首页|液质联用法同时测定烤烟型卷烟中的1-脱氧-1-L-脯氨酸-D-果糖和2-脱氧-2-L-脯氨酸-D-葡萄糖

液质联用法同时测定烤烟型卷烟中的1-脱氧-1-L-脯氨酸-D-果糖和2-脱氧-2-L-脯氨酸-D-葡萄糖

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1-脱氧-1-L-脯氨酸-D-果糖（Pro-Fru）和2-脱氧-2-L-脯氨酸-D-葡萄糖（Pro-Glu）是烤烟中重要的美拉德反应关键中间体（Amadori和Heyns化合物），对烟草香味和外观品质有重要影响。为实现烟草中这两种结构相似化合物的同时分析，建立了一种利用高效液相色谱-三重四极杆质谱（HPLC-MS/MS）测定烤烟型卷烟烟丝样品中Pro-Fru和Pro-Glu含量（质量分数）的方法。采用正离子多反应监测（MRM）模式，根据质谱碎裂机理分析选择各自的特征离子对（m/z）128/278和182/278作为定量离子进行分析，对10个烤烟型卷烟样品进行了测定。结果表明：方法加标回收率93.19%~101.46%，相对标准偏差（RSD）3.53%~8.54%，检测限0.12 ng/mL；10个烤烟型卷烟样品中Pro-Fru和Pro-Glu的含量分别为6.25~11.33和1.15~1.96 mg/g。该方法适用于烤烟型卷烟中Pro-Fru和Pro-Glu含量的同时、准确测定。
Simultaneous determination of 1-deoxy-1-L-proline-D-fructose and 2-deoxy-2-L-proline-D-glucose in Virginia type cigarette by HPLC-MS/MS
1-Deoxy-1-L-proline-D-fructose (Pro-Fru) and 2-deoxy-2-L-proline-D-glucose (Pro-Glu) compounds are two key intermediates (Amadori and Heyns compounds) of Maillard reaction, which have great influence on the flavor and appearance quality of flue-cured tobacco. A high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-MS/MS) was established to determine the contents of Pro-Fru and Pro-Glu compounds in cut filler of Virginia type cigarette simultaneously. Under positive ion multi-reaction monitoring (MRM) mode, the characteristic fragment ion pairs of Pro-Fru (m/z) at 128/278 (product ion/precursor ion) and Pro-Glu (m/z) at 182/278 (product ion/precursor ion) were selected according to the mechanism of mass fragmentation. Ten Virginia type cigarettes were determined, the results showed that: the spiked recoveries of the method ranged from 93.19% to 101.46% with the relative standard deviation (RSD) from 3.53% to 8.54%. The limit of detection was 0.12 ng/mL. The contents of Pro-Fru and Pro-Glu in these Virginia type cigarettes were 6.25-11.33 and 1.15-1.96 mg/g, respectively. This method is suitable for simultaneous and accurate determination of the contents of Pro-Fru and Pro-Glu in cut tobacco of Virginia type cigarette.

Maillard reactionVirginia type cigarette1-Deoxy-1-L-proline-D-fructose2-Deoxy-2-L-proline-D-glucoseHPLC-MS/MS

苑蘅、陈敏、王军

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中国农业大学食品科学与营养工程学院，北京市海淀区清华东路17号 100083

美拉德反应 烤烟型卷烟 1-脱氧-1-L-脯氨酸-D-果糖 2-脱氧-2-L-脯氨酸-D-葡萄糖 高效液相色谱-三重四极杆质谱(HPLC-MS/MS)

2016

10.16135/j.issn1002-0861.2016.0024

烟草科技
中国烟草总公司郑州烟草研究院

烟草科技

CSTPCDCSCD北大核心EI
影响因子：1.049
ISSN：1002-0861
年,卷(期)：2016.49(8)
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