LC/Q-TOF鉴定蚝油中非挥发性特征物质的研究

Study on the Identification of Non-Volatile Characteristic Substances in Oyster Sauce by LC/Q-TOF

该研究利用溶剂提取法,对蚝油中非挥发性成分进行富集,进一步采用液相色谱-四极杆飞行时间质谱联用的检测方法,对样品提取液进行了分析,避免了采用其他前处理方式提取时造成的损失。该研究使用MassHunter Profinder软件处理LC/MS一级质谱数据,并结合Mass Profiler Professional软件进行显著性分析,在不同的蚝汁和蚝油中找出组间响应值有显著性变化的化合物。进而利用二级质谱扫描,结果与代谢库和多肽库等相关数据库进行比对,对这些化合物进行定性。结果显示,在4种蚝油中,鉴定获得的共有多肽类化合物有26种。

In this study,the solvent extraction method is used to enrich the non-volatile components in oyster sauce,and the detection method of liquid chromatography-quadrupole time-of-flight mass spectrometry is used to analyze the sample extract,avoiding the loss caused by other pre-treatment methods.MassHunter Profinder software is used to process LC/MS primary mass spectrometry data,and Mass Profiler Professional software is combined for significance analysis to find compounds with significant changes in response values between groups in different oyster juice and oyster sauce,and then the results are compared with the metabolite library,peptide library and other relevant data by using the secondary mass spectrometry scanning to qualitatively identify these compounds.The results show that among the four types of oyster sauce,a total of 26 common polypeptide compounds are identified and obtained.