UPLC-MS/MS分析橘汁发酵液中柠檬苦素的变化趋势

UPLC-MS/MS Analysis of the Change Trend of Limonin in Fermented Orange Juice

目的:利用超高效液相色谱-质谱检测柑橘果酒发酵工艺中橘汁发酵液的柠檬苦素,分析橘子发酵加工产品中苦味变化趋势。方法:色谱柱Waters ACQUITY BEH C18(50mm×2.5mm,1.9μm);流动相:A为乙腈,B为纯水,A梯度为0～3min(10%～50%),3～4min(50%～10%),4～5min(10%～10%);流速:0.3mL/min;柱温:40℃;进样量:5μL;检测时间:5min;正离子模式质谱检测器:柠檬苦素母离子m/z 471.1,子离子m/z 425.3、161.1。结果:该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:通过延长橘汁发酵液的贮存时间有利于苦味物质的脱除。

Objective： To determine limonin in fermented orange juice by UPLC- MS/MS and analyze its change trena during fermentation. Method： A Waters ACQUITY BEH C18 column （50 mm×2.5 mm, 1.9μm） was used. The mobile phase included acetonitrile （A） and water （B） and a gradient elution program was performed： 10% A （0 min） -50% A （3 min） - 10% A （4 min） - 10% A （5 min）. The detection was conducted at a flow rate of 0.3 mL/min under 40℃ with an injection volume of 5 μL. An ESI positive ion scan mode was adopted; the parent ion was m/z 471.1 and the daughter ions were m/z 425.3 and m/z 161.1. Results： Limonin could be detected under the above conditions. Limonin content in fermented orange juice varied with fermentation time and declined with prolonged storage time. Conclusion： Limonin as a bitter substance in fermented orange juice can be removed during prolonged storage.