Product Analysis for Snack Confectionery with Fragmentless Ionization Mass Spectrometry

摘要

The fragmentless ionization that is a kind of soft-ionization generates no fragment ions. It is different from e.g., conventional electron ionization technique for mass spectrometry. Thus one peak in a mass spectrum indicates one ingredient evolved from a specimen, and the m/z value corresponds to molecular weight. Because separation of chemical species is carried out in the mass spectrum, there is an advantage of no requirement for separation such as GC. ?The fragmentless ionization mass spectrometry can offer rapid screening because of the unnecessary of the pretreatment separation techniques. In this study, we present product analysis for snack confectionery with two types of fragmentless ionization mass spectrometry, Photo Ionization (PI) and Ion Attachment ionization (IA). Samples were 7 kinds of commercial snack confectionery on the Japan's market, so-called as chips. The 2 kinds of samples are non-fry artifacts. We used TG-DTA/PI-MS named ThermoMass Photo by Rigaku Co. and DIP/IA-MS named IA-Lab by Canon ANELVA Co. The TG-DTA/PI-MS was used mainly for the analysis of the pyrolyzed gas species of wheat and potato, and the DIP/IA-MS was used mainly for the analysis of fry oil. DIP/IA-MS detected peaks due to triglyceride as quasi-molecular ions without any pretreatment, i.e., derivatization of fatty acids. Therefore the estimation of fatty acid composition was possible. When detected peak intensity on triglyceride species of 7 kinds of snack confectionery was plotted against lipid amount described on the wrapping bags, good linearity was obtained, so that quantitative evaluation is possible with his method. Further the change of mass spectra due to wheat amount and detection of erucic acid that is unsaturated fatty acid with the fear which causes a heart obstacle by surplus ingestion, will be also presented.