液质联用法同时测定烤烟型卷烟中的1-脱氧-1-L-脯氨酸-D-果糖和2-脱氧-2-L-脯氨酸-D-葡萄糖  

Simultaneous determination of 1-deoxy-1-L-proline-D-fructose and 2-deoxy-2-L-proline-D-glucose in Virginia type cigarette by HPLC-MS/MS

作　　者：苑蘅[1] 陈敏[1] 王军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京市海淀区清华东路17号100083

出　　处：《烟草科技》2016年第8期44-50,共7页Tobacco Science & Technology

摘　　要：1-脱氧-1-L-脯氨酸-D-果糖（Pro-Fru）和2-脱氧-2-L-脯氨酸-D-葡萄糖（Pro-Glu）是烤烟中重要的美拉德反应关键中间体（Amadori和Heyns化合物），对烟草香味和外观品质有重要影响。为实现烟草中这两种结构相似化合物的同时分析，建立了一种利用高效液相色谱-三重四极杆质谱（HPLC-MS/MS）测定烤烟型卷烟烟丝样品中Pro-Fru和Pro-Glu含量（质量分数）的方法。采用正离子多反应监测（MRM）模式，根据质谱碎裂机理分析选择各自的特征离子对（m/z）128/278和182/278作为定量离子进行分析，对10个烤烟型卷烟样品进行了测定。结果表明：方法加标回收率93.19%～101.46%，相对标准偏差（RSD）3.53%～8.54%，检测限0.12 ng/mL；10个烤烟型卷烟样品中Pro-Fru和Pro-Glu的含量分别为6.25～11.33和1.15～1.96 mg/g。该方法适用于烤烟型卷烟中Pro-Fru和Pro-Glu含量的同时、准确测定。1-Deoxy-1-L-proline-D-fructose （Pro-Fru） and 2-deoxy-2-L-proline-D-glucose （Pro-Glu） compounds are two key intermediates （Amadori and Heyns compounds） of Maillard reaction, which have great influence on the flavor and appearance quality of flue-cured tobacco. A high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry （HPLC-MS/MS） was established to determine the contents of Pro-Fru and Pro-Glu compounds in cut filler of Virginia type cigarette simultaneously. Under positive ion multi-reaction monitoring （MRM） mode, the characteristic fragment ion pairs of Pro-Fru （m/z） at 128/278 （product ion/precursor ion） and Pro-Glu （m/z） at 182/278 （product ion/precursor ion） were selected according to the mechanism of mass fragmentation. Ten Virginia type cigarettes were determined, the results showed that： the spiked recoveries of the method ranged from 93.19% to 101.46% with the relative standard deviation （RSD） from 3.53% to 8.54%. The limit of detection was 0.12 ng/mL. The contents of Pro-Fru and Pro-Glu in these Virginia type cigarettes were 6.25-11.33 and 1.15-1.96 mg/g, respectively. This method is suitable for simultaneous and accurate determination of the contents of Pro-Fru and Pro-Glu in cut tobacco of Virginia type cigarette.

关 键 词：美拉德反应 烤烟型卷烟 1-脱氧-1-L-脯氨酸-D-果糖 2-脱氧-2-L-脯氨酸-D-葡萄糖 高效液相色谱-三重四极杆质谱(HPLC-MS/MS) 

分 类 号：TS411.1[农业科学—烟草工业]