液相色谱-碳同位素比值质谱法在梨汁鉴假中的应用
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摘要
利用液相色谱-碳同位素比值质谱法,检测63个纯梨汁样品中果糖、葡萄糖、二糖、寡糖、有机酸的百分含量及其δ13C值,得出如下结论:(1)纯梨汁中各组分百分含量范围分别为:果糖:52. 64%～60. 37%,葡萄糖:17. 01%～22. 03%,寡糖:1. 32%～2. 87%,有机酸:17. 22%～27. 47%;(2)果糖、葡萄糖、寡糖、有机酸的δ13C值范围分别为:-26. 10‰～-28. 32‰,26. 62‰～-29. 04‰,27. 91‰～-29. 62‰,-23. 09‰～-27. 10‰,二糖未检出。对市售梨汁进行研究,检测出掺假梨汁。
A new method for the detection of pear juice adulteration using liquid chromatography carbon-isotope ratio mass spectrometry( LC C-IRMS) was developed in terms of both the percentage and the value of δ13 C of fructose,glucose,disaccharide,oligosaccharide,organic acid in pure pear juice. We obtained the following results:( 1) The percentages of fructose,glucose,oligosaccharide,organic acids are 52. 64% ～ 60. 37%,17. 01% ～ 22. 03%,1. 32% ～ 2. 87% and17. 22% ～ 27. 47%,respectively.( 2) The values of δ13 C in fructose,glucose,oligosaccharide,organic acids are-26. 10‰ ～-28. 32‰,26. 62‰ ～-29. 04‰,27. 91‰ ～-29. 62‰ and-23. 09‰ ～-27. 10‰,respectively. The method is used to find out which kind of pear juice is not pure.
A new method for the detection of pear juice adulteration using liquid chromatography carbon-isotope ratio mass spectrometry( LC C-IRMS) was developed in terms of both the percentage and the value of δ13 C of fructose,glucose,disaccharide,oligosaccharide,organic acid in pure pear juice. We obtained the following results:( 1) The percentages of fructose,glucose,oligosaccharide,organic acids are 52. 64% ～ 60. 37%,17. 01% ～ 22. 03%,1. 32% ～ 2. 87% and17. 22% ～ 27. 47%,respectively.( 2) The values of δ13 C in fructose,glucose,oligosaccharide,organic acids are-26. 10‰ ～-28. 32‰,26. 62‰ ～-29. 04‰,27. 91‰ ～-29. 62‰ and-23. 09‰ ～-27. 10‰,respectively. The method is used to find out which kind of pear juice is not pure.
引文
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[18] AOAC Official Method 998. 12,C-4 plant sugars in honey[S]. USA:Association of official Analytical Chemists,1998
[2] Wang C N. J Yunnan Univ.,1999,21(52):110王常糯.云南大学学报,1999,21(52):110
[3] Ehling S,Cole S. J Agric Food Chem.,2011,59(6):22
[4] Yamamoto A,Kawai M,Miwa T,et al. J Agric Food Chem.,2008,56(16):7302
[5] Thavarajah P,Low N H. J Agric Food Chem.,2006,54(13):4861
[6] Directive 2012/12/EU of the European Parliament and of the Council of 19 April[S].
[7] Rossmanna. Food Res. Int.,2001,17(3):347
[8] Bricout J. J Assoc Off Anal Chem.,1973,56(3):739
[9] Dongmann G,Nurnberg H W. Radiat Environ. Biophys.,1974,11(1):41
[10] John D,Wilson A T. Plant Physiol. 1983,72(3):725
[11] Jamin E,Guerin R,Retif M,et al. J. Agric Food Chem.,2003,51(18):5202
[12] Fei,X Q,Wu B,Shen C Y,et al. Chin J Chrom,2011,29(1):15费晓庆,吴斌,沈崇钰等.色谱,2011,29(1):15
[13] Fei X Q,Shen C Y,Wu B,et al. J Chin Mass Spectr Soc.,2014,35(2):144费晓庆,沈崇钰,吴斌,等.质谱学报,2014,35(2):144
[14] Tan M R,Lin H,Shen C Y,et al. J Chin Mass Spectr Soc.,2015,36(4):334谭梦茹,林宏,沈崇钰,等.质谱学报,2015,36(4):334
[15] Tan M R,Fei X Q,Wu B,et al. J Instr Anal.,2016,35(8):1031谭梦茹,费晓庆,吴斌,等.分析测试学报,2016,35(8):1031
[16] Tan M R,Zhang R,Fei X Q,et al. J. Food Saf Qual.,2017,8(5):1565谭梦茹,张睿,费晓庆,等.食品安全质量检测学报,2017,8(5):1565
[17] Gao H Y,Wang S G,Liao X J,et al. Acta Agric Boreali Sin.,2004,19(2):104高海燕,王善广,廖小军,等.华北农学报,2004,19(2):104
[18] AOAC Official Method 998. 12,C-4 plant sugars in honey[S]. USA:Association of official Analytical Chemists,1998