基于GC-MS和LC-MS的人参冰酒成分分析

为研究人参冰酒的活性成分，采用气相色谱-三重四极杆质谱(GC-QQQ-MS/MS)法，通过DB-Heavy WAX色谱柱(30 m×0.25 mm×0.25 μm)分离，以分流比1∶20，程序升温的方法对人参冰酒中挥发性成分进行分析。采用超高效液相色谱-四极杆静电场轨道阱高分辨质谱(UPLC-Q-Orbitrap-HRMS)法，通过 Sigma HPLC Column C18色谱柱(5 cm×3.0 mm×2.7 μm)，以乙腈-0.1%甲酸水溶液为流动相，流速0.2 mL/min，梯度洗脱的方法分析人参冰酒中多酚和皂苷类成分。根据高分辨质谱提供的准分子离子峰和碎片离子信息，得到化合物的相对分子质量和结构信息，结合化合物的保留时间和相关文献，共鉴定出28种挥发性成分、28种皂苷类成分和24种多酚类成分。本研究有助于明确人参冰酒的有效成分，可为人参冰酒的鉴别及质量评价提供数据支持。

Component Analysis of Ginseng Ice Wine by GC-MS and LC-MS

Ginseng can be used as medicine and food, and has the function of immune regulation. The diversified deep-processed products of ginseng functional food are a hot research topic nowadays. Ginseng and Vidal ice-grapes are fermented at low temperatures. In this way, the polysaccharide-based ginsenosides of ginseng are converted into Rg2, Rf, Rg3, Rg5, CK, etc. and the bioavailability of them are significantly improved. The ginseng ice wine has a delicate and mellow entrance, and a long aftertaste, which has the functions of relieving physical fatigue, relaxing blood vessels, and enhancing immunity. The aroma components and non-volatile components of ginseng ice wine can reflect the quality and production process of the wine. In order to study the active ingredients of ginseng ice wine, gas chromatography-triple quadrupole mass spectrometry (GC-QQQ-MS/MS) was used to pass a DB-Heavy WAX column (30 m×0.25 mm×0.25 μm) with a split ratio of 1∶20, the method of temperature programmed was used to analyze the volatile components in ginseng ice wine. Ultra performance liquid chromatography-quadrupole-orbitrap-high resolution mass spectrometry (UPLC-Q-Orbitrap-HRMS) was used to analyze the ginsenosides and polyphenols in ginseng ice wine. The polyphenols and ginsenosides in ginseng ice wine were analyzed by Sigma HPLC column C18 (5 cm×3.0 mm×2.7 μm) using acetonitrile-0.1% formic acid aqueous solution as mobile phase with the flow rate of 0.2 mL/min and gradient elution method. According to the quasi-molecular ion peak and fragment ion information provided by high-resolution mass spectrometry, the relative molecular mass and structure information of the compounds could be analyzed. Combining the retention time and related literature data, a total of 28 volatile components, 28 ginsenosides and 24 polyphenols were identified, which clarified the material basis of ginseng ice wine, and could be used for the identification and quality evaluation of ginseng ice wine. This research provides a theoretical basis for the further development of ginseng ice wine and a foundation for the development of ginseng functional food.