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食品与发酵工业  2020, Vol. 46 Issue (23): 228-232    DOI: 10.13995/j.cnki.11-1802/ts.024801
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于UPLC-MS/MS测定烘焙咖啡豆中美拉德产物F3-A含量
王东旭*, 胡奇杰, 王凤丽, 王新财, 厉芬, 陈褚建
(湖州市食品药品检验研究院,浙江 湖州,313000)
Analysis of the Maillard reaction product F3-A of roasted coffee beans by UPLC-MS/MSWANG
Dongxu*, HU Qijie, WANG Fengli, WANG Xincai, LI Fen, CHEN Chujian
(Huzhou Institute for Food and Drug Control,Huzhou 313000,China)
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摘要 为建立超高效液质联用法(ultra-performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)检测烘焙咖啡豆中美拉德产物[5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol(F3-A)含量的分析方法,并基于该方法检测不同烘焙模式下烘焙咖啡豆中F3-A含量,样品采用1 mol/L HCl溶液超声提取,MCX固相萃取小柱纯化,经Waters ACQUITY UPLC BEH C18色谱柱分离后,在串联质谱负离子多反应监测模式下检测,外标法定量。结果表明,F3-A在10~2 000 μg/kg线性关系良好,决定系数达到0.999,加标回收率在85.7%~93.3%,相对标准偏差为2.56%~3.97%。烘焙咖啡豆样品检测显示,随烘焙程度增加,F3-A含量先升后降,其中轻度烘焙F3-A含量最高。咖啡豆品种、烘焙时间和温度是F3-A形成主要影响因素,F3-A形成最佳条件为:肯尼亚AA++咖啡豆200 ℃烘焙10 min,F3-A含量达到329.5 μg/kg。
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王东旭
胡奇杰
王凤丽
王新财
厉芬
陈褚建
关键词:  咖啡豆  美拉德产物  超高效液相质谱联用  烘焙    
Abstract: A ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the determination of maillard reaction product [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (F3-A) in roasted coffee beans was constructed,and the contents of F3-A in coffee beans roasted to different degrees were detected by using this method.The sample was extracted with 1 mol/L HCl in an ultrasonic bath,purified by MCX solid phase extraction column.The separation of F3-A was performed on a Waters ACQUITY UPLC BEH C18 column (100 mm×2.1 mm,1.7 μm),and determined in the positive MRM modes by MS/MS using external standard method.The method showed a good linearity over the range of 10-2 000 μg/kg withr2=0.999.Recovery rates of F3-A were 85.7%-93.3% at three spiked levels in roasted coffee beans and the relative standard deviations were 2.56%-3.97%.The roasted coffee bean samples results showed that with increasing roasting degree,the formation of F3-A was found and the contents of F3-A first increased and then decreased,light roasting degree showed the maximum F3-A content.The types of coffee bean,the roasting temperature and the roasting time were the major factors in the formation of F3-A during roasting coffee beans,the optimum conditions for the formation of F3-A were Kenya++ coffee beans roasted at 200 ℃ for 10 min,and the content of F3-A was 329.5 μg/kg.
Key words:  coffee beans    Maillard reaction product    ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)    roasting
收稿日期:  2020-06-19      修回日期:  2020-07-06           出版日期:  2020-12-15      发布日期:  2020-12-30      期的出版日期:  2020-12-15
基金资助: 湖州市公益性应用研究项目(2017GY10);浙江省食品药品监管系统科技计划项目(2018005)
作者简介:  博士,工程师(通讯作者,E-mail:11237122@zju.edu.cn)
引用本文:    
王东旭,胡奇杰,王凤丽,等. 基于UPLC-MS/MS测定烘焙咖啡豆中美拉德产物F3-A含量[J]. 食品与发酵工业, 2020, 46(23): 228-232.
Dongxu,HU Qijie,WANG Fengli,et al. Analysis of the Maillard reaction product F3-A of roasted coffee beans by UPLC-MS/MSWANG[J]. Food and Fermentation Industries, 2020, 46(23): 228-232.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024801  或          http://sf1970.cnif.cn/CN/Y2020/V46/I23/228
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