收藏我们   ENGLISH  
论文查询
范围:  
提 交
《化学分析计量》 2017年第03期
DOI:10.3969/j.issn.1008-6145.2017.03.005
LC-IT-TOF MS法分析湖南黑茶中水溶性成分
颜鸿飞,王美玲,邹灿,陈练,吕小园,戴洁芸
湖南出入境检验检疫局,国家食品安全检测重点实验室,长沙 410004 
Determination of Water-Soluble Compounds in Black Tea by LC-IT-TOF MS Method
颜鸿飞,王美玲,邹灿,陈练,吕小园,戴洁芸
Hunan Entry-Exit Inspection and Quarantine Bureau, State Key Laboratory of Food Safety Testing, Changsha 410004, China 
摘要:建立了湖南黑茶中水溶性成分的液相色谱-离子阱串联飞行时间质谱(LC-IT-TOF MS)快速分离和确证方法。实验用90℃热水恒温提取湖南黑茶样品中水溶性成分,采用液相色谱-离子阱串联飞行时间质谱仪对其中的水溶性提取物进行分离测定。利用准确质量数匹配和自建质谱数据库检索,结合保留时间、多级质谱、特征碎片离子等信息,对湖南黑茶中的43种水溶性化合物的进行了初步确证。该法可得到黑茶独特滋味品质的特征成分,为湖南黑茶品质评价和质量控制提供了一种新的技术手段。 
Abstract:The liquid chromatography-ion trap time of flight mass spectrometry (LC-IT-TOF MS)method for rapid separation and identification of water-soluble components in Hunan dark tea was established. The samples of Hunan dark tea were extracted by hot water at 90℃. The water-soluble extracts were analyzed by liquid chromatography-ion trap time of flight mass spectrometry (LC-IT-TOF MS). The 43 compounds were isolated and identified simultaneously by using accurate mass matching and self-established mass spectrometry database combined with retention time, multiple-stage ion mass spectral, characteristic fragment ions. Through identification of the characteristic component of dark tea's unique taste quality, a new technical means for Hunan dark tea quality evaluation and control was provided. 
关键词:液相色谱-离子阱串联飞行时间质谱;湖南黑茶;水溶性成分 
Keywords:liquid chromatography-ion trap time of flight mass spectrometry; Hunan dark tea; water-soluble compound 
基金:基金项目:湖南省科技计划项目(2015JC3128) 
本文引用格式:
颜鸿飞,王美玲,邹灿,等.LC-IT-TOF MS法分析湖南黑茶中水溶性成分[J].化学分析计量,2017,26(3):22-26.
YAN H F,WANG M L,ZOU C,et al.Determination of water-soluble compounds in black tea by LC-IT-TOF MS method[J]. Chemical analysis and meterage,2017,26(3):22-26. 

全文:
《化学分析计量》杂志社 版权所有,未经授权禁止复制或者建立镜像
地址:山东省济南市天桥区田庄东路3号 邮编:250031
电话:0531-85878132 85878224 85878278
鲁ICP备05018524号-6