Rapid Identification of Aroma Components of Pixian Broad-Bean Paste by Soft Ionization by Chemical Reaction in Transfer-Mass Spectrometry
傅小玲 1张聪 1丛梦 1万如风 1李伟丽 1吴韬1
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作者信息
1. 西华大学食品与生物工程学院,四川成都 610039
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摘要
为快速评价郫县豆瓣酱发酵过程中香气物质的差异性,利用流过式介质电离质谱(soft ionization by chemical reaction in transfer-mass spectrometry,SICRIT-MS)技术结合多 元统计方法,对不同发酵时期的郫县豆瓣酱的香气物质进行了代谢组学研究.结果显示,SICRIT-MS完成单次检测仅需要1～3s.此外,在质谱正离子模式下筛选了 18个差异成分,负离子模式下11个差异成分.这些成分可以作为潜在的鉴别不同发酵时期豆瓣酱样品的特征标记成分.SICRIT-MS结合代谢组学技术为实现郫县豆瓣酱快速分级提供理论和技术支撑.
Abstract
To rapidly evaluate the differences in aroma compounds during the fermentation process of Pixian broad-bean paste,a metabolomics study was conducted using soft ionization by chemical reaction in transfer-mass spectrometry(SICRIT-MS)technology combined with multivariate statistical methods.The results revealed that SICRIT-MS completed a single detection in only 1～3 seconds.In addition,18 differential components were identified in positive ion mode of mass spectrometry,and 11 in negative mode.These components can serve as potential characteristic markers to identify samples at different fermentation stages of broad-bean paste.The combination of SICRIT-MS and metabolomics techniques can provide the theoretical and technological support for rapid classification of Pixian broad-bean paste.
关键词
流过式介质电离质谱/发酵豆瓣酱/快速鉴定
Key words
soft ionization by chemical reaction in transfer-mass spectrometry(SICRIT-MS)/broad-bean during fermentation period/rapid identification
维普
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