基于食品组学技术的干邑白兰地真假鉴别研究
目的 建立一种基于食品组学技术对干邑白兰地真假鉴别的方法。方法 白兰地样品过0.45 μm滤膜, 在高分辨质谱Full MS/dd MS2扫描模式下采集数据, 采用Compound Discoverer 3.0对样品数据进行主成分分析(principal component analysis, PCA)和差异分析, 并通过mzCloud网络数据对干邑白兰地中的化合物检索鉴定。结果 PCA分析显示真假白兰地和同一品牌不同等级的白兰地均可以实现明显区分。根据差异化合物的母离子的精确质量数、母离子同位素组成及二级质谱信息鉴定出19种化合物, 这些化合物在真假酒样中含量不同。结论 该方法简单、快速、准确, 为干邑白兰地的真假鉴别及组分鉴定提供参考。
Objective To establish a method for the identification of the true and false of Cognac brandy based on foodomics technology. Methods Brandy samples were filtered through 0.45 μm membrane and the data were collected under Full MS/dd MS2 scanning mode of high resolution mass spectrometry. Principal component analysis (PCA) and difference analysis were performed on the sample data by Compound Discoverer 3.0, and the compounds in Cognac brandy were retrieved and identified by mzCloud network data. Results The results of PCA indicated that true and false Cognac brandy samples were clearly distinguished as well as the different grades of the same brand. Based on the accurate mass of the parent ion of the differential compound, the parent ion isotope composition and the secondary mass spectrometry information, 19 compounds were identified, and these compounds were different in the true and false wine samples. Conclusion The method is simple, rapid and accurate, which provides references for the identification of Cognac brandy and its components.
标题：基于食品组学技术的干邑白兰地真假鉴别研究
英文标题：Identification of the true and false of Cognac brandy based on foodomics technology
作者：
刘嘉飞 广东省食品检验所
张静 广东省食品检验所
汪廷彩 广东省食品检验所
杨中花 广东省食品检验所
陈垛洁 广东省食品检验所
王立亚 广东省食品检验所
雷毅 广东省食品检验所
王晶 广东省疾病预防控制中心
梁旭霞 广东省食品检验所
中文关键词:干邑白兰地,真假鉴别,食品组学,超高效液相色谱-串联高分辨质谱法,
英文关键词:Cognac brandy,identification of true or false,foodomics,ultra performance liquid chromatography- tandem high resolution mass spectrometry,
发表日期：2019-04-11
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