UPLC-MS/MS分析桔汁发酵液中柠檬苦素的变化趋势

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 208-211.

UPLC-MS/MS分析桔汁发酵液中柠檬苦素的变化趋势

江海¹,吴三桥²,刘新²,韩豪²,高玥²,彭浩²,李新生²,胥彦明³

1. 陕西理工学院生物科学与工程学院
2. 陕西理工学院
3. 陕西城固酒业有限公司

收稿日期:2011-12-27 修回日期:2013-01-08 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 李新生 E-mail:lxs9@tom.com
基金资助:
陕西省教育厅科研项目;陕西理工学院科研资助项目

Analyzed Variation Trend of Limonin in Fermentative Broth Citrus Juice by UPLC-MS/MS

Received:2011-12-27 Revised:2013-01-08 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要：

摘要：目的：利用UPLC-MS/MS检测桔子汁发酵液中的柠檬苦素，分析桔子发酵加工产品中苦味变化趋势。方法：色谱柱waters ACQUITY BEH C18 (50 mm x 2.5 mm，1.9μm)；流动相：A为乙腈，B为纯水，采用梯度洗脱：A：10%（0min）-50%(3min)- 10%(4min)-10%(5min)；流速：0.3 ml?min-1；柱温：40℃；进样量：5μL；检测时间：5min；正离子模式（ESI+）质谱检测器：柠檬苦素母离子m/z=471.1，子离子m/z=425.3，m/z=161.1。结果：该色谱-质谱条件下柠檬苦素检测效果良好，发酵液中柠檬苦素含量随发酵时间变化而变化，保藏时间越长，柠檬苦素含量越低。结论：通过延长桔子汁发酵液的贮存时间有利于苦味物质的脱除。

Abstract:

Abstract： Objective: Determined the limonin in the citrus juice fermentative broth by UPLC- MS/MS, analyzed the limonin’s variation trend in citrus processing fermentation products. Method: The column was waters ACQUITY BEH C18 (50 mm x 2.5 mm，1.9μm); Mobile phase: Using gradient elution, A was acetonitrile and B was water, A: 10%（0min）-50%(3min)- 10%(4min)-10%(5min);The velocity of flow was 0.3 ml?min-1; column temperature was 40℃; Injection quantity was 5μL; Detection time was 5min; ESI (+) scan, the limonin’s parents were m/z=471.1 , daughter were m/z=425.3 and m/z=161.1; Result: Limonin can be detected at the analytical conditions, Limonin’s content was change from the fermentation time, preservation of the longer, lower the content of limonin. Conclusion: citrus juice fermentative broth is extended the storage time, which is conducive to the removal of bitter substances.

中图分类号:

Q591.1

江海吴三桥刘新韩豪高玥彭浩李新生胥彦明. UPLC-MS/MS分析桔汁发酵液中柠檬苦素的变化趋势[J]. 食品科学, 2013, 34(4): 208-211.

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