高效液相色谱—串联质谱法测定食用香精中13种饱和内酯类化合物

Analysis of 13 saturated lactone fragrant ingredients in flavors with HPLC-MS/MS

采用QuEChERS前处理方法,结合高效液相色谱-串联质谱技术,建立了食用香精中γ^(-)丁内酯、γ^(-)戊内酯、γ^(-)己内酯、γ^(-)庚内酯、γ^(-)辛内酯、γ^(-)壬内酯、δ^(-)壬内酯、γ^(-)癸内酯、δ^(-)癸内酯、γ^(-)十一内酯、δ^(-)十一内酯、γ^(-)十二内酯、δ^(-)十二内酯等13种饱和内酯类化合物的检测方法,对13种饱和内酯化合物可能的质谱断裂机理进行了推测,并使用该法对市面常见4种食用香精中饱和内酯致香成分进行分析,结果发现4种食用香精中均不同程度地含有饱和内酯类化合物,其中γ^(-)壬内酯和γ^(-)辛内酯普遍含量较高。

The saturated lactone fragrant ingredients,including γ^（-）Butyrolactone,γ^（-） Valerolactone,γ^（-）Hexanolactone,γ^（-）Heptalactone,γ^（-）Octalactone,δ^（-）Nonanolactone,γ^（-） Nonanolactone,δ^（-）Decalactone,γ^（-）Decalactone,δ^（-）Unsecalactone,γ^（-）Unsecalactone,δ^（-） Dodecalactone and γ^（-）Dodecalactone in food flavors were analyzed by Qu ECh ERS method coupled with high performance liquid chromatography tandem mass spectrometry. The possible fragmentation mechanisms of lactone compounds were proposed. This method was applied to the analysis of four commercial food flavors. The results showed that these four commercial food flavors contained saturated lactone compounds in different concentration. And the contents of γ^（-）nonanolactone and γ^（-）octalactone were higher than the others saturated lactones.