高效液相色谱法定量测定广西发酵麻笋风味标志物

Quantitative determination of flavor markers of fermented Dendrocalamus latiflorus in Guangxi by high performance liquid chromatography

中文关键词:  广西发酵麻笋  风味标志物  高效液相色谱法  顶空固相微萃取  气相色谱-质谱法

英文关键词:fermented Dendrocalamus latiflorus in Guangxi  flavor markers  high performance liquid chromatography  headspace solid phase microextraction  gas chromatography-mass spectrometry

中文摘要:

      目的 建立高效液相色谱法(high performance liquid chromatography, HPLC)定量测定广西发酵麻笋有代表性的风味标志物的分析方法。方法 运用顶空固相微萃取-气相色谱-质谱技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对发酵麻笋进行挥发性成分分析, 找出特征的风味标志物, 再用高效液相色谱仪对特征的风味标志物进行定量测定。结果 发酵麻笋在气相质谱中检出8种高响应挥发性物质, 其中4-甲基苯酚面积百分比含量90.2%, 为主要挥发性成分。建立高效液相色谱定量检测4-甲基苯酚的分析方法, 该方法在0~232.5 μg/mL范围内线性关系良好, 三水平加标方法回收率为90.5%~97.2%, 相对标准偏差为0.3%~1.9%, 检出限4.8 mg/kg, 定量限14.4 mg/kg。结论 本方法重现性好, 检测灵敏度高, 可用于广西发酵麻笋的风味定量控制。

英文摘要:

      Objective To establish a method for quantitative determination of typical flavor markers of fermented Dendrocalamus latiflorus in Guangxi by high performance liquid chromatography (HPLC). Methods The volatile ingredients of fermented Dendrocalamus latiflorus were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in order that the typical flavor markers could be found, and the typical flavor markers could be quantified by high performance liquid chromatography. Results A total of 8 kinds of volatile components which was high response were identified, and the main ingredients were 4-methylphenol (90.2%). A method for quantitative determination of the 4-methylphenol by HPLC was established. The linear relationship was good in the range of 0-232.5 μg/mL, the range that the recoveries rates of 3 spiked levels were 90.5% to 97.2%, the range that the relative standard deviations were 0.3% to 1.9%, the limits of detection (LOD) were 4.8 mg/kg and the limits of quantification (LOQ) were 14.4 mg/kg. Conclusion The method has good reproducibility and high detection sensitivity, which is suitable for the quantitative determination of typical flavor of fermented Dendrocalamus latiflorus in Guangxi.