UPLC-QTOF-MS Analysis on Isoflavones in Douchi  

作　　者：Wang Hui Liu Qing-ju Han Ping 

机构地区：[1]Beijing Research Center for Agricultural Standards and Testing,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China [2]Risk Assessment Lab for Agro-products(Beijing),Ministry of Agriculture,Beijing 100097,China [3]Beijing Municipal Key Laboratory of Agriculture Environment Monitoring,Beijing 100097,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2020年第2期67-72,共6页东北农业大学学报（英文版）

基　　金：Supported by the Youth Fund Project from Beijing Academy of Agricultural and Forestry Sciences(QNJJ202001)。

摘　　要：Douchi is a kind of traditional Chinese fermented soybean food.Ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS)was applied to separate and identify 12 kinds of isoflavones in Douchi within 16 min.The chromatographic separation was carried out on an ACQUITY UPLC HSS T3 column with a gradient elution program where water containing 0.1%formic acid and acetonitrile containing 0.1%formic acid were used as mobile phases.Detection by using electrospray ionization of positive ion mode was applied in the mass spectrometry.Isoflavones were identified by determining the accurate mass and referring to references in this study.

关 键 词：DOUCHI fermented soybean food ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS) ISOFLAVONE identification 

分 类 号：S512.1[农业科学—作物学]