食品与发酵工业2024，Vol.50Issue(16)：306-312,7.DOI:10.13995/j.cnki.11-1802/ts.038224
白兰地原酒及成品酒中九种生物胺含量分析
Characteristic analysis of nine kinds of biogenic amine content in brandy raw wine and finished wine
摘要
Abstract
A method for determining the content of 9 biogenic amines in brandy by liquid chromatography-quadrupole/electrostatic field orbit trap high-resolution mass spectrometry was established.The brandy samples were directly injected into HPLC after being filtrated by an aqueous filter membrane and separated by a C18(100 mm ×4.6 mm × 2.6 μm)column.Acetonitrile and 1％formic acid aqueous solution were used as mobile phase for gradient elution.The mass spectrometry data was detected by electrospray ionization scanning in tMS2mode,and quantified by external standard method.Results showed that in the range of 0.01-10 mg/L,the concentration of biogenic amines had a good linear correlation with peak area(r＞0.995 2).The limits of detection were 0.02-2.26 μg/L,and the limits of quantification were 0.05-7.55 μg/L.The average recovery of samples was 80.8％-119.2％.The contents of bioamines in raw brandy(5.0-113 μg/L)and finished brandy(21.0-106 μg/L)were significantly different.Especially,histamine and tyramine were the main biogenic amines in hydrochloride in the low-end finished brandies,meanwhile,pyridoxamine hydrochloride had the highest content in high-end brandies.In addition,production processes and conditions could also affect the types and content of biogenic amines in brandy.The method is simple and rapid,has good sensitivity,recovery,and precision,and it is suitable for the detection of low-concentration bio-amines in brandy.关键词
白兰地/生物胺/高分辨质谱/酿造工艺/含量分析Key words
brandy/biogenic amines/high-resolution mass spectrometry/brewing process/content analysis引用本文复制引用
郭叶弟,李春扬,孙溪,张葆春,商禹,辛鹏,于立娜,王晨慧,柴晓,程劲松,张晓磊..白兰地原酒及成品酒中九种生物胺含量分析[J].食品与发酵工业,2024,50(16):306-312,7.基金项目
国家自然科学基金项目(31701569) （31701569）
中轻集团科技创新基金项目(ZQ2022JC-JY01) （ZQ2022JC-JY01）
