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首页> 外文期刊>Food analytical methods >Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi
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Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi

机译：同位素稀释 - 液相色谱/质谱法的发展精确测定发酵白菜泡菜中辣椒素

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摘要

Reliable measurements of flavor compounds in fermented food are key for the characterization and standardization of commercial mass production. Among several important flavor compounds, capsaicinoids provide spiciness, one of the most important tastes in traditional Korean kimchi (seasoned and fermented vegetables). In this study, isotope dilution-liquid chromatography/mass spectrometry (ID-LC/MS/MS) was developed as a higher-order reference method for the accurate measurement of capsaicinoids to provide reference materials for reliable measurements and standardization in the kimchi industry. The developed method was validated by measuring gravimetrically fortified samples, and its performance parameters were evaluated. The method showed excellent repeatability (n >= 5) and reproducibility with < 1% relative standard deviation. The overall measurement uncertainty for individual capsaicinoids was < 3% at the level of 0.05 mg/kg or higher. Thus, the developed method exhibited a higher-order metrological quality.
机译：发酵食品中的风味化合物的可靠测量是商业批量生产的表征和标准化的关键。在几种重要的风味化合物中，辣椒素素提供了热感，传统韩国泡菜中最重要的口味（经验丰富和发酵蔬菜）。在该研究中，同位素稀释 - 液相色谱/质谱（ID-LC / MS / MS）被开发为用于精确测量辣椒素的高阶参考方法，以提供基金工业中可靠的测量和标准化的参考材料。通过测量重物强化样品来验证开发方法，评估其性能参数。该方法显示出优异的重复性（n> = 5），以及具有<1％相对标准偏差的再现性。单个辣椒素的整体测量不确定性在0.05mg / kg或更高的水平下<3％。因此，开发方法表现出更高级的计量质量。

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