Kim Ho Jin, Lee Mi Jin, Jeong Min Hee, Kim Jang Eok
National Agricultural Products Quality Management Service, Kimchun 740-871, Republic of Korea.
School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 702-701, Republic of Korea.
Int J Anal Chem. 2017;2017:6753481. doi: 10.1155/2017/6753481. Epub 2017 Feb 19.
A novel and simple method for detecting five glucosinolates (glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, and 4-methoxyglucobrassicin) in kimchi was developed using liquid chromatography-electrospray tandem mass spectrometry (LC-MS/MS). The chromatographic peaks of the five glucosinolates were successfully identified by comparing their retention times, mass spectra. The mobile phase was composed of A (acetonitrile) and B (water). As for glucosinolate, the relative quantities were found through sinigrin, and five different compounds that have not been previously discovered in kimchi were observed. Monitoring was carried out on the glucosinolate in 20 kimchis distributed in markets, and this study examined the various quality and quantity compositions of the five components. The glucoalyssin content ranged from 0.00 to 7.07 mol/g of day weight (DW), with an average content of 0.86 mol/g of DW, whereas the gluconapin content ranged from 0.00 to 5.85 mol/g of DW, with an average of 1.17 mol/g of DW. The content of glucobrassicanapin varied between 0.00 and 11.87 mol/g of DW (average = 3.03 mol/g of DW), whereas that of glucobrassicin varied between 0.00 and 0.42 mol/g of DW (average = 0.06 mol/g of DW). The 4-methoxyglucobrassicin content ranged from 0.12 to 9.36 mol/g of DW (average = 3.52 mol/g of DW). A comparison of the contents revealed that, in most cases, the content of 4-methoxyglucobrassicin was the highest.
采用液相色谱 - 电喷雾串联质谱法（LC-MS/MS）开发了一种新颖且简单的方法，用于检测泡菜中的五种硫代葡萄糖苷（异硫氰酸烯丙酯、黑芥子硫苷酸钾、葡糖芸苔素、硫代葡萄糖苷和4-甲氧基硫代葡萄糖苷）。通过比较五种硫代葡萄糖苷的保留时间和质谱图，成功鉴定出了它们的色谱峰。流动相由A（乙腈）和B（水）组成。对于硫代葡萄糖苷，通过芥子硫苷确定其相对含量，并观察到五种先前未在泡菜中发现的不同化合物。对市场上销售的20种泡菜中的硫代葡萄糖苷进行了监测，本研究考察了这五种成分的各种质量和数量组成。异硫氰酸烯丙酯含量在0.00至7.07 μmol/g干重（DW）之间，平均含量为0.86 μmol/g DW；而黑芥子硫苷酸钾含量在0.00至5.85 μmol/g DW之间，平均为1.17 μmol/g DW。葡糖芸苔素含量在0.00至11.87 μmol/g DW之间变化（平均 = 3.03 μmol/g DW），硫代葡萄糖苷含量在0.00至0.42 μmol/g DW之间变化（平均 = 0.06 μmol/g DW）。4-甲氧基硫代葡萄糖苷含量在0.12至9.36 μmol/g DW之间（平均 = 3.52 μmol/g DW）。含量比较表明，在大多数情况下，4-甲氧基硫代葡萄糖苷的含量最高。
