气相色谱-质谱法和主成分投影分析法用于烟用香精的分析和质量控制

采用同时蒸馏萃取法及气相色谱-质谱法对 AB6 香精中挥发性成分进行了提取分离与测定.定性了 15 种成分,占总成分的 80.5%(截除溶剂峰),其中 4 种主要组分在10个不同批次样品中含量的相对标准偏差分别为 3.9%,6.1%,5.7%和 2.2%,由此构成合格样品库,并采用主成分投影分析法有效地区分了掺有溶剂的 AB6 香精与 AB6 香精的合格样品,随着溶剂量的增加它们之间的距离越远,同时,不同品种的香精样品之间也具有显著的差异.气相色谱-质谱法分析和主成分投影分析法可用于香精的质量控制.     

一种香精的气相色谱—裂解气相色谱联用分析方法

讨论了裂解二次反应对气相色谱—裂解气相色谱联用定性分析起的作用,改进了气相色谱—裂解气相色谱联用装置,对7组分的香精作定性分析,研究了多种实验条件与定性参数的关系,提出可用一组裂解色谱参数作为实用的主要定性依据,另一组参数作为辅助依据。     

复杂烟用香精定量分析方法

采用色谱指纹图谱技术,对成品香精中各香料组分进行定量分析。首先,在对复杂烟用香精准确定性的基础上,确定各种香原料的特有组分,并在香精和香料中同时加入相同选定内标,通过已知质量的香料特征物的含量与香精中各香料的特征组分之比推出香精中各香料的含量。此定量方法简单快捷,实现了只用一种内标物定量分析出复杂香精中所有组分含量。分析结果准确可靠,为复杂香精配方进行深入的研究提供了可靠方法,提高了调香和仿香研究的工作效率,并为自主创香打下了基础。     

GC-MS及主成分分析法用于咖啡香精的指纹图谱分析和微差样品的识别

采用正己烷溶剂萃取法提取咖啡香