高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析

为探究烤鸭皮上色机理，对烤鸭皮色素进行提取，经超声提取后采用高效液相色谱-串联质谱法对色素分离，并结合紫外-可见吸收光谱、傅里叶变换红外光谱进行结构鉴定。结果表明：随着烤制时间的延长，烤鸭皮色泽L*值逐渐下降，a*值和b*值上升。烤鸭皮色素在波长210?nm处有紫外-可见最大吸收。傅里叶变换红外光谱分析表明，色素中含有长链化合物和官能团为—OH、C＝O、—NH2、—CHO和高共轭C＝C的化合物。色素中还发现至少含有6?种化合物，其相对分子质量分别为365.11、301.14、277.22、303.23、353.27、279.23。鸭皮色素由长链脂肪酸酯、齐聚物、氧化还原反应产物、脂肪氧化产生的衍生物以及酰胺和醛类等多种化学成分组成。

Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS

In order to explore the mechanism of color formation of roast duck, pigment was extracted ultrasonically and separated by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). In addition, the structure of the pigment was identified by ultraviolet visible (UV-VIS) spectroscopy and Fourier transform infrared spectroscopy (FT-IR). The results showed that the brightness value (L*) of roast duck skin decreased, and both the redness value (a*) and yellowness value (b*) increased with the increase of roasting time. The UV-VIS spectrum showed a maximum absorption peak at 210 nm. The FT-IR spectrum showed that the pigment contained at least six compounds with functional groups of –OH, C=O, –NH2, –CHO and high conjugated C=C , whose molecular masses were 365.11, 301.14, 277.22, 303.23, 353.27, and 279.23 respectively. These constituents included long-chain fatty acid esters, oligomers, redox reaction products, derivatives produced by lipid oxidation, amides and aldehydes.