气相色谱/高分辨率质谱法鉴定玫瑰中新化合物

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2022-02-25 DOI:10.1002/ffj.3692
Pierre-Alain Remy, Elise Sarrazin, Christophe Pérès, José Dugay, Nathalie David, Jér?me Vial
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引用次数: 2

摘要

采用气相色谱/高分辨率质谱法(HRMS)对大马士革月季和刺叶月季中的新化合物进行了鉴定。这些化合物是从无水玫瑰的主要醇类(苯乙醇、香叶醇、香茅醇、橙醇和(E,E)-法尼醇)中提取的酯类。基于低分辨率质谱(LRMS)和HRMS数据,首次提出了假设。在第二阶段,利用极坐标柱和极坐标柱对候选结构的标准进行综合和分析。比较了这些标准品的LRMS谱和极性保留指数(RI)。19个分子中只有4个分子通过这三个标准验证,这主要是由于标准分子与玫瑰绝对物中检测到的化合物之间的极性RIs存在重要差异。在第三阶段,用合成的标准品加入绝对物,并在极性柱和极性柱上用HRMS分析以确认这些候选结构的存在。最后,从大马士革蔷薇和刺叶蔷薇中鉴定出19个新化合物。
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Identification of novel compounds in rose absolute with gas chromatography/high-resolution mass spectrometry

Gas Chromatography/High-Resolution Mass Spectrometry (HRMS) was used to identify new compounds in Rosa damascena and Rosa centifolia absolutes. These compounds were esters derived from the main alcohols of rose absolute (phenylethyl alcohol, geraniol, citronellol, nerol, and (E,E)-farnesol). Based on low-resolution mass spectrometry (LRMS) and HRMS data of rose absolutes, hypotheses were first formulated. In a second stage, the standards of these candidate structures were synthetized and analyzed by LRMS using apolar and polar columns. LRMS spectra of these standards, and apolar and polar retention indices (RI) were compared with those of candidate structures. Only four out of nineteen molecules were validated by these three criteria mostly due to an important difference of polar RIs between the standards and the compounds detected in rose absolutes. In a third stage, absolutes were spiked with synthesized standards and were analyzed by HRMS on both apolar and polar columns to confirm the presence of these candidate structures. Finally, 19 new compounds were identified in Rosa damascena and Rosa centifolia absolutes.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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