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Citation: LIANG Hua-Zheng, YANG Shui-Ping, CHEN Shuang-Xi, CHEN Huan-Wen, LIU Qing. Rapid Determination of Fingerprinting of Condiment Vegetables by Surface Desorption Atomospheric Pressure Chemical Ionization Mass Spectrometry[J]. Chinese Journal of Applied Chemistry, ;2010, 27(5): 606-610. doi: 10.3724/SP.J.1095.2010.90375 shu

Rapid Determination of Fingerprinting of Condiment Vegetables by Surface Desorption Atomospheric Pressure Chemical Ionization Mass Spectrometry

a. Department of applied Chemistry, East China Institute of Technology, Fuzhou 344000;
b. College of Chemistry, Jilin Uniuersity, Changchun 130021;
c. Beijing Center for Physical and Chemical Analysis, Beijing

Received Date: 2 June 2009
Revised Date: 3 September 2009

A surface desorption atomospheric pressure chemical ionization mass spectrometry(SDAPCI-MS) method was employed to directly fingerprint 3 condiment vegetables including leek,onion,garlic with neither sample pre-treatment nor toxic chemical contamination.Identification of the molecular structure of desired ions was demonstrated by tandem mass spectrometry(MS/MS).The results show that the main components in chemical fingerprint spectrum of leek are 2-methyl-2-pentenal,methyl methanethiosulfinate,methyl allylthiosulfinate etc.,among which both methyl methanethiosulfinate and methyl allylthiosulfinate give a relatively strong signal of M+H₂O^·+. Intact onion bulb shows so few signals in the mass spectrum that only initial ions caused by corona discharge,such as H₃O⁺(OH),and O₂⁺,are detected.On the other hand,dissected onion bulb gives contrastively increased mass spectrum signals,namely,S-propentyl sulphinate,propyl allylthiosulfinate and propyl propylthiosulfinate.While allyl allylthiosulfinate is detected as the main volatiles of intact garlic bulb,dissected garlic bulb mainly gives S-propentyl sulphinate.Some other signals of interested,such as methyl methanethiosulfinate,methyl allylthiosulfinate from leek,S-propentyl sulphinate from onion and allyl allylthiosulfinate from garlic were structurally identified by tandem mass spectrometry(MS/MS).As the experimental findings shows,SDAPCI-MS technique is qualified for rapid non invasive analysis without sample manipulation prior to experiment,and provides practical and potential application in non-destructive testing and quality control for food.
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