绿茶糖苷类香气前体的GC-MS和HPLC-ESI-MS^n分析  

Analysis of Glycosidic Aroma Precursors in Green Tea using GC-MS and HPLC-MS^n

作　　者：朱圣洁[1] 桑八一[1] 张正竹[1] 张梁[1] 

机构地区：[1]茶叶生物化学与生物技术教育部重点实验室安徽农业大学,合肥230036

出　　处：《天然产物研究与开发》2013年第7期922-927,共6页Natural Product Research and Development

基　　金：长江学者和创新团队发展计划(IRT1101)

摘　　要：采用高效液相色谱-电喷雾多级串联质谱法(HPLC-ESI-MSn)并结合气相色谱-质谱法(GC-MS)分析鉴定了绿茶中的糖苷类香气前体物质。茶样经甲醇提取,HPD-500大孔吸附树脂分离富集糖苷,GC-MS跟踪监测酶解后挥发性苷元,然后通过电喷雾多级质谱,根据正负离子模式下的准分子离子峰和多级质谱裂解碎片,鉴定了13种糖苷类香气前体物质,其中2种糖苷首次发现存在于绿茶中。A qualitative method for the identification of glycosidic aroma precursors was developed by using high perform- ance liquid chromatography-electrospray ionization multistage tandem mass spectrometry （HPLC-ESI-MSn） and gas chromatography-mass spectrometry （GC-MS）. The glycosidic aroma precursors were extracted with methanol, subse- quently separated and enriched with a HPD-500 macroporous adsorption resin by gradient elution. The volatile aglycones were released by enzyme-mediated hydrolysis, then tracked and monitored by GC-MS. In total, 13 glycosidic aroma pre- cursors were identified using electrospray ionization multistage mass spectrometry on the basis of MSn fragments. Two components were detected in the green tea for the first time.

关 键 词：糖苷类香气前体 气相色谱-质谱 高效液相色谱 电喷雾多级串联质谱 绿茶 

分 类 号：R284.1[医药卫生—中药学]