Identification of N-glucosyl ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass spectrometer

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• 作者：Eva de Rijke ; Nico Bouter ; Bart J. Ruisch ; Stephan Haiber ; Thorsten Kö ; nig
• 关键词：Mass spectrometry ; Liquid chromatography ; N-Glucosyl ethanolamine ; Accurate mass ; Chloride attachment ; Wine ; Flavour
• 刊名：Journal of Chromatography A
• 出版年：2007
• 期刊代码：47_00219673
• 类别：ch
• 出版时间：13 July 2007
• 卷：1156
• 期：1-2
• 页码：296-303
• 文件大小：619 K

摘要

In this study a specific taste modulating flavour-ingredient, N-glucosyl ethanolamine, was determined in two Beerenauslese wines using two different LC–MS techniques. For a first screening LC–MS² on an ion-trap mass spectrometer with negative electrospray ionization (ESI(−)) was applied. Sensitivity (and selectivity) was successfully increased approx. 10-fold by post-column addition of chloroform to form [M + Cl]⁻ species. In a second step LC–MS² on a triple-quadrupole mass spectrometer in accurate mass mode confirmed the presence of N-glucosyl ethanolamine in wine. The application of the right MS² transitions for an unambiguous identification is discussed. N-Glucosyl ethanolamine concentrations in the wines were found to be 1.1 and 4.0 μg/l.