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作 者:孙海达 马凯 申鹰 范金旭 杨昌彪 SUN Haida;MA Kai;SHEN Ying;FAN Jinxu;YANG Changbiao(Guizhou Academy of Testing and Analysis,Guiyang 550000,China)
出 处:《食品科技》2025年第1期300-307,共8页Food Science and Technology
基 金:贵州省科技计划项目(黔科合支撑[2023]一般297);贵阳市科技计划项目(筑科合同[2023]6-3)。
摘 要:目的:基于超高效液相色谱-串联质谱(Ultra-high performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)技术,建立刺梨果酒中23种游离生物活性成分快速测定的分析方法。方法:样品用甲醇混匀,经Agilent ZORBAX Eclipse Plus C18色谱柱(2.1 mm×100mm,1.8μm)分离,以0.1%甲酸水-0.1%甲酸乙腈溶液为流动相梯度洗脱,采用电喷雾离子源,正、负离子模式同时扫描,多反应监测模式。结果:待测化合物在一定浓度范围内线性关系良好(R^(2)≥0.995),方法检出限为1~25μg/L,定量限为4~100μg/L。平均加标回收率为80.9%~105.9%,平均相对标准偏差为2.19%~9.17%。应用该方法对市售7批次刺梨果酒进行分析测定,检测到样品中含有柠檬酸、没食子酸、儿茶素、槲皮素、核糖等游离生物活性成分。结论:该方法具有操作简便、快速、灵敏度高等特点,适用于刺梨果酒样品中游离生物活性成分组成的快速检测分析。Objective:A rapid method was established for determination of 23 free bioactive components in Rosa roxburghii fruit wine by ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)technology.Methods:The samples were mixed with methanol,separated by Agilent ZORBAX Eclipse Plus C_(18)column(2.1 mm×100 mm,1.8μm)and with the gradient elution mobile phase of 0.1%formic acid water-0.1%formic acid acetonitrile solution.An electrospray ionization(ESI)source was employed with simultaneous positive and negative ion scanning under multiple reaction monitoring(MRM)mode.Results:The developed method showed good linearity(R^(2)≥0.995)in the test ranges,the limits of detections(LODs)and the limits of quantifications(LOQs)were ranged from 1μg/L to 25μg/L and 4μg/L to 100μg/L.The spiked recoveries varied between 80.9%and 105.9%,and the relative standard deviations(RSDs)were 2.19%–9.17%.The application method was used to analyze and determine 7batches of Rosa roxburghii fruit wine,which contains free bioactive components such as citric acid,gallic acid,catechin,quercetin,and ribose.Conclusion:The method is simple,rapid,with high sensitivity,and suitable for the rapid determination of 23 free bioactive components in Rosa roxburghii fruit wine.
关 键 词:超高效液相色谱-串联质谱 刺梨果酒 游离生物活性成分
分 类 号:TS207.3[轻工技术与工程—食品科学]
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