| 红外光谱和质谱法鉴定三氯蔗糖及其 合成中间体的结构 |
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| 引用本文： | 孟慧琴,宫 萍,郝鹏飞,徐 丽,徐 琴,吕 宁.红外光谱和质谱法鉴定三氯蔗糖及其 合成中间体的结构[J].食品安全质量检测技术,2014,5(12):3808-3817. |
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| 作者姓名： | 孟慧琴 宫 萍 郝鹏飞 徐 丽 徐 琴 吕 宁 |
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| 作者单位： | 山东出入境检验检疫局检验检疫技术中心食品农产品检测中心, 暨南大学食品科学与工程系,山东出入境检验检疫局检验检疫技术中心食品农产品检测中心,山东出入境检验检疫局检验检疫技术中心食品农产品检测中心,山东出入境检验检疫局检验检疫技术中心食品农产品检测中心,山东出入境检验检疫局检验检疫技术中心食品农产品检测中心,山东出入境检验检疫局检验检疫技术中心食品农产品检测中心 |
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| 基金项目： | 国家自然科学(30671472) |
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| 摘 要： | 目的 研究验证三氯蔗糖及其合成中间体的结构表征。方法 用红外光谱仪扫描, 质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果 鉴定了三氯蔗糖及其合成中间体的主要官能团, 分子离子与碎片离子。结论 成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。
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| 关 键 词： | 三氯蔗糖 蔗糖-6-乙酸酯 三氯蔗糖-6-乙酸酯 红外光谱法 质谱法 |
| 收稿时间： | 2014/11/8 0:00:00 |
| 修稿时间： | 2014/12/2 0:00:00 |
Identification of molecular structure of sucralose and its intermediates by infrared spectrometry and mass spectrometry |
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| MENG Hui-qin,GONG Ping,HAO Peng-Fei,XU Li,XU Qin and LV Ning.Identification of molecular structure of sucralose and its intermediates by infrared spectrometry and mass spectrometry[J].Food Safety and Quality Detection Technology,2014,5(12):3808-3817. |
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| Authors: | MENG Hui-qin GONG Ping HAO Peng-Fei XU Li XU Qin and LV Ning |
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| Affiliation: | Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau, Department of Food Science and Engineering, Jinan University,Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau,Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau,Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau,Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau and Food and Agricultural Products Testing Agency, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau |
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| Abstract: | Objective To study the molecular structure of sucralose and its intermediates. Methods The sucrose-6-ester, sucralose-6-ester and sucralose were scanned by the infrared spectrometry (IR) and analyzed by the mass spectrometry (MS). Results The molecular ion, fragment ion and the functional groups of sucralose and its intermediates were identified. Conclusion The molecular structure of sucralose, sucrose-6-ester and sucralose-6-ester were successfully analyzed. |
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| Keywords: | sucralose sucrose-6-ester sucralose-6-ester infrared spectrometry mass spectrometry |
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