基于超高效液相色谱飞行时间质谱的乌海市沙漠葡萄酒成分分析

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Identification of Chemical Components in Wuhai Desert Wine Based on UPLC-Q-TOF-MS

CAI Lijuan，LI Miaomiao， ZHU Li， PENG Dong，DANG Ying，DANG Jianhua （Wuhai Inspectionand Testing Center， Wuhai O16ooo， China）

Abstract： Objective： To conduct a qualitative analysis of the chemical components in desert wines from Wuhai city using ultra-high performance liquid chromatographycoupled with quadrupole time-of-flight mass spectrometry.Method： A Waters ACQUTY UPLC HSS T3 column （ （100mm×2.1 mm， 1.8μm ）was used. The mobile phase was 0.1% formic acid aqueous solution-acetonitrile （gradient elution），with a flow rate of 0.3mL⋅min-1 ， a column temperature of 40∘C ，and an injection volume of 3μL . An electrospray ionization source was employed， and data were collected in both positive and negative ion modes.Result： Atotalof114 chemical components were identified in the desert winesfrom Wuhai city.These compounds mainly included20 amino acids， 33 organic acids，24 flavonoids， etc.

Keywords： Wuhai desert wine; ultra-high performance liquid chromatography coupled with quadrupole time of-flight mass spectrometry; chemical constituents; structural identification

葡萄酒是用新鲜的葡萄或葡萄汁经完全或部分发酵酿成的酒精饮料，其化学成分复杂多样。（剩余4955字）