液质联用法测定掺有复原乳的巴氏杀菌乳中的糠氨酸  

Determination of Furosine in Pasteurized Milk Mixed with Reconstituted Milk by LC-MS/MS

作　　者：周鑫 王雪松 谷守国 张淼怡 葛凯 郑百芹 ZHOU Xin;WANG Xuesong;GU Shouguo;ZHANG Miaoyi;GE Kai;ZHENG Baiqin(Tangshan Food and Drug Comprehensive Testing Center,Tangshan 063000;Hebei Agricultural Products Quality and Safety Testing Innovation Center,Tangshan 063000)

机构地区：[1]唐山市食品药品综合检验检测中心,唐山063000 [2]河北省农产品质量安全检测技术创新中心,唐山063000

出　　处：《食品工业》2021年第9期304-308,共5页The Food Industry

基　　金：河北省唐山市科技局资助项目(18130204A);河北省重点研发计划奶业振兴重大技术创新专项(项目编号:19227516D);河北省第四批高端人才发展规划项目;唐山市科技创新领军人才项目。

摘　　要：试验以液相色谱串联质谱法测定巴氏杀菌乳中的糠氨酸含量,分析在其生产过程中是否掺入复原乳。将不同品牌的奶粉溶解成复原乳后以不同比例掺入生鲜乳中,经巴氏杀菌后测定糠氨酸含量。结果表明,在稳定、可靠的杀菌加热条件下,随着巴氏杀菌乳中掺入复原乳比例升高,测得的糠氨酸含量呈线性增长趋势;不同品牌复原乳掺入生鲜乳中,掺入比例5%时,糠氨酸含量与未掺入复原乳样品表现出极显著差异(p<0.01)。液质联用法测定糠氨酸可以提供一种灵敏的、分析巴氏杀菌乳中是否掺入复原乳的方法。The liquid chromatography tandem mass spectrometry was used to determine the content of furosine in pasteurized milk to analyze whether reconstituted milk was incorporated in liquid milk production.Different brands of milk powder were dissolved into reconstituted milk and then blended into raw milk in different proportions.The content of furosine was determined after pasteurization and heating.The results showed that the measured pasteurized milk increased with the proportion of blended reconstituted milk,and its furosine content showed a linear increase;When different brands of reconstituted milk were blended into raw milk in the case of 5% blending,the content of furosine and the sample without reconstituted milk showed a very significant difference.The determination of furosine by liquid mass spectrometry could provide a more sensitive method to differentiate whether pasteurized milk was mixed with reconstituted milk.

关 键 词：糠氨酸 巴氏杀菌 液相色谱串联质谱 复原乳 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]