Method for determining content of cucurbitacine C in cucumber tissue and identifying bitter-free cucumber

Abstract

The invention discloses a method for determining the content of cucurbitacin C in cucumber tissues and identifying bitter-free cucumbers. The method comprises a cucumber tissue sample preparation step and an ultra-high performance liquid chromatography-quadrupole electrostatic field orbitrap high-resolution tandem mass spectrometry determination step, specifically, collecting a fresh cucumber tissue sample, preparing into powder under a low-temperature condition, accurately weighing the powder into a first container, adding methanol into the first container, carrying out vortex oscillation extraction, standing, filtering with a filter membrane, diluting the filtrate, and measuring on a machine; if the content of cucurbitacine C in the cucumber leaves or fruits is detected to be 0, the cucumber plants being actually bitter-free fruits. According to the method, a fresh cucumber tissue sample is adopted and prepared into powder under the low-temperature condition, and it is avoided that cucurbitacine C is converted in cucumber tissue under the enzyme effect, and measurement of the content of cucurbitacine C is affected. According to the method, UHPLC-Q-Orbitrap HRMS is used for determining the content of cucurbitacin C in cucumber tissue, the whole sample preparation method is scientific, simple and convenient, and the detection result is high in sensitivity, accurate and convenient.

Description

technical field [0001] The invention belongs to the field of measuring cucurbitacin C, and relates to a method for determining cucurbitacin C in cucumber samples, and also relates to a method for identifying non-bitter cucumbers. Background technique [0002] The bitterness of cucumbers is caused by a class of triterpenoids called cucurbitacin C. The accumulation of cucurbitacin C in cucumber fruit will seriously affect the commercial quality of cucumber. [0003] In the process of breeding, the bitterness of cucumber varieties is often identified by subjective evaluation methods such as tasting or experience. It is very unscientific to rely on subjective evaluation methods such as tasting cucumber fruits to judge whether cucumbers have bitter taste. To judge whether the fruit of a variety has bitter taste, it usually needs to taste more than 10 or more fruits to be sure. Generally, if you start to taste bitterness, the bitterness will remain in your mouth. Tasting bittern...

AI Technical Summary

Problems solved by technology

Generally, if you start to taste the bitter taste, the bitter taste will remain in your mouth. Tasting the bitter taste for a long time will also numb the taste.

Affected by individual differences in human taste perception, different individuals have different reactions to bitterness, and it is difficult to distinguish different degrees of bitterness, making it difficult to ensure accurate results

[0004] High Performance Liquid Chromatography\HPLC, also known as "High Pressure Liquid Chromatography", "High Speed ​​Liquid Chromatography", "High Resolution Liquid Chromatography", "Modern Column Chromatography", etc., can be used to determine the However, the sample preparation is cumbersome, the loss of cucurbitacin C is serious during the sample preparation process, and the impurities in the fruit interfere greatly with the results. It is difficult to detect cucumbers with low bitterness concentration, which is not conducive to the accuracy and accuracy of cucurbitacin C content in cucumbers. Rapid determination

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