Method for detecting four kinds of wheat flavor substances in beer and wheat juice

The invention provides a method for detecting four kinds of wheat flavor substances in beer and wheat juice by the utilization of an ultra-high performance liquid chromatography and a tandem mass spectrum (UPLC-MS/MS). The problems in the prior art are solved. The four kinds of wheat flavor substances include maltol, 2,5-dimethyl-4-hydroxyl-3(2H)-DMHF, 2-acetylpyrrole and 4-hydroxyl-5-ethyl-2-methyl-3(2H) EMHF. The method includes the following steps that after a sample to be detected is pretreated, the UPLC performs sample introduction and separation, and the tandem mass spectrum quantitatively analyzes the content of the four kinds of wheat flavor substances. The boiling points of the four kinds of wheat flavor substances are high and are 215 DEG C, 220 DEG C, 248 DEG C and 285 DEG C respectively, and the content is low. The UPLC-MS/MS are adopted for detecting the trace beer flavor substances high in boiling point, and therefore the problem that by the adoption of a gas-phase chromatography method, the 250 DEG C high temperature of a sample inlet will cause residual sugar and amino acid in the sample to react and generate DMHF, maltol and other substances, and then data accuracy is severely affected is solved.