In Situ Real-Time Monitoring of Volatile Metabolites of Fermented Milk by Dynamic Headspace Sampling - Atmospheric Pressure Ionization Mass Spectrometry

doi:10.7506/spkx1002-6630-201224067

Abstract

Abstract: Volatile metabolites produced from fermented milk were monitored in situ real-time by atmospheric pressure dynamic headspace sampling coupled with chemical ionization mass spectrometry. The ion current signal of volatile metabolites was recorded during 3.0 h to 4.7 h after the start of fermentation. The signal of 2,3-butanedione (m/z 104, M+H2O+·) was weak in the first 4 h followed by a gradual increase, reaching a rapid upward trend after 4.2 h, the signal of ethyl acetate (m/z 106, M+H2O+·) began gradually increasing after 3 h, but the signal of benzaldehyde (m/z 124, M+H2O+·) remained relatively stable. The mass spectrum of 6 h fermented milk mainly included the signals of lactic acid (m/z 91, MH+ and m/z 108, M+H2O+·), 2,3-butanedione (m/z 104, M+H2O+·), benzaldehyde (m/z 107, MH+ and m/z 124, M+H2O+·), ethyl acetate (m/z 89, MH+ and m/z 106, M+H2O+·), hexanal (m/z 101, MH+ and m/z 118, M+H2O+·), acrolein (m/z 74, M+H2O+·), etc. Atmospheric pressure dynamic headspace sampling coupled with chemical ionization mass spectrometry has many advantages such as rapid and non-destructive and can be used for quality control in the production of fermented milk.

Key words: in situ real-time monitoring, atmospheric pressure chemical ionization mass spectrometry, fermented milk

CLC Number:

References

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