摘要
采用液质联用技术(HPLC-ESI-MS),根据所测得的2个分子离子峰的m/z值和紫外、荧光最大特征峰值与文献报道的红色素结构进行比对,分析确定了试验用的商品化红曲红中含有glycyl-rubropunctain和glycylmonascorubrin两种红色素成分。该试验为分析、分离红曲素中红色素成分及其质量控制提供了可行的方法。
A high performance liquid chromatography-mass spectrometry （HPLC-MS） method was developed and validated for the determination/separation of red pigments in monascus. The structures of the two main components were confirmed by comparison of their MS, Uv-vis, fluorescence spectra with literature data of glycyl-rubropunctain and glycyl-monascorubrin. The result will be helpful to analyze the compositions, to build its quality control standard and to control the quality of foods in the corresponding production process.
出处
《食品工业》
北大核心
2015年第8期293-296,共4页
The Food Industry
