Determination of vanillin and ethyl vanillin in milky tea by HS-SPME-GC/MS
-
摘要: 采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用技术(GC/MS),建立了测定奶茶中香兰素和乙基香兰素的分析方法。选取了75μm carboxen/聚二甲基硅氧烷(CAR/PDMS)萃取纤维,考察了萃取温度、萃取时间和盐浓度等因素对萃取效率的影响。采用3,4-亚甲二氧苯乙酮作为内标,对香兰素和乙基香兰素进行定量。结果表明,在检测范围0.525.0μg内,该方法对香兰素(R2=0.9974)和乙基香兰素(R2=0.9987)具有良好的线性关系,固体样品中香兰素和乙基香兰素的检出限分别为0.5 mg/kg和0.3 mg/kg,液体样品中检出限分别为0.05 mg/kg和0.03 mg/kg,香兰素的平均回收率为88.99%105.15%,相对标准偏差(RSDs)为2.40%9.26%,乙基香兰素的平均回收率为91.57%105.13%,相对标准偏差为2.35%8.49%。该方法操作简便、准确可靠,适合于奶茶中香兰素和乙基香兰素的分析要求。
-
关键词:
- 香兰素 /
- 乙基香兰素 /
- 顶空固相微萃取-气质联用法(HS-SPME-GC/MS) /
- 奶茶
Abstract: A method for headspace solid phase micro extraction( HS- SPME) and gas chromatography mass spectrometry( GC / MS) was developed for the determination of vanillin and ethyl vanillin in milky tea. 75 μm carboxen / polydimethylsiloxane( CAR / PDMS) fiber was selected for extraction in this study. The parameters affecting extraction efficiency such as extraction temperature,extraction time and salt concentration were investigated.3',4'-( methylenedioxy) acetophenone was used as an internal standard for quantifying vanillin and ethyl vanillin.The results showed that the linear relationships between ratio of peak area and concentration of vanillin( R2= 0.9974) and ethyl vanillin( R2= 0.9987) were good enough from 0.5 to 25.0 μg.The limits of detection for vanillin and ethyl vanillin were 0.5 mg / kg and 0.3 mg / kg in solid samples,and they were 0.05 mg / kg and 0.03 mg / kg in liquid samples,respectively. The average recoveries of vanillin were 88.99% ~ 105.15%,and the relative standard deviations( RSDs) were 2.40% ~ 9.26%. The average recoveries of ethyl vanillin were 91.57% ~ 105.13%,and the RSDs were 2.35% ~8.49%.This method is convenient and reliable,and it is suitable for the determination of vanillin and ethyl vanillin in milky tea. -
[1] 卢金清,李雨玲,张锐,等.HS-SPME-GC-MS分析香荚兰豆中挥发性成分[J].中国实验方剂学杂志,2014,20(3):79-82. [2] Goodner K L,Jella P,Rouseff R L.Determination of vanillin in orange,grapefruit,tangerine,lemon,and lime juices using GC-olfactometry and GC-MS/MS[J].Journal of Agricultural and Food Chemistry,2000,48(7):2882-2886.
[3] Ni Y,Zhang G,Kokot S.Simultaneous spectrophotometric determination of maltol,ethyl maltol,vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks[J].Food Chemistry,2005,89(3):465-473.
[4] 金海涛,马健瑜,王晓珣,等.高效液相色谱法同时测定香兰素和邻位香兰素[J].分析测试学报,2011,30(2):222-224. [5] Ma J,Zhang B,Wang Y,et al.Determination of flavor enhancers in milk powder by one-step sample preparation and two-dimensional liquid chromatography[J].Journal of Separation Science,2014,37(8):920-926.
[6] Ning F,Peng H,Dong L,et al.Preparation and characterization of superparamagnetic molecularly imprinted polymers for selective adsorption and separation of vanillin in food samples[J].Journal of Agricultural and Food Chemistry,2014,62(46):11138-11146.
