UPLC-MS/MS分析紫薯酒发酵前后花色苷种类和含量变化  

Analysis of anthocyanins in purple sweet potato wine before and after fermentation by UPLC-MS/MS

作　　者：袁江月 何佳[1,2] 孙军杰 芮蓬[1,2] 刘锡铭 YUAN Jiang-yue;HE Jia;SUN Jun-jie;RUI Peng;LIU Xi-ming(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Luoyang Engineering and Technology Research Center of Microbial Fermentation,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]洛阳市微生物发酵工程技术研究中心,河南洛阳471023

出　　处：《食品与机械》2021年第6期56-61,68,共7页Food and Machinery

基　　金：河南省产学研合作项目(编号:142107000095);大学生研究训练计划项目(编号:2016071)。

摘　　要：采用超高效液相色谱—串联四极杆质谱(UPLC-MS/MS)法对紫薯酒关键生产环节中花色苷的种类及含量进行分析。结果表明:共鉴定出8种结构差异较大的花色苷,各种花色苷在发酵前后均有不同的变化;高温蒸煮后,紫薯中花色苷种类未发生变化,但花色苷总含量减少;发酵为紫薯酒后,8种花色苷得率约为30%。The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry(UPLC-MS/MS).Results 8 kinds of anthocyanins with large structural differences were identified,and various anthocyanins had different changes before and after fermentation;after high-temperature cooking,the anthocyanin species in the purple sweet potato did not change,but the total anthocyanin content decreased;After being fermented into purple sweet potato wine,the yield of 8 anthocyanins is about 30%.

关 键 词：紫薯酒 花色苷 发酵 超高效液相色谱—串联四极杆质谱 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]