Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (5): 174-179    DOI: 10.13995/j.cnki.11-1802/ts.025438
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
UPLC-MS/MS法快速测定乳酸菌发酵食品中的苯乳酸
宁亚维1, 侯琳琳1, 于同月1, 刘茁1, 杨正1, 王志新1, 贾英民2*
1(河北科技大学 食品与生物学院, 河北 石家庄, 050018)
2(北京工商大学 食品与健康学院, 北京, 100048)
Rapid determination of phenyllactic acid in lactic acid bacteria fermented food by UPLC-MS/MS
NING Yawei1, HOU Linlin1, YU Tongyue1, LIU Zhuo1, YANG Zheng1, WANG Zhixin1, JIA Yingmin2*
1(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
2(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
下载:  HTML   PDF (2996KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 建立一种超高效液相色谱-串联质谱(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)快速测定发酵食品中苯乳酸的方法, 并利用此方法对45种乳酸菌发酵食品中苯乳酸的含量进行测定。样品经甲醇提取, 采用UPLC-MS/MS法, 色谱柱为Shim-pack XR-ODS C18(3.0 mm×75.0 mm, 2.2 μm), 流动相为0.3%甲酸-水和0.3%甲酸-乙腈, 梯度洗脱, 流速为0.4 mL/min。苯乳酸在1~500 ng/mL范围内线性关系良好(R2=0.9999), 检出限和定量限分别为0.3 和1 ng/mL, 回收率为90.5%~105.0%, 相对标准偏差为1.2%~4.4%。采用此方法对16种市售乳酸菌饮料、8种发酵乳、11种黄酒样品、发酵豆制品、米酒、奶酪、发酵香肠、馒头、面包等食品中苯乳酸的含量进行测定, 结果显示所有样品中均含有苯乳酸。该研究所建立的方法前处理简单、分析时间短、灵敏度高、准确性好, 适用于发酵食品中苯乳酸的测定。可以为高产苯乳酸菌株资源的挖掘以及发酵食品品质与营养功能的进一步研究提供科学依据。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
宁亚维
侯琳琳
于同月
刘茁
杨正
王志新
贾英民
关键词:  苯乳酸  UPLC-MS/MS  乳酸菌  发酵食品  黄酒    
Abstract: Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established to determine phenyllactic acid (PLA) in food fermented by lactic acid bacteria, and PLA was determined in 45 lactic acid bacteria fermented foods. Samples were determined by UPLC-MS/MS after pretreatment with methanol. PLA was separated on Shim-pack XR-ODS C18 (3.0 mm×75.0 mm, 2.2 μm) by gradient elution with 0.3% formic acid-acetonitrile and 0.3% formic acid-aqueous, and the flow rate was 0.4 mL/min. PLA showed a good linearity with the concentration ranged from 1 to 500 ng/mL (R2=0.999 9). The limits of detection and quantitation were 0.3 and 1 ng/mL, respectively. The recoveries ranged from 90.5% to 105.0%, and the relative standard deviations varied from 1.2% to 4.4%. The developed method was applied to the determination of PLA in fermented food including 16 lactic acid bacteria fermented beverages, 8 fermented milks, 11 Huangjiu, fermented bean products, rice wine, cheese, fermented sausage, steamed bread, bread, and other foods. The results showed that PLA was detected in all samples. The method established in this study is timesaving for sample pretreatment, high sensitivity and accuracy, and is suitable for the determination of PLA in fermented foods. This study provides scientific basis for the screening of PLA high-producing bacteria and further research on the quality and nutritional function of fermented food.
Key words:  phenyllactic acid    UPLC-MS/MS    lactic acid bacteria    fermented foods    Huangjiu(Chinese rice wine)
收稿日期:  2020-08-21      修回日期:  2020-10-09                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 河北省重点研发项目(20327125D);河北省青年拔尖人才项目
作者简介:  博士, 教授(贾英民教授为通讯作者, E-mail: jiayingmin@btbu.edu.cn)
引用本文:    
宁亚维,侯琳琳,于同月,等. UPLC-MS/MS法快速测定乳酸菌发酵食品中的苯乳酸[J]. 食品与发酵工业, 2021, 47(5): 174-179.
NING Yawei,HOU Linlin,YU Tongyue,et al. Rapid determination of phenyllactic acid in lactic acid bacteria fermented food by UPLC-MS/MS[J]. Food and Fermentation Industries, 2021, 47(5): 174-179.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025438  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/174
[1] 刘韵昕.苯乳酸的抑菌活性及抑菌机理研究[D].临汾:山西师范大学, 2017.
LIU Y X.Antibacterial activity and mechanism of action of phenyllactic acid[D].Linfen:Shanxi Normal University, 2017.
[2] DIEULEVEUX V, LEMARINIER S, GUGUEN M.Antimicrobial spectrum and target site of D-3-phenyllactic acid[J].International Journal of Food Microbiology, 1998, 40(3):177-183.
