高效液相色谱—串联质谱法测定食用香精中13种饱和内酯类化合物  

Analysis of 13 saturated lactone fragrant ingredients in flavors with HPLC-MS/MS

作　　者：王玉健[1] 黄惠玲[1] 徐志伟[1] 庄鹏[1] 董存柱[2] 

机构地区：[1]海南出入境检验检疫局检验检疫技术中心,海口570311 [2]海南大学环境与植物保护学院,海口570228

出　　处：《中国食品添加剂》2016年第4期166-175,共10页China Food Additives

基　　金：国家质检总局科技计划项目(2013IK153);海南省重点科技计划项目(ZDXM2014083);国家自然科学基金项目(31360447);海南省自然科学基金项目(212018;313105)

摘　　要：采用QuEChERS前处理方法,结合高效液相色谱-串联质谱技术,建立了食用香精中γ^(-)丁内酯、γ^(-)戊内酯、γ^(-)己内酯、γ^(-)庚内酯、γ^(-)辛内酯、γ^(-)壬内酯、δ^(-)壬内酯、γ^(-)癸内酯、δ^(-)癸内酯、γ^(-)十一内酯、δ^(-)十一内酯、γ^(-)十二内酯、δ^(-)十二内酯等13种饱和内酯类化合物的检测方法,对13种饱和内酯化合物可能的质谱断裂机理进行了推测,并使用该法对市面常见4种食用香精中饱和内酯致香成分进行分析,结果发现4种食用香精中均不同程度地含有饱和内酯类化合物,其中γ^(-)壬内酯和γ^(-)辛内酯普遍含量较高。The saturated lactone fragrant ingredients,including γ^（-）Butyrolactone,γ^（-） Valerolactone,γ^（-）Hexanolactone,γ^（-）Heptalactone,γ^（-）Octalactone,δ^（-）Nonanolactone,γ^（-） Nonanolactone,δ^（-）Decalactone,γ^（-）Decalactone,δ^（-）Unsecalactone,γ^（-）Unsecalactone,δ^（-） Dodecalactone and γ^（-）Dodecalactone in food flavors were analyzed by Qu ECh ERS method coupled with high performance liquid chromatography tandem mass spectrometry. The possible fragmentation mechanisms of lactone compounds were proposed. This method was applied to the analysis of four commercial food flavors. The results showed that these four commercial food flavors contained saturated lactone compounds in different concentration. And the contents of γ^（-）nonanolactone and γ^（-）octalactone were higher than the others saturated lactones.

关 键 词：食用香精 饱和内酯类致香成分 QUECHERS 高效液相色谱-串联质谱 

分 类 号：TS57[轻工技术与工程—皮革化学与工程]