@article{WANG2025, 
author = {Na WANG and Yi SHEN and Yuan ZHUANG and Wei CHENG and Sen LUO and Yadong ZHANG and Zixuan LIU and Bing LIU and Hongbo GAO},
title = {Simultaneous Determination of 20 Pyrazines in Baijiu by Gas Chromatography-Tandem Mass Spectrometry},
year = {2025},
journal = {Food Science},
volume = {46},
number = {5},
pages = {30-37},
keywords = {gas chromatography-tandem mass spectrometry, Baijiu, pyrazines, gas chromatography-mass spectrometry},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240625-178},
doi = {10.7506/spkx1002-6630-20240625-178},
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 10 brands 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 0.9983-0.9997, 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 from 2.63 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.}
}