[3] LAVERMICOCCA P, VALERIO F, VISCONTI A.Antifungal activity of phenyllactic acid against molds isolated from bakery products[J].Applied and Environmental Microbiology, 2003, 69(1):634-640.
[4] 李兴峰, 江波, 潘蓓蕾.新型生物防腐剂——苯乳酸在食品中的研究与应用[J].食品与发酵工业, 2007, 33(5):87-91.
LI X F, JIANG B, PAN B L.Research and application in food of phenyllactic acid as a novel biopreservative:A review[J].Food and Fermentation Industries, 2007, 33(5):87-91.
[5] 金昔陆, 陈滨凌, 吴卫江, 等.8种丹参素衍生物对兔血小板聚集性的影响[J].上海医科大学学报, 2000, 27(3):181-182.
JIN X L, CHEN B L, WU W J, et al.Effects of eight Danshensu's derivatives on rabbit platelet aggregation[J].Journal of Shanghai Medical University, 2000, 27(3):181-182.
[6] 王珏英, 邵以德, 张渊博, 等.β-苯基乳酸对心血管系统的实验研究[J].上海医科大学学报, 1991, 18(4):295-297.
WANG J Y, SHAO Y D, ZHANG Y B, et al.Experimental studies of β-phenyllactic acid on the coronary system[J].Journal of Shanghai Medical University, 1991, 18(4):295-297.
[7] LI X, NING Y, LIU D, et al.Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles[J].Food Chemistry, 2015, 186(1):265-270.
[8] KIM D W, KIM J H, KANG H K, et al.Dietary supplementation of phenyllactic acid on growth performance, immune response, cecal microbial population, and meat quality attributes of broiler chickens[J].Journal of Applied Poultry Research, 2014, 23(4):661-670.
[9] NICOLINE V, G G M, F V R.Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451(T) and Lactobacillus plantarum TMW1.468[J].Journal of Agricultural and Food Chemistry, 2006, 54(11):3 832-3 839.
[10] VALERIO F, LAVERMICOCCA P, PASCALE M, et al.Production of phenyllactic acid by lactic acid bacteria:An approach to the selection of strains contributing to food quality and preservation[J].FEMS Microbiology Letters, 2004, 233(2):289-295.
[11] 刘长建, 刘秋, 姜波, 等.泡菜中乳酸菌的分离及其苯乳酸产量研究[J].大连民族学院学报, 2014, 16(3):245-248.
LIU C J, LIU Q, JIANG B, et al.Phenyllactic acid-producing activity of lactic acid bacteria from pickled vegetable[J].Journal of Dalian Nationalities University, 2014, 16(3):245-248.
[12] 郁书怀.片球菌属乳酸菌乳酸脱氢酶生物合成苯乳酸的研究[D].无锡:江南大学, 2013.
YU S H.Research on phenyllactic acid production by lactate dehydrogenases from Pediococcus species of lactic acid bacteria[D].Wuxi:Jiangnan University, 2013.
[13] MU W, YU S, ZHU L, et al.Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound[J].Applied Microbiology and Biotechnology, 2012, 95(5):1 155-1 163.
[14] VAN DER MEULEN R, SCHEIRLINCK I, VAN SCHOOR A, et al.Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs[J].Applied and Environmental Microbiology, 2007, 73(15):4 741-4 750.
[15] MATTHEW R L A, FABIO D B, MICHAEL C, et al.Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry, 2009, 57(3):1 060-1 064.
[16] 李昱鼎.竹茶酒发酵工艺优化及抗氧化特性研究[D].福州:福建农林大学, 2013.
LI Y D.Study on fermentation technique of bamboo-tea wine and its antioxidant activities[D].Fuzhou:Fujian Agriculture and Forestry University, 2013.
[17] YU S, ZHOU C, ZHANG T, et al.Short communication:3-phenyllactic acid production in milk by Pediococcus pentosaceus SK25 during laboratory fermentation process[J].Journal of Dairy Science, 2015, 98(2):813-817.
[18] 吴仁蔚, 陈亨业, 郭俊陆, 等.食醋中苯乳酸的提取、鉴定及含量比较[J].中国酿造, 2020, 39(1):66-70.
WU R W, CHEN H Y, Guo J L, et al.Extraction, identification and content comparison of phenyllactic acid in vinegar[J].China Brewing, 2020, 39(1):66-70.
[19] WILKINS A L, LU Y, MOLAN P C.Extractable organic substances from New Zealand unifloral manuka (Leptospermum scoparium) honeys[J].Taylor & Francis, 2015, 32(1):3-9.
[20] DIMITROVA B, GEVRENOVA R, ANKLAM E.Analysis of phenolic acids in honeys of different floral origin by solid-phase extraction and high-performance liquid chromatography[J].Phytochem Analysis, 2007, 18(1):24-32.
[21] KUS′ P M, JERKOVIC′ I, TUBEROSO C I G, et al.Cornflower (Centaurea cyanus L.) honey quality parameters:Chromatographic fingerprints, chemical biomarkers, antioxidant capacity and others[J].Food Chemistry, 2014, 142(1):12-18.
