运用GC-QqQ/MS方法建立香精香料指纹图谱的研究

Study on Fingerprint of Flavor and Fragrance by GC-QqQ /MS

运用三重串联四极杆气质联用方法(GC-QqQ/MS)通过对10批次香精香料进行多反应模式(MRM)检测,建立了香精香料的标准指纹图谱的研究方法。试验过程中,首先运用全扫描(SCAN)模式进行检测,对其中20种含量最高的组分定性分析,然后建立MRM检测方法,对其进行定量分析,10批香精香料的相似度均在99.9968%以上。该方法操作简单、节省时间、重现性好、检测限低,可用于控制香精香料的批次稳定性。

The standard fingerprint of flavor and fragrance had been framed using gas chromatography-triple quadrupole mass spectrometry method（GC-QqQ/MS） with multi-reaction mode （MRM） for ten batches of flavor and fragrance products. During the experiment, the full scan mode was used first for the qualitative analysis of twenty components with higher content level. And then, the MRM detection method was created, which was used for quantitative analysis. The similarity was not less than 99. 9968% for ten batches of flavor and fragrance. This method had advantages of simple, time-saving and good reproduc- ibility with low detection limits, which can be used to control the bateh stability of flavor and fragrance.