单 位：
陕西理工学院陕西省资源生物重点实验室;陕西理工学院生物科学与工程学院;陕西省资源生物重点实验室
关键词：
超高效液相色谱-三重四极杆质谱;测定分析;橘子汁;发酵液;柠檬苦素;变化趋势
摘 要：
目的:利用超高效液相色谱-质谱检测柑橘果酒发酵工艺中橘汁发酵液的柠檬苦素,分析橘子发酵加工产品中苦味变化趋势。方法:色谱柱Waters ACQUITY BEH C18(50mm×2.5mm,1.9μm);流动相:A为乙腈,B为纯水,A梯度为0～3min(10%～50%),3～4min(50%～10%),4～5min(10%～10%);流速:0.3mL/min;柱温:40℃;进样量:5μL;检测时间:5min;正离子模式质谱检测器:柠檬苦素母离子m/z 471.1,子离子m/z 425.3、161.1。结果:该条件下柠檬苦素检测效果良好,发酵液中柠檬苦素含量随发酵时间变化而变化,保藏时间越长,柠檬苦素含量越低。结论:通过延长橘汁发酵液的贮存时间有利于苦味物质的脱除。
译 名：
UPLC-MS/MS Analysis of the Change Trend of Limonin in Fermented Orange Juice
作 者：
Jiang Hai1,2,Li Xin-sheng1,2,Wu San-qiao1,ZHANG Zhi-jian1,Liu Xin1, Han Hao1,GAO Yue1,Peng Hao1,2,XU Yan-ming3(1.School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China;2.Shaanxi Key Laboratory of Resource Biology,Hanzhong 723000,China;3.Shaanxi Chenggu Winery Co.Ltd.,Chenggu 723200,China)
关键词：
ultra performance liquid chromatograph-tandem mass spectrometry(UPLC-MS/MS);analysis;orange juice;fermented juice;limonin;variation trend
摘 要：
Objective: To determine limonin in fermented orange juice by UPLC-MS/MS and analyze its change trend during fermentation.Method: A Waters ACQUITY BEH C18 column(50 mm × 2.5 mm,1.9 μm) was used.The mobile phase included acetonitrile(A) and water(B) and a gradient elution program was performed: 10% A(0 min)-50% A(3 min)-10% A(4 min)-10% A(5 min).The detection was conducted at a flow rate of 0.3 mL/min under 40 ℃ with an injection volume of 5 μL.An ESI positive ion scan mode was adopted;the parent ion was m/z 471.1 and the daughter ions were m/z 425.3 and m/z 161.1.Results: Limonin could be detected under the above conditions.Limonin content in fermented orange juice varied with fermentation time and declined with prolonged storage time.Conclusion: Limonin as a bitter substance in fermented orange juice can be removed during prolonged storage.