[7] De Jager L S,Perfetti G A,Diachenko G W.Determination of coumarin,vanillin,and ethyl vanillin in vanilla extract products:liquid chromatography mass spectrometry method development and validation studies[J].Journal of Chromatography A,2007,1145(1-2):83-88.
[8] 罗冠中,刘祥,孟云彩.液相色谱串联四级杆质谱法同时测定婴幼儿配方食品中甲基香兰素和乙基香兰素[J].分析实验室,2011,30(8):84-87. [9] Shen Y,Han C,Liu B,et al.Determination of vanillin,ethyl vanillin,and coumarin in infant formula by liquid chromatography-quadrupole linear ion trap mass spectrometry[J].Journal of Dairy Science,2014,97(2):679-686.
[10] Ohashi M,Omae H,Hashida M,et al.Determination of vanillin and related flavor compounds in cocoa drink by capillary electrophoresis[J].Journal of Chromatography A,2007,1138(1-2):262-267.
[11] Chen S,Xu Y,Qian M.Aroma characterization of Chinese rice wine by gas chromatography-olfactometry,chemical quantitative analysis,and aroma reconstitution[J].Journal of Agricultural and Food Chemistry,2013,61(47):11295-11302.
[12] Ibrahim M N M,Sipaut C S,Yusof N N M.Purification of vanillin by a molecular imprinting polymer technique[J].Separation and Purification Technology,2009,66(3):450-456.
[13] 彭飞进,徐幸,舒平,等.GC和GC-MS法测定饮料中香兰素和乙基香兰素含量[J].食品工业科技,2015,36(15):303-306. [14] Shen Y,Hu B,Chen X,et al.Determination of four flavorings in infant formula by solid-phase extraction and gas chromatography-tandem mass spectrometry[J].Journal of Agricultural and Food Chemistry,2014,62(45):10881-10888.
[15] Ubeda C,Callejón R M,Troncoso A M,et al.Characterization of odour active compounds in strawberry vinegars[J].Flavour and Fragrance Journal,2012,27(4):313-321.
[16] 蔡培钿,白卫东,钱敏.奶味香精分析技术研究进展[J].中国乳品工业,2009,37(8):51-54. [17] De Jager L S,Perfetti G A,Diachenko G W.Comparison of headspace-SPME-GC-MS and LC-MS for the detection and quantification of coumarin,vanillin,and ethyl vanillin in vanilla extract products[J].Food Chemistry,2008,107(4):1701-1709.
[18] 广东出入境检验检疫局检验检疫技术中心.一种应用顶空-固相微萃取技术测定奶粉中甲基香兰素和乙基香兰素的方法:中国,201410854703.0[P].2015-04-08. [19] Pe'rez-silva A,Odoux E,Brat P,et al.GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla(Vanilla planifolia G.Jackson)beans[J].Food Chemistry,2006,99(4):728-735.
[20] 田怀香,王璋,许时婴.顶空固相微萃取-气相色谱-质谱法分离鉴定金华火腿的挥发性风味物质[J].色谱,2006,24(2):177-180. [21] 陈明,阴永光,邰超,等.顶空固相微萃取-气相色谱-质谱联用快速测定环境水样中的硝基苯、苯和苯胺[J].科学通报,2006,51(11):1359-1362. [22] 何迎春,王正虹,李林,等.固相萃取/固相微萃取-气相色谱法测定饮用水中多溴联苯醚[J].食品科学,2012,33(8):236-240. [23] 成建国,刘开颖,白敏冬,等.顶空固相微萃取-气相色谱-质谱联用测定饮用水中的2-甲基异莰醇和土臭素[J].色谱,2015,33(12):1287-1293. [24] 张璇,陈大舟,汤桦,等.顶空固相微萃取/气相色谱-质谱法测定液态化妆品中8种增塑剂[J].分析测试学报,2012,31(3):317-321.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量: