Determination of Four Flavors in Rice by High-performance Liquid Chromatography Quadruple Rod/Electrostatic Field Orbital Trap High-resolution Mass Spectrometry
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Abstract:
A method for determining four flavor compounds in rices by high-performance liquid chromatographyquadrurpole/electrostatic field orbitrap high-resolution mass spectrometry (HPLC-Q/Qrbitrap MS) was developed. The rice samples were soaked in a water solution, extracted by acidified acetonitrile, vortexed via oscillation for 12 min, and then centrifuged, the extract passed through a C18 solid-phase extraction column, and the effluent passed through a 0.45 μm filter membrane. The gradient elution was carried out with acetonitrile -0.1% (V/V) formic acid solution as the mobile phase, and Agilent EclipsePlus C18 (100 mm×2.1 mm, 1.8 μm) was used as the chromatographic column. The positive ion mode and Full MS/dd-MS2 scanning mode were used in the mass spectrometry. The corresponding peak area of parent ions extracted from the first-order mass spectrometry was quantified, and the secondary ions obtained by automatic trigger scanning were qualitatively confirmed. The samples were analyzed based on the external standard method. Under the established chromatographic conditions, four flavor compounds were well separated. The detection limits and quantification limits were 15 μg/kg and 50 μg/kg, respectively. Good linearity was obtained in the range of 5~500 ng/mL, and the correlation coefficients were all higher than 0.99. The average recoveries at three concentration levels were in the range of 79.0%~95.8% and the relative standard deviations (RSDs) were in the range of 3.1%~7.7%. The proposed method requires a simple sample treatment, and results in a high recovery rate and high stability. Therefore, can be used to screen and confirm four rice flavors, which is of great significance for regulation the application of the flavors in rice.
