基于UPLC-MS/MS对3种类型洋葱中有机酸和氨基酸成分的分析  

Analysis of Components of Organic Acids and Amino Acids in Three Types of Onions Based on UPLC-MS/MS

作　　者：马芮萍 段筱筠 杨阳 王雪娇 李晓东 周春红 MA Rui-ping;DUAN Xiao-yun;YANG Yang;WANG Xue-jiao;LI Xiao-dong;ZHOU Chun-hong(Gansu Provincial Product Quality Supervision and Inspection Research Institute,Lanzhou 730050,China)

机构地区：[1]甘肃省产品质量监督检验研究院,兰州730050

出　　处：《中国调味品》2024年第6期168-175,共8页China Condiment

基　　金：甘肃省市场监督管理局科技计划项目(SSCJG-SP-202109)。

摘　　要：基于UPLC-MS/MS建立了快速测定洋葱中15种有机酸和18种氨基酸的方法。结果表明,15种有机酸和18种氨基酸在各自的线性范围内线性关系良好,检出限范围为0.0007~3.9894 mg/kg,定量限范围为0.0022~13.2979 mg/kg;加标回收率为59.2%~122.9%,RSD范围为0.61%~5.26%;3种类型洋葱中共检出6种有机酸和18种氨基酸,其中必需氨基酸6种,条件必需氨基酸2种,非必需氨基酸10种;洋葱样品中有机酸总量在392.05~669.03 mg/kg之间,平均含量为561.54 mg/kg,其中富马酸的含量最高,占有机酸总量的98%,黄洋葱中有机酸含量高于紫洋葱和白洋葱;洋葱样品中氨基酸总量在6038.54~8113.38 mg/kg之间,平均含量为6927.31 mg/kg,其中L-赖氨酸含量最高,占氨基酸总量的39.43%;洋葱样品中检测出6种必需氨基酸,平均含量为3202.04 mg/kg,占氨基酸总量的46.18%,紫洋葱中必需氨基酸总量和氨基酸总量高于黄洋葱和白洋葱。该方法灵敏度高、操作简便,可以广泛应用于洋葱中有机酸和氨基酸含量的测定,测定的数据可为洋葱的精深加工提供一定的理论依据。A rapid determination method of 15 organic acids and 18 amino acids in onions is established based on UPLC-MS/MS.The results show that 15 organic acids and 18 amino acids show good linear relationship in their respective linear ranges,with the limit of detection ranging from 0.0007 mg/kg to 3.9894 mg/kg and the limit of quantitation ranging from 0.0022 mg/kg to 13.2979 mg/kg.The spiked recovery rates are 59.2%~122.9%,and RSD is 0.61%~5.26%.A total of 6 organic acids and 18 amino acids are detected in three types of onions,including 6 essential amino acids,2 conditionally essential amino acids and 10 non-essential amino acids.The total content of organic acids in onion samples ranges from 392.05 mg/kg to 669.03 mg/kg,with the average content of 561.54 mg/kg,among which,the content of fumaric acid is the highest,accounting for 98%of the total content of organic acids,and the content of organic acids in yellow onion is higher than that in purple onion and white onion.The total content of amino acids in onion samples ranges from 6038.54 mg/kg to 8113.38 mg/kg,with the average content of 6927.31 mg/kg,among which,the content of L-lysine is the highest,accounting for 39.43%of the total content of amino acids.Six kinds of essential amino acids are detected in onion samples,with the average content of 3202.04 mg/kg,accounting for 46.18%of the total content of amino acids.The total content of essential amino acids and amino acids in purple onion is higher than that in yellow onion and white onion.This method has high sensitivity and simple operation,and can be widely used for the determination of the content of organic acids and amino acids in onions.The determined data can provide a certain theoretical basis for the deep processing of onions.

关 键 词：洋葱 UPLC-MS/MS 有机酸 氨基酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]