高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析  

Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS

作　　者：郝敏 夏强 何俊 孙杨赢[1] 党亚丽 曹锦轩[1] 潘道东[1] HAO Min;XIA Qiang;HE Jun;SUN Yangying;DANG Yali;CAO Jinxuan;PAN Daodong(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China)

机构地区：[1]宁波大学食品与药学学院,浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211

出　　处：《食品科学》2021年第8期229-234,共6页Food Science

基　　金：宁波市公益性项目(2019C10017);现代农业(水禽)产业技术体系建设专项(CARS-42-25)。

摘　　要：为探究烤鸭皮上色机理,对烤鸭皮色素进行提取,经超声提取后采用高效液相色谱-串联质谱法对色素分离,并结合紫外-可见吸收光谱、傅里叶变换红外光谱进行结构鉴定。结果表明:随着烤制时间的延长,烤鸭皮色泽L*值逐渐下降,a*值和b*值上升。烤鸭皮色素在波长210 nm处有紫外-可见最大吸收。傅里叶变换红外光谱分析表明,色素中含有长链化合物和官能团为—OH、C=O、—NH2、—CHO和高共轭C=C的化合物。色素中还发现至少含有6种化合物,其相对分子质量分别为365.11、301.14、277.22、303.23、353.27、279.23。鸭皮色素由长链脂肪酸酯、齐聚物、氧化还原反应产物、脂肪氧化产生的衍生物以及酰胺和醛类等多种化学成分组成。In order to explore the mechanism of color formation of roast duck,pigment was extracted ultrasonically and separated by high performance liquid chromatography-mass spectrometry(HPLC-MS/MS).In addition,the structure of the pigment was identified by ultraviolet visible(UV-VIS)spectroscopy and Fourier transform infrared spectroscopy(FT-IR).The results showed that the brightness value(L*)of roast duck skin decreased,and both the redness value(a*)and yellowness value(b*)increased with the increase of roasting time.The UV-VIS spectrum showed a maximum absorption peak at 210 nm.The FT-IR spectrum showed that the pigment contained at least six compounds with functional groups of–OH,C=O,–NH2,–CHO and high conjugated C=C,whose molecular masses were 365.11,301.14,277.22,303.23,353.27,and 279.23 respectively.These constituents included long-chain fatty acid esters,oligomers,redox reaction products,derivatives produced by lipid oxidation,amides and aldehydes.

关 键 词：烤鸭皮色素 高效液相色谱法 质谱 紫外-可见光谱法 傅里叶变换红外光谱法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]