采用表面解吸常压化学电离串联质谱(ADAPCI-MS°)技术,直接检测了白萝卜中的芥子碱,并考察了不同环境下芥子碱的衰减规律.结果表明,常温下(25℃)白萝卜中的芥子碱浓度随时间迅速下降,在短时间衰减到一定程度后趋于平稳.在低温下(≤4℃),白萝卜中的芥子碱衰减速度则非常缓慢,有利于保持白萝卜中芥子碱水平.萝卜鲜汁中的芥子碱在接触空气后的衰减速度是日常存储条件下的300多倍.虽然在不同的条件下,芥子碱衰减的速度不同,但均符合一级反应的衰减规律.
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