基于UPLC/Q-TOF-MS技术的益智酒及基酒非挥发性成分分析  

Analysis of Non-volatile Components of Alpinia Oxyphylla Wine and Base Wines Based on UPLC/Q-TOF-MS Technology

作　　者：尹海全 汪鹏 羊青[1] 王清隆[1] 晏小霞[1] 王祝年[1] 王茂媛[1] YIN Haiquan;WANG Peng;YANG Qing;WANG Qinglong;YAN Xiaoxia;WANG Zhunian;WANG Maoyuan(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences/Tropical Wild Plant Gene Resource,Ministry of Agriculture/Key Laboratory of Biology and Cultivation of Herb Medicine(Haikou),Ministry of Agriculture and Rural Affairs,P.R.China/Hainan Provincial Engineering Research Center for Tropical medicinal plants,Haikou 571101,China;College of Tropical Crops,Yunnan Agricultural University,Puer 665001,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业农村部热带农业野生植物基因资源鉴定评价中心/农业农村部中药材生物学与栽培重点实验室/海南省热带药用植物工程研究中心,海南海口571101 [2]云南农业大学热带作物学院,云南普洱665001

出　　处：《酿酒》2024年第6期68-74,共7页Liquor Making

基　　金：海南省重大科技计划项目(ZDKJ2021001);中国热带农业科学院热带作物品种资源研究所科技成果转移转化项目(PZS2023001)。

摘　　要：目的:采用超高效液相色谱仪联用四级杆串联飞行时间质谱仪(UPLC/Q-TOF-MS)技术对益智酒及基酒非挥发性成分进行分析,确定其主要功效物质。方法:采用ACQUITY UPLC HSS T3(100×2.1 mm 1.8μm)色谱柱,以0.1%甲酸水溶液(A)-0.01%甲酸乙腈溶液(B)为流动相梯度洗脱;质谱在正负离子模式下采集数据,通过Masslynx V4.1和Waters UNIFI?科学信息系统处理数据,基于文献报道数据,结合TCM Chiese[UNIFI1.7],ChemSpider在线数据库检索一级、二级质谱数据,进行化合物成分鉴定。结果从基酒中鉴定了2个化学成分,为酯类和酚酸类化合物;从益智酒中鉴定了20个化学成分,主要为酚酸类化合物。结论:该方法精准快速,显著提高了分析效率,为益智酒的饮用安全性、保健功能及其品质评价、完善其质量标准提供参考,同时对研究酒类样品非挥发性成分如有机酸等健康成分具有重要的指导意义。Objective The non-volatile components of Alpinia oxyphylla wine and base wines were analyzed by ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLC/Q-TOF-MS)to determine the main functional substances.Methods ACQUITY UPLC HSS T3(100×2.1 mm 1.8μm)chromatographic column was used with 0.1%formic acid aqueous solution(A)-0.01%formic acid acetonitrile solution(B)as mobile phase for gradient elution.Mass spectrometry was used to collect data in positive and negative ion mode.The data were processed by Masslynx V4.1 and Waters UNIFI?scientific information system.Based on the data reported in the literature,combined with TCM Chiese[UNIFI1.7],ChemSpider online database,the primary and secondary mass spectrometry data were retrieved for compound identification.Results 2 major chemical compounds were identified in base wines,mainly esters and phenolic acids compounds;20 major chemical compounds were identified in Alpinia oxyphylla wine,mainly phenolic acid compounds.Conclusion This method is accurate and fast,which significantly improves the analysis efficiency,and provides a reference for the drinking safety,health care function and quality evaluation of Alpinia oxyphylla wine,and improves its quality standards.Meantime,it has important guiding significance for the study of non-volatile components such as organic acids and other health components in liquor samples.

关 键 词：益智酒 基酒 液相色谱-四极杆飞行时间质谱 酚酸类 成分分析 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]