地道云南知竹酒活性成分含量测定  

Determination of Active Components in Didao Yunnan Zhizhu Liqueur

作　　者：郭继英 俞为民 阚永清 朱建敏 吕昊宁 白柔柔 李田钊 GUO Jiying;YU Weimin;KAN Yongqing;ZHU Jianmin;LÜ Haoning;BAI Rourou;LI Tianzhao(Mojiang Didao Distillery Co.Ltd.,Pu’er,Yunnan 654800,China)

机构地区：[1]墨江地道酒业有限公司,云南普洱654800

出　　处：《酿酒科技》2021年第2期118-122,共5页Liquor-Making Science & Technology

基　　金：云南省工业和信息化发展专项(项目编号:165308221512011)。

摘　　要：建立超高效液相色谱-串联质谱(ultra high performance liquid chromatography tandem mass spectrometry,UPLC-MS/MS)法同时测定地道云南知竹酒中9种活性成分(甜菜碱、没食子酸、芦丁、人参皂苷Re、人参皂苷Rg1、人参皂苷Rb1、人参皂苷Rd、黄芪甲苷、槲皮素)的含量。采用Agilent SB-C18色谱柱(2.1 mm×50 mm,1.8μm),以水-0.1%甲酸乙腈为流动相,梯度洗脱,流速0.2 mL/min。采用电喷雾离子源进行正负离子切换模式监测,多反应监测模式(multiple reaction monitoring,MRM)用于定量分析。结果表明,地道云南知竹酒中的9个成分在考察的浓度范围内具有良好的线性关系(r>0.9981);检出限为0.07~16.19μg/L,平均加标回收率89.9%~104.2%。该方法简便快速、专属性强、灵敏度高,可用于地道云南知竹酒的质量控制,为其开发利用提供理论依据。In this study,we established a method for simultaneous determination of the nine main active components(betaine,gallic acid,rutin,ginsenoside Re,ginsenoside Rg1,ginsenoside Rb1,ginsenoside Rd,astragaloside IV,and quercetin)in Didao Yunnan Zhizhu Liqueur by ultra high performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS).Agilent SB-C18 column(2.1 mm×50 mm,1.8μm)was adopted,and gradient elution was carried out at a flow rate of 0.2 mL/min with water-0.1%formic acid acetonitrile solution as mobile phase.Electrospray ion source was adopted for detection under ion switching mode,and multiple reaction-monitoring(MRM)was used for quantitative analysis.The results showed that all the nine components had good linear relationship within the tested concentrations(r>0.9981),the detection limits were between 0.07μg/L to 16.19μg/L,and the average recoveries were 89.3%to 104.2%.The method is convenient and rapid,with good selectivity and high sensitivity,and can be used for the quality control of Didao Yunnan Zhizhu Liqueur.This study has provided theoretical basis for the development of the liqueur.

关 键 词：地道云南知竹酒 超高效液相色谱-串联质谱法 含量测定 产品开发 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.8[轻工技术与工程—食品科学与工程]