Pyrazines are one type of the most important aroma compounds in Baijiu, and a novel method of pyrazines detection was developed in this work. Baijiu samples were analyzed by direct injection ultra–performance liquid chromatography coupled with tandem mass spectrometry operating in positive electrospray ionization mode. The approach achieved good extraction recoveries (78.24–102.58%), good repeatability with intra-day, inter-day, and inter-week relative standard deviations of 0.84–4.17%, 0.78–6.71%, and 4.50–8.61% in respective, and short analysis time. Moreover, the optimized method was applied to the analysis of different typical aroma-type Baijiu. The unsupervised principal component analysis clearly differentiated four typical aroma-type Baijiu samples based on the pyrazines concentrations. The pyrazines concentrations showed a significant increase during fermentation steps and distillation time. This work provides an efficient strategy for determining the pyrazines levels in Baijiu and is beneficial for improving Baijiu quality.

吡嗪是白酒中一种最重要的香气化合物，这项工作开发了一种新颖的吡嗪检测方法。通过直接进样超高效液相色谱结合以正电喷雾电离模式运行的串联质谱对白酒样品进行了分析。该方法获得了良好的提取回收率（78.24–102.58％），良好的可重复性，日内，日间和周间相对标准偏差分别为0.84–4.17％，0.78–6.71％和4.50–8.61％，分析时间短。此外，将优化方法应用于不同典型香型白酒的分析。无监督的主成分分析根据吡嗪的浓度清楚地区分了四种典型的香型白酒样品。在发酵步骤和蒸馏时间中，吡嗪的浓度显示出显着增加。这项工作为确定白酒中的吡嗪含量提供了有效的策略，并且对改善白酒的质量很有帮助。