Potential of Gas Chromatography−Orthogonal Acceleration Time-of-Flight Mass Spectrometry (GC-oaTOFMS) in Flavor Research
作者:Laurent B. Fay、Anthony Newton、Hervé Simian、Fabien Robert、David Douce、Peter Hancock、Martin Green、Imre Blank
DOI:10.1021/jf0261203
日期:2003.4.1
The quantitative data obtained using GC-oaTOFMS confirmed earlier results that the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone was favored in the xylose/glycine model reaction and 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone in the xylose/alanine model reaction. It was concluded that GC-oaTOFMS may become a powerful analytical tool for the flavor chemist for both identification and
气相色谱-正交加速飞行时间质谱(GC-oaTOFMS)是一项新兴技术,可提供高达7000的分离能力。本文涉及使用GC-oaTOFMS来鉴定食品中的风味成分。复杂的海鲜风味提取物,并定量在模型美拉德反应中形成的呋喃酮。选择了海产品提取物作为复杂食品风味的代表例,并且先前使用GC-四极杆MS对其进行了分析,未发现几个分子。GC-oaTOFMS分析集中在这些未知因素上,以评估其在风味研究中的潜力,尤其是在确定精确质量方面。N-甲基二硫二甲基胺,6-甲基-5-庚-2-酮和四氢-2,4-二甲基-4H-吡咯并[2,1-d] -1,3,根据分子离子及其主要片段的精确质量测定,成功鉴定出5-地噻嗪。进行第二组实验以测试GC-oaTOFMS进行定量的能力。发现校准曲线在10(3)的动态范围内是线性的,用于呋喃酮的定量。使用GC-oaTOFMS获得的定量数据证实了较早的结果,木糖/甘氨酸模型反应和2(或5)-乙基-4有利于形成4-羟基-2