超高效液相色谱-串联高分辨质谱技术结合组学技术鉴别异味盐

目的建立食盐异味成分的定性分析方法,并对异味盐和非异味盐进行区分和鉴别。方法利用超高效液相色谱-串联高分辨质谱技术分离和鉴别异味盐中多种成分:采用乙腈作为提取溶剂, ACQUITY UPLC BEH Amide色谱柱分离,ESI离子源电离,全扫描离子模式对未知成分进行定性分析。运用组学分析软件Compound Discoverer 3.0对UPLC-HRMS数据进行主成分分析,mzCloud质谱库进行未知化合物鉴定。结果主成分分析结果表明异味盐和非异味盐样品间存在明显差异,二者差异的主要特征化合物有丙酸、异丁酸、戊酸、己酸,以及庚酸和环戊乙酸。而非异味盐中井矿盐、湖盐和海盐样品之间并不能区分明显的差异性。结论本方法具有快速、简易、有效的特点,可以成功区分和鉴别异味盐和非异味盐。

Identification of smelly salt by ultra performance liquid chromatography-high resolution mass spectrometry combined with omics

Objective To establish a qualitative method for the determination of odor components in table salt and distinguish and differentiate smelly salt from non-smelly salt. Methods Various components in smelly salts were detected by ultra performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) technique. The extraction solvent was acetonitrile, chromatographic column was ACQUITY UPLC BEH Amide, ESI ion source was chosento ionization, and the unknown components were qualitatively analyzed by full-scan ion mode. Principal component analysis was performed on UPLC-HRMS data using Compound Discoverer 3.0, and mzCloud mass spectrometry library was used for identification of unknown compounds. Results The results of PCA showed that there were significant differences between the samples of smelly salt and non- smelly salt, and the main characteristic compounds of the differences were propionic acid, isobutyric acid, pentanoic acid, caproic acid, heptanoic acid and cyclopentanoacetic acid. However, there was no obvious difference among the samples of non-smelly salt, lake salt and sea salt. Conclusion This method is rapid, simple and effective, which can distinguish and identify the salt with and without peculiar smell.