摘要
1-脱氧-1-L-脯氨酸-D-果糖(Pro-Fru)和2-脱氧-2-L-脯氨酸-D-葡萄糖(Pro-Glu)是烤烟中重要的美拉德反应关键中间体(Amadori和Heyns化合物),对烟草香味和外观品质有重要影响。为实现烟草中这两种结构相似化合物的同时分析,建立了一种利用高效液相色谱-三重四极杆质谱(HPLC-MS/MS)测定烤烟型卷烟烟丝样品中Pro-Fru和Pro-Glu含量(质量分数)的方法。采用正离子多反应监测(MRM)模式,根据质谱碎裂机理分析选择各自的特征离子对(m/z)128/278和182/278作为定量离子进行分析,对10个烤烟型卷烟样品进行了测定。结果表明:方法加标回收率93.19%~101.46%,相对标准偏差(RSD)3.53%~8.54%,检测限0.12 ng/mL;10个烤烟型卷烟样品中Pro-Fru和Pro-Glu的含量分别为6.25~11.33和1.15~1.96 mg/g。该方法适用于烤烟型卷烟中Pro-Fru和Pro-Glu含量的同时、准确测定。
1-Deoxy-1-L-proline-D-fructose (Pro-Fru) and 2-deoxy-2-L-proline-D-glucose (Pro-Glu) compounds are two key intermediates (Amadori and Heyns compounds) of Maillard reaction, which have great influence on the flavor and appearance quality of flue-cured tobacco. A high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-MS/MS) was established to determine the contents of Pro-Fru and Pro-Glu compounds in cut filler of Virginia type cigarette simultaneously. Under positive ion multi-reaction monitoring (MRM) mode, the characteristic fragment ion pairs of Pro-Fru (m/z) at 128/278 (product ion/precursor ion) and Pro-Glu (m/z) at 182/278 (product ion/precursor ion) were selected according to the mechanism of mass fragmentation. Ten Virginia type cigarettes were determined, the results showed that: the spiked recoveries of the method ranged from 93.19% to 101.46% with the relative standard deviation (RSD) from 3.53% to 8.54%. The limit of detection was 0.12 ng/mL. The contents of Pro-Fru and Pro-Glu in these Virginia type cigarettes were 6.25-11.33 and 1.15-1.96 mg/g, respectively. This method is suitable for simultaneous and accurate determination of the contents of Pro-Fru and Pro-Glu in cut tobacco of Virginia type cigarette.
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2016年第8期44-50,共7页
Tobacco Science & Technology