基于LC-MS/MS的确定和优化,在Baijiu中的酸氧化物及其随储存时间的变化
Cheng Fang1,2,3, Xiaotong Zhuang1,2,3, Zhanguo Li4
1Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Metabolites
|April 25, 2025
概括
这项研究确定了五种酸氧化产物作为可靠的代谢指标,用于确定传统中国烈酒Baijiu的老化时间. 新的LC-MS/MS方法为质量认证提供了高灵敏度.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 生物化学 生化学
背景情况:
- 后期储存对中国传统酒精饮料白江 (Baijiu) 的风味特征有很大影响.
- 识别可靠的代谢标记,以按时间顺序确定Baijiu衰老对于质量认证至关重要,但需要进一步调查.
研究的目的:
- 开发和验证一种新的LC-MS/MS方法,用于定量特定的酸衍生氧化代谢物在Baijiu.
- 评估这些代谢物的潜力作为Baijiu衰老的指标.
主要方法:
- 一种灵敏的液体染色学-并联质谱法 (LC-MS/MS) 方法被建立起来,用于量化五种类型的氨基酸氧化产物:9,12,13-三基-10(E) - 八甲基酸 (9,12,13-TriHOME),9,10-二基-12-八甲基酸 (9,10-DiHOME),9-oxo-10(E,12Z) - 八甲基酸 (9-OxoODE),9-hydroxy-(10E,12Z) - 八甲基酸 (9-HODE) 和13-hydroxyoctadeca-(9Z,11E) - 八甲基酸 (13-HODE).
- 该方法涉及直接稀释与膜过,显示出高灵敏度 (0.4ppb LOD) 和出色的线性 (R2 > 0.9990).
- 方法验证包括各种尖端水平的恢复率 (87.25-119.44%) 和精度 (<6.96% RSD).
主要成果:
- 优化的LC-MS/MS协议在量化目标氧化代谢物质方面表现出高灵敏度和可靠性.
- 对真实的Baijiu样品的分析揭示了这些代谢物的独特时间积累模式.
- 淡香气的Baijiu显示了所有五种代谢物的储存时间依赖的增加,而强香气的变种与9,12,13-TriHOME,9,10-DiHOME和9-OxoODE的衰老时间正相关.
结论:
- 酸氧化产品系统地被描述为Baijiu的潜在衰老标志物.
- 开发的LC-MS/MS方法为Baijiu的质量控制和认证提供了有价值的工具.
- 这些发现为 Baijiu 衰老背后的生化机制提供了新的见解.
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