 57 : 9347-9355, 2009

7 Wagner R, "Structure-odouractivity relationships of alkylpyrazines" 208 : 308-316, 1999

8 Mihara S, "Structure-odor relationships for disubstituted pyrazines" 36 : 1242-1247, 1988

9 Qian M, "Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese" 68 : 794-798, 2003

10 Paixão N, "Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines" 105 : 204-214, 2007

11 Müller R, "Pyrazines: occurrence, formation and biodegradation" 85 : 1315-1320, 2010

12 Maga JA, "Pyrazines in foods: An update" 16 : 1-48, 1982

13 Jianping C, "Pyrazines as important heterocyclic flavors special" 4 : 44-47, 1994

14 Minussi RC, "Phenolic compounds and total antioxidant potential of commercial wines" 82 : 409-416, 2003

15 Tsai TH, "Pharmacokinetics of tetramethylpyrazine in rat blood and brain using microdialysis" 216 : 61-66, 2001

16 Higasio YS, "Heterocyclic compounds such as pyrroles, pyridines, pyrollidins, piperdines, indoles, imidazol, and pyrazins" 221 : 197-207, 2001

17 Sala C, "Headspace solidphase microextraction method for determining 3-alkyl-2- methoxypyrazines in musts by means of polydimethylsiloxane– divinylbenzene fibres" 880 : 93-99, 2000

18 Sala C, "Headspace solidphase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines" 953 : 1-6, 2002

19 Wang L, "Fast detection of four pyrazines in Chinese liquor by GC-MS/SIM" 204 : 148-150, 2009

20 Sala C, "Factors affecting the presence of 3-alkyl-2-methoxypyrazines in grapes and wines: A review"

21 Wardencki W, "Evaluation of headspace solidphase microextraction for the analysis of volatile carbonyl compounds in spirits and alcoholic beverages" 984 : 89-96, 2003

22 Li J, "Determination of nitrogenous compound in liquor by SPME-GC-MS-SIM. Liquor-Making" 195 : 89-92, 2010

23 Galvan TL, "Determination of 3-alkyl-2- methoxypyrazines in lady beetle-infested wine by solid-phase microextraction headspace sampling" 56 : 1065-1071, 2008

24 Liao Y-H, "Comparison of aroma compounds in mild aromatic Niulanshan, erguotou liquor and strong aromatic Niulanshan liquor by GC-MS" 33 : 181-185, 2012

25 Fan W, "Characterization of pyrazines in some Chinese liquors and their approximate concentrations" 55 : 9956-9962, 2007

26 Fan W, "Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis" 54 : 2695-2704, 2006

27 Lojzova L, "Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips" 641 : 101-109, 2009