燕麦加工中苦味物质的分离与初步鉴定
燕麦加工中苦味物质的分离与初步鉴定
目的通过极性分离与感官评价相结合的方法, 采用高效液相色谱-四极杆飞行时间质谱(高分辨率液相色谱质谱)联用方法对燕麦加工中的苦味物质进行初步鉴定。方法燕麦样品经过正己烷、75%甲醇萃取, 经固相萃取柱净化, 经半制备液相色谱富集, 利用高分辨率液相色谱质谱技术鉴定。结果5类苦味物质的可能分子式有C27H16N2O4、C23H42N3O14、C24H30N2O、C19H30N4O、C45H64O4、C22H32N2O、C17H37N12O、C35H33N4O14以及C25H38N4O13。结论本研究初步鉴定出5类苦味物质的可能分子式, 为后续结构鉴定奠定基础。
ObjectiveThrough the combination of polarity separation and sensory evaluation, to preliminarily identify the bitter substances in oat processing by high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS). MethodsThe oat samples were extracted with N-hexane and 75% methanol, purified by solid phase extraction column, enriched by semi-preparative liquid chromatography, and identified by HPLC-QTOF-MS technology. ResultsThe possible molecular formulas for 5 kinds of bitter substances were C27H16N2O4, C23H42N3O14, C24H30N2O, C19H30N4O, C45H64O4, C22H32N2O, C17H37N12O, C35H33N4O14 and C25H38N4O13. ConclusionThis study preliminarily identifies the possible molecular formulas of 5 bitter substances, laying a foundation for the subsequent structural identification.
标题：燕麦加工中苦味物质的分离与初步鉴定
英文标题：Separation and preliminary identification of bitter substancesin oat processing
作者：
皇甫文倩 陕西师范大学食品工程与营养科学学院
金文苑 陕西师范大学食品工程与营养科学学院
胡新中 陕西师范大学食品工程与营养科学学院
中文关键词:燕麦加工,分离,苦味,高效液相色谱-四极杆飞行时间质谱联用技术,
英文关键词:oat processing,separation,bitter,high performance liquid chromatography-quadrupole time-of-flight mass spectrometry,
发表日期：2019-05-09
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