FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 229-234.doi: 10.7506/spkx1002-6630-20200405-052

• Component Analysis • Previous Articles     Next Articles

Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS

HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong   

  1. (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: In order to explore the mechanism of color formation of roast duck, pigment was extracted ultrasonically and separated by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). In addition, the structure of the pigment was identified by ultraviolet visible (UV-VIS) spectroscopy and Fourier transform infrared spectroscopy (FT-IR). The results showed that the brightness value (L*) of roast duck skin decreased, and both the redness value (a*) and yellowness value (b*) increased with the increase of roasting time. The UV-VIS spectrum showed a maximum absorption peak at 210 nm. The FT-IR spectrum showed that the pigment contained at least six compounds with functional groups of –OH, C=O, –NH2, –CHO and high conjugated C=C , whose molecular masses were 365.11, 301.14, 277.22, 303.23, 353.27, and 279.23 respectively. These constituents included long-chain fatty acid esters, oligomers, redox reaction products, derivatives produced by lipid oxidation, amides and aldehydes.

Key words: roast duck skin pigment; high performance liquid chromatography; mass spectrometry; ultraviolet-visible spectroscopy; Fourier-transform infrared spectroscopy

CLC Number: