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研究生: 黃于娟
Yu-Chuan Huang
論文名稱: 以液相層析串聯式質譜技術檢測啤酒中的苦味化合物
Quantification of bitterness compounds in beers using LC-MS
指導教授: 陳頌方
Chen, Sung-Fang
學位類別: 碩士
Master
系所名稱: 化學系
Department of Chemistry
論文出版年: 2020
畢業學年度: 108
語文別: 中文
論文頁數: 73
中文關鍵詞: 苦味化合物啤酒液相層析 -串聯式質譜儀定量
英文關鍵詞: Bitterness compounds, Beer, LC-MS/MS, quantification
DOI URL: http://doi.org/10.6345/NTNU202001234
論文種類: 學術論文
相關次數: 點閱:130下載:0
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  • 謝誌 I 中文摘要 II Abstract III 目錄 IV 表目錄 VII 圖目錄 VIII 第一章 序論 1 第一節 啤酒與苦味化合物 1 一、啤酒 1 二、啤酒製作流程 3 三、苦味化合物 4 四、常見啤酒苦度檢測方法 8 第二節 高效能液相層析技術 9 一、高效能液相層析法 9 二、層析管柱 11 三、偵測器 13 第三節 質譜儀技術 14 一、電噴灑游離法 16 二、三段四極桿串聯式質譜儀 18 三、電子倍增管 21 第四節 多重反應監測之定量分析 22 第五節 實驗動機與目的 24 第二章 實驗材料與分析方法 25 第一節 實驗試劑 25 第二節 實驗樣品 26 第三節 實驗設備 27 第四節 實驗方法 28 一、國際苦度值(International Bitterness Unit, IBU)測定 28 二、SRM標準參考法(Standard Reference Method) 29 三、樣品前處理 30 四、高效能液相層析參數設定 31 五、質譜儀參數設定 32 六、校正曲線之繪製 33 七、方法驗證 34 第三章 結果與討論 35 第一節 優化高效能液相層析參數 35 一、層析管柱的選擇 35 二、移動相 37 三、梯度優化 42 第二節 優化質譜儀參數設定 44 一、離子源參數 44 二、離子對的選擇與電壓優化 46 第三節 方法驗證 49 一、檢量線 49 二、準確度與精密度 52 三、回收率 54 四、基質效應 55 第四節 定量市售及精釀啤酒之苦味成分 58 一、國際苦度值的測定 58 二、SRM標準參考法測定 59 三、液相層析串聯式質譜儀之定量結果 60 第四章 結論與未來展望 69 參考文獻 70

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