摘要
为快速有效地评价不同厂家同种香精香料的质量,采用顶空-离子分子反应质谱(HS-IMR-MS)对同种香精8个不同批次的挥发性成分进行分析,研究不同电离源、顶空平衡温度及平衡时间对分析结果的影响,通过计算离子峰的相对强度,建立该香精的数字化质谱指纹图谱,并以数字化质谱指纹图谱为参照,利用主成分分析进行模式识别,对8个不同厂家提供的该种香精和3个掺杂样品的质量进行评价。结果表明:此法能快速对香精香料质量一致性进行评价,为香精香料质量控制提供一种新方法。
In order to quickly and effectively evaluate the quality of same flavors from different manufacturers, headspace coupled with ion-molecule reaction mass spectrometry（HS-IMR-MS） was used to detect volatile compounds in 8 sample batches of the same flavor, and impact of different types of ionization reagents, balanced temperatures and balanced times on the analysis results were studied. The digital mass spectrum fingerprints of the flavor were established by calculating ion peaks relative strength of volatile compounds, and with the digital mass spectrum fingerprints as reference, the pattern recognition of 8 samples from different manufacturers and 3 adulterated samples was carried out with the principal component analysis（PCA） and the quality of these flavor samples has been evaluated. The results show that HS-IMR-MS can quickly evaluate the quality coherence of flavors, and could be used as an efficient means for the control of flavor quality.
出处
《中国测试》
CAS
北大核心
2018年第1期49-53,共5页
China Measurement & Test
基金
中国烟草总公司重点项目(CNTC110201402036)
云南中烟工业有限责任公司资助项目(2016GY01)
关键词
香精香料
离子分子反应质谱
指纹图谱
相似度分析
主成分分析
flavors
ion-molecule reaction analysis
principal component analysis（PCA） mass spectrometry （IMR-MS）
fingerprint
similarity
