通常在果汁中发现的九种生物活性基成分的确定,通过同时的UPLC-MS/MS/MS
Qiu-Lin Li1, Fu-Xin Chen1, Zi-Teng Luo1
1School of Chemistry and Chemical Engineering Xi'an University of Science and Technology Xi'an China.
Food science & nutrition
|July 17, 2023
概括
一种新的超高性能液态色谱-并联质谱法 (UPLC-MS/MS) 方法准确地测量了果汁.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 果汁中的功能性食品成分在加工和储存过程中容易降解.
- 准确量化这些成分对于质量控制和健康益处评估至关重要.
- 现有的分析方法可能很复杂或容易产生矩阵效应.
研究的目的:
- 开发和优化一种简单的,无衍生分析方法,用于同时确定果汁中的关键功能成分.
- 通过最小化矩阵效应来提高成分分析的准确性和可靠性.
主要方法:
- 采用了超高性能液体染色学-并联质谱法 (UPLC-MS/MS).
- 优化清理程序和色谱分离使用一个AQUITY UPLC系统与BEH C18列.
- 通过正态的电喷射电离 (ESI) 检测,利用多重反应监测 (MRM) 进行目标定量.
主要成果:
- 在6分钟内成功分离了9个目标功能成分,包括酸和黄酸.
- 该方法表现出良好的线性,在广泛的度范围 (20μg/L - 50 mg/L) 中,相关系数高于0.985.
- 通过优化样本准备和色谱条件,可以有效减少干扰和矩阵效应.
结论:
- 开发的UPLC-MS/MS方法为分析商业果汁中的多种功能性食品成分提供了强大的和高效的方法.
- 这种方法促进了准确的质量评估,并支持研究果汁消费对健康的益处.
- 该方法的简单性和无衍生性使其适合常规分析.
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