摘要
采用表面解吸常压化学电离质谱技术在无需样品预处理的前提下,对香辛蔬菜如韭菜、洋葱和大蒜的挥发性成分进行了快速检测,并对部分成分进行了二级串联质谱分析。结果表明,韭菜叶片挥发性主要成分为2-甲基-2-戊烯、二甲基硫代亚磺酸酯、甲基烯丙基硫代亚磺酸酯等,其中二甲基硫代亚磺酸酯和甲基烯丙基硫代亚磺酸酯产生较强的M+H2O.+信号。未切开的洋葱鳞茎挥发性成分质谱信号较弱,质谱图中主要是一些电晕放电产生的初始离子信号。切开后的洋葱鳞茎挥发性成分质谱信号明显增强,主要是丙烯基次磺酸、丙基烯丙基硫代亚磺酸酯和二丙基硫代亚磺酸酯。大蒜鳞茎挥发性成分主要是二烯丙基硫代亚磺酸酯。切开后的大蒜鳞茎挥发性成分主要是丙烯基次磺酸。实验对韭菜的二甲基硫代亚磺酸酯和甲基烯丙基硫代亚磺酸酯、洋葱的丙烯基次磺酸、大蒜的二烯丙基硫代亚磺酸酯进行了二级串联质谱分析。表面解吸常压化学电离质谱技术无需样品预处理,分析速度快且对样品不造成破坏。
A surface desorption atomospheric pressure chemical ionization mass spectrometry（SDAPCI-MS） method was employed to directly fingerprint 3 condiment vegetables including leek,onion,garlic with neither sample pre-treatment nor toxic chemical contamination.Identification of the molecular structure of desired ions was demonstrated by tandem mass spectrometry（MS/MS）.The results show that the main components in chemical fingerprint spectrum of leek are 2-methyl-2-pentenal,methyl methanethiosulfinate,methyl allylthiosulfinate etc.,among which both methyl methanethiosulfinate and methyl allylthiosulfinate give a relatively strong signal of M＋H_2O·＋.Intact onion bulb shows so few signals in the mass spectrum that only initial ions caused by corona discharge,such as H_3O＋（OH）,and O＋_2,are detected.On the other hand,dissected onion bulb gives contrastively increased mass spectrum signals,namely,S-propentyl sulphinate,propyl allylthiosulfinate and propyl propylthiosulfinate.While allyl allylthiosulfinate is detected as the main volatiles of intact garlic bulb,dissected garlic bulb mainly gives S-propentyl sulphinate.Some other signals of interested,such as methyl methanethiosulfinate,methyl allylthiosulfinate from leek,S-propentyl sulphinate from onion and allyl allylthiosulfinate from garlic were structurally identified by tandem mass spectrometry（MS/MS）.As the experimental findings shows,SDAPCI-MS technique is qualified for rapid non invasive analysis without sample manipulation prior to experiment,and provides practical and potential application in non-destructive testing and quality control for food.
出处
《应用化学》
CAS
CSCD
北大核心
2010年第5期606-610,共5页
Chinese Journal of Applied Chemistry
关键词
表面解吸化学电离质谱
香辛蔬菜
挥发性成分
快速分析
surface desorption atomospheric pressure chemical ionization mass spectrometry
condiment vegetable
chemical fingerprinting
rapid analysis
