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Differentiation of qualified tea beverages from spoiled ones by the LC-MS-based analysis of their polycarboxylic acids

引用

Food Quality and Safety 2023年第1期7卷 138-144页

作者：康宇婷李城华李慧茹栗婧蒋可志 College of Material Chemistry and Chemical EngineeringKey Laboratory of Organosilicon Chemistry and Material Technology of Ministry of EducationHangzhou Normal UniversityHangzhouChina

polycarboxylic acids(PACs)are important metabolic products in almost all living bodies,yet current analytical methods for detection of PACs in tea beverages are still unsatisfactory due to the complex matrix and physicochemical properties of PACs.In this work,a rapid method was developed for the simultaneous determination of 7 PACs,including tartaric acid,α-ketoglutaric acid,malic acid,malonic acid,cis-aconitic acid,succinic acid,and fumaric acid,in beverages,based on selective removal of the matrix in combination with liquid chromatography–mass spectrometry(LC-MS)analysis.By stirring with activated carbon and the Na2CO3 solution,the matrix in beverages was selectively removed,and PACs were almost retained in the supernatant of diluted Na2CO3 solution.Under optimized parameters,the limit of quantitation for the PACs was in the range of 1–50 ng/mL,and the content of the PACs in 8 beverages was determined with the recovery range of 72.2%–122.5%.The contents of malic acid,malonic acid,and succinic acid in tea beverages were found to be greater than those in non-tea beverages.Moreover,the concentration of these PACs in beverages was found to be multiplied many times in their deterioration period,especially for fumaric acid andα-ketoglutaric acid.These results indicated that PACs can be selected as a criterion to differentiate qualified tea beverages from spoiled beverages.

关键词： Tea beverage deterioration polycarboxylic acid simultaneous determination liquid chromatography-mass spectrometry

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