[22] 张雯, 林毅侃, 黄雨晴, 等.在线二维高效液相色谱法测定发酵食品中的苯乳酸[J].食品与发酵工业, 2020, 46(9):243-249.
ZHANG W, LIN Y K, HUANG Y Q, et al.Establishment and application of a two dimensional high performance liquid chromatography method for phenyllactic acid in fermented food[J].Food and Fermentation Industries, 2020, 46(9):243-249.
[23] CAI H, ZHANG Q, SHEN L, et al.Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters[J].LWT-Food Science and Technology, 2019, 111(1):226-234.
[24] ZHOU W, FANG R, CHEN Q.Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing[J].Food Chemistry, 2017, 233:174-181.
[25] WANG P, MAO J, MENG X, et al.Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region[J].Food Control, 2014, 44:58-63.
[26] BUSTOS A Y, FONT DE VALDEZ G, GEREZ C L.Optimization of phenyllactic acid production by Pediococcus acidilactici CRL 1753.Application of the formulated bio-preserver culture in bread[J].Biological Control, 2018, 123:137-143.
[27] 张国华.不同地区传统面食发酵剂中菌群结构及优势菌种代谢的研究[D].杭州:浙江大学, 2014.
ZHANG G H.Microbial communities in traditional sourdoughs from different areas of China and metabolic activity of dominant microorganism[D].Hangzhou:Zhejiang University, 2014.
[28] WANG J P, YOO J S, LEE J H, et al.Effects of phenyllactic acid on production performance, egg quality parameters, and blood characteristics in laying hens[J].Journal of Applied Poultry Research, 2009, 18(2):203-209.
[29] COWLEY S, MAHONY J, VAN SINDEREN D.Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives[J].Trends in Food Science & Technology, 2013, 33(2):93-109.
[1] 李童, 钱斌, 周建弟, 徐岩, 王栋. 中性脲酶固定化降解黄酒中尿素[J]. 食品与发酵工业, 2021, 47(9): 70-75.
[2] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[3] 史瑛, 冯欣静, 周志磊, 姬中伟, 徐岳正, 毛健. 黄酒多糖对炎症性肠病及便秘作用机制的研究进展[J]. 食品与发酵工业, 2021, 47(9): 275-283.
[4] 黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[5] 张波, 谢广发, 李国龙, 孙国昌, 金建明, 朱炜俊, 刘菊. 黄酒生物酸化浸米与浸米浆水的利用[J]. 食品与发酵工业, 2021, 47(7): 168-174.
[6] 梁鑫, 陈思雨, 赵育, 雷钰, 孔倩倩, 万欣, 张宝善. 乳酸菌和酵母菌发酵红枣汁工艺优化及成分分析[J]. 食品与发酵工业, 2021, 47(7): 175-182.
[7] 吴小艳, 刘文星, 刘忠义, 李希宇, 付满, 李汀. 芒果酸奶发酵及后熟过程中乳酸菌素的产生及其抑菌作用[J]. 食品与发酵工业, 2021, 47(7): 183-188.
[8] 熊蝶, 袁岚玉, 李媛媛, 范鹏飞, 冯武. 陕西泡菜中降解亚硝酸盐乳酸菌的筛选及其发酵特性与耐受性研究[J]. 食品与发酵工业, 2021, 47(6): 139-144.
[9] 邢晓莹, 刘毅, 张怀敏, 李江涌, 王如福. 山西老陈醋醋酸发酵过程中优良产酸菌株的筛选及鉴定[J]. 食品与发酵工业, 2021, 47(6): 201-207.
[10] 王曼, 杨琛, 覃晓玉, 康孟杰, 郝桂芳, 王承明. 鲊肉粉中乳酸菌和葡萄球菌的筛选及鉴定[J]. 食品与发酵工业, 2021, 47(5): 22-27.
[11] 蒋彰, 周志磊, 姬中伟, 韩吉臣, 毛健, 周哲敏. 即墨黄酒煮糜工艺对挥发性物质的影响[J]. 食品与发酵工业, 2021, 47(5): 86-91.
[12] 史巧, 刘毕琴, 汤回花, 王馨蕊, 朱力舟, 赵楠, 李宏. 发酵蔬菜菌种应用及菌群调控研究进展[J]. 食品与发酵工业, 2021, 47(5): 273-281.
[13] 李娜, 崔梦君, 马佳佳, 雷炎, 郭壮, 张振东. 基于Illumina MiSeq测序和传统可培养方法的洪湖鲊广椒乳酸菌多样性研究[J]. 食品与发酵工业, 2021, 47(4): 110-115.
[14] 盖昱梓, 孙静娴, 黄刚, 金刚. 苹果酸-乳酸发酵细菌乙醇胁迫应答机制研究进展[J]. 食品与发酵工业, 2021, 47(3): 288-293.
[15] 宗原, 刘登峰, 刘以安. 基于改进蚁狮优化算法的黄酒发酵过程模型的参数辨识[J]. 食品与发酵工业, 2021, 47(2): 153-159.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn