内部萃取电喷雾电离质谱法分析红辣椒  

Direct Analysis of Red Peppers Using Internal Extractive Electrospray Ionization Mass Spectrometry

作　　者：张华[1] 任盼盼[1] 陈健[1] 王礼治 贺含毅 欧阳永中[1] 陈焕文[1] 

机构地区：[1]东华理工大学,江西省质谱科学与仪器重点实验室,江西南昌330013

出　　处：《质谱学报》2015年第5期411-416,共6页Journal of Chinese Mass Spectrometry Society

基　　金：国家自然科学基金(21365001,31370384);长江学者和创新团队发展计划项目(IRT13054)资助

摘　　要：本研究采用内部萃取电喷雾电离质谱法(iEESI-MS),以甲醇-水溶液(1∶1,V/V)作为电喷雾萃取剂,对4种红辣椒组织内的胆碱、果糖、蔗糖等主要组分进行直接质谱分析,并研究红辣椒在储存过程中组织内化学成分的变化。结果表明,红辣椒在25℃,湿度60%条件下储存时,组织中的胆碱、糖含量的比值随着储存时间的增加而呈线性减少的趋势,并得到相应的代谢衰减曲线,依据该曲线可以直观地判断红辣椒的新鲜程度。与常规果蔬产品化学成分分析方法相比,本方法具有无需样品预处理、检测简单快速等优点,在果蔬产品品质的实时监控及快速检测方面有着广阔的应用前景。Internal extractive electrospray ionization mass spectrometry （iEESI-MS） was employed to directly analyse the choline, fructose and sucrose in four kinds of red pep- pers under positive ion detection mode in the mass range of m/z 50-1 000. Changes of the chemical constituents in red pepper during storage period were directly followed, and principal component analysis （PCA） was used to differentiate freshness of red pep- per. The result indicates that the relative abundance ratios of choline to fructose and sucrose to fructose in red peppers are linearly decrease during the storage at 25 ℃ and humidity of 60%, and the corresponding decline curves which associate with the metab olism of the red pepper are plotted. Based on the ratio of choline/fructose or sucrose/ fructose, the freshness and quality of the red pepper can be identified by iEESI-MS at the molecular level. In comparison vegetables, the method shows the simplicity and rapid analysis, which control analysis. with other methods for the merit of such as minimum has promising applications in analysis of fruits and sample pretreatment, food safety and quality

关 键 词：内部萃取电喷雾电离质谱(iEESI-MS) 红辣椒 胆碱 蔗糖 果糖 保鲜期 

分 类 号：O657.63[理学—分析化学]