摘要
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期208-211,共4页
Food Science
基金
陕西省教育厅科研项目(2011GJ21
11JS033)
陕西理工学院科研项目(SLG0814)
关键词
超高效液相色谱-三重四极杆质谱
测定分析
橘子汁
发酵液
柠檬苦素
变化趋势
ultra performance liquid chromatograph-tandem mass spectrometry (UPLC-MS/MS)
analysis
orange juice
fermented juice
limoniu
variation trend