Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany.
Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany.
J Agric Food Chem. 2023 Jun 7;71(22):8622-8632. doi: 10.1021/acs.jafc.3c00935. Epub 2023 May 25.
Recent studies show the immense capacities of the unified quantitation of aroma and taste compounds using liquid chromatography-mass spectrometry (LC-MS). The goal of this study was to highlight the broad application of this unified method. Thus, a stable isotope dilution analysis quantification method of the most important key food odorants in various food categories by LC-MS was developed. Using the well-known derivatization agent 3-nitrophenylhydrazine for carbonyl derivatization and a newly developed approach for alcohol and thiol derivatization, a method for the quantitation of 20 key food odorants was established. Intraday precision was determined to be ≤26%, and interday precision was between 24 and 31%. Limits of quantitation were determined between 0.014 and 283 μg/kg. The work shows that a wide array of aroma compounds can be analyzed accurately by LC-MS.
最近的研究表明，液相色谱-质谱联用（LC-MS）在统一定量分析香气和味道化合物方面具有巨大的潜力。本研究的目的是强调这种统一方法的广泛应用。因此，开发了一种通过 LC-MS 对各种食品类别中最重要的关键食品气味物质进行稳定同位素稀释分析定量的方法。使用众所周知的羰基衍生试剂 3-硝基苯肼和新开发的醇和硫醇衍生方法，建立了 20 种关键食品气味物质的定量方法。日内精密度测定值≤26%，日间精密度在 24%至 31%之间。定量限在 0.014 至 283μg/kg 之间。该研究表明，液相色谱-质谱联用可以准确地分析多种香气化合物。
