应用超高效液相色谱-串联质谱（ UPLC-MS／MS）技术定量检测了啤酒和麦汁中的2，5-二甲基-4-羟基-3（2H）-呋喃酮（DMHF）、2（或5）-乙基-5（或2）-甲基-4-羟基-3（2H）-呋喃酮（EMHF）和2-乙酰吡咯（2-AP）3种麦香风味物质。使用 C18固相萃取柱净化样品。采用 ACQUITY UPLC HSS T3色谱柱（50 mm×2.1 mm，1.8μm）分离，以0.1％（ v／v）甲酸水溶液和0.01％（ v／v）甲酸乙腈溶液为流动相进行梯度洗脱。结合这3种化合物的保留时间，在正离子模式下，采用多反应监测（ MRM）技术进行定量检测。当质量浓度低于1000μg／L 时，校准曲线的线性良好（R2＞0.999）。方法的加标回收率在74.3％～86.7％之间，相对标准偏差（RSD，n＝6）在4.8％～7.3％之间。由于酵母发酵时会生成 DMHF和 EMHF，导致啤酒中这两种物质的含量明显高于麦汁。某些品类啤酒如印度淡色爱尔啤酒（ IPA），通常含有较高的麦香风味物质。该法样品处理简单，选择性好，且灵敏、准确、重现性好，可用于啤酒生产的过程控制。
An ultra-high performance liquid chromatography-tandem mass spectrometry ( UPLC-MS/MS)method was developed for the simultaneous determination of three sweet fla-vor compounds in wort and beer including 2,5-dimethyl-4-hydroxy-3(2H)-furanone(DMHF),2 (or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone(EMHF)and 2-acetylpyrrole(2-AP). C18 solid-phase extraction( SPE)tubes were used to clean up samples. The analysis was per-formed on an ACQUITY UPLC HSS T3 column(50 mm×2. 1 mm,1. 8 μm)with gradient elution of mobile phase A( water containing 0. 1%( v/v)formic acid)and mobile phase B( acetonitrile containing 0. 01%( v/v ) formic acid ). These three compounds were identified by retention times in positive mode with multiple reaction monitoring( MRM)mode. Good linearities were observed(R2>0. 999)in the concentrations less than 1 000 μg/L. The recoveries were in the range of 74. 3%-86. 7%. The relative standard deviations( RSDs)( n=6)were between 4. 8%and 7. 3%. Both DMHF and EMHF can be produced by yeast during fermentation,which resul-ted in apparently higher concentrations in beer than the relevant wort. The concentrations of these compounds may be much higher in certain beer,such as the India Pale( IPA)beer. The method with simple and selective pretreatment measures was sensitive,accurate and reproduci-ble. It may be applied for the quality control in breweries.
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