UPLC-MS/MS检测柑桔不同组织中的柠檬苦素  

Detection of limonin in citrus with different tissue by UPLC-MS/MS

作　　者：江海[1,2] 李新生[1,2] 吴三桥[1] 刘新[1] 韩豪[1] 高玥[1] 彭浩[1,2] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000 [2]陕西省资源生物重点实验室,陕西汉中723000

出　　处：《食品工业科技》2012年第14期87-89,共3页Science and Technology of Food Industry

基　　金：陕西省教育厅科研项目(2011GJ21;11JS033);陕西理工学院科研资助项目(SLG0814)

摘　　要：目的:检测柑桔果皮、果肉、桔络以及桔籽中柠檬苦素的含量,分析柑桔加工中苦味物质的来源。方法:用UPLC-MS/MS法检测,色谱柱:waters ACQUITY BEH C18(50mm×2.5mm,1.9μm);流动相:A为乙腈,B为纯水,采用梯度洗脱:A:10%(0min)-50%(3min)-10%(4min)-10%(5min);流速:0.3mL/min;柱温:40℃;进样量:5μL;检测时间:5min;正离子模式(ESI+)质谱检测器:柠檬苦素母离子m/z=471.1,子离子m/z=425.3,m/z=161.1。结果:在检测色谱-质谱条件下柠檬苦素检测效果良好,柑桔中柠檬苦素含量依次为:桔籽>桔络>桔皮>桔肉。结论:柑桔加工中尽量选用无籽品种,采用手工剥皮,同时剔除桔络能有效地避免产品的苦味。Objective：Determined the contents of Limonin in citrus peel,citrus flesh,dried tangerine fibre and citrus seed. Analysis of the source of citrus bitterness substances in processing. Methods-The column was waters ACQUITY BEH C18（50mm ×2.5mm, 1.9μm） by UPLC-MS/MS, mobile phase ,, using gradient elution, A was acetonitrile and B was water,A： 10%（0min）-50%（3min）-10%（4min）-10%（5min）,the velocity of flow was 0.3mL/min,column temperature was 40℃, injection quantity was 5tJL, detection time was 5min, ESI （＋） scan,the limonin＇s parents were m/z=471.1 ,daughter were m/z=425.3 and m/z=161.1. Results .. Limonin could be detected in the chromatography-mass spectrum conditions. The limonin contents discretion order in citrus was citrus seed 〉dried tangerine fibre〉citrus peel〉citrus flesh. Conclusion ： In citrus processing, tried to choose seedless varieties. Using manual skinnino.and eliminate dried tanaerine fibre could avnicl the. bitter

关 键 词：UPLC-MS/MS 测定分析 柑桔 组织 柠檬苦素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]