燕麦加工中苦味物质的分离与初步鉴定

Separation and preliminary identification of bitter substances in oat processing

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

中文摘要:

      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。

英文摘要:

      Objective Through 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). Methods The 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. Results The possible molecular formulas for 5 kinds of bitter substances were C27H16N2O4, C23H42N3O14, C24H30N2O, C19H30N4O, C45H64O4, C22H32N2O, C17H37N12O, C35H33N4O14 and C25H38N4O13. Conclusion This study preliminarily identifies the possible molecular formulas of 5 bitter substances, laying a foundation for the subsequent structural identification.