在酸酒中使用液态染色学质谱与电子喷雾电离的分析,分析了没有味道的小鼠化合物2-Acetyl-tetrahydropyridine
Paulina Martusevice1,2,3, Xueqi Li1, Matt Hengel4
1Department of Food Science and Technology, University of California, Davis, CA, United States.
MethodsX
|March 21, 2024
概括
一种新方法量化了酒中的像2-乙-3,4,5,6-四二胺 (ATHP) 这样的无味化合物. 该技术通过检测各种发酵饮料中的ATHP,有助于防止酒行业的腐败和经济损失.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 造科学 造科学
背景情况:
- 由于N-异环环而导致的Mousy脱味,是造中的腐败问题,特别是在酸酒中.
- 为了产品质量和经济原因,防止这些化合物的发展至关重要.
- 目前还没有标准化的方法可以识别酒中含有"mousy off-flavor"的化合物.
研究的目的:
- 开发和标准化2 - 乙-3,4,5,6-四二二 (ATHP) 的量化方法,这是一个关键的老鼠脱口味化合物.
- 应用开发的方法来分析各种酸性和自发发酵饮料中的ATHP水平.
- 建立一个可靠的协议,用于检测和量化发酵产品中mousy的味道.
主要方法:
- 液态染色体质谱与电子喷雾电离 (LC-MS-ESI) 用于检测和量化.
- 采用QuEChERS (快速,轻松,廉价,有效,坚固和安全) 技术,从酒矩阵中高效地提取ATHP.
- 感官分析指导了选择各种潜在的酒样本进行方法验证.
主要成果:
- 在所有分析的酒样本中检测到ATHP,其度范围为1.64 ± 0.06至57.96 ± 2.15μg L−1.1.
- 开发的LC-MS-ESI方法显示ATHP的恢复率很高,在71%至97%之间.
- 基化QuEChERS程序在从酒和其他发酵饮料矩阵中提取ATHP方面被证明是有效的.
结论:
- 已经成功开发了一种标准化LC-MS-ESI方法,用于酒中的ATHP量化.
- 奎瑟斯提取技术适用于分析发酵饮料中的无味化合物.
- 这种方法为未来的研究提供了基础,旨在减轻酒行业中老鼠的味道缺陷.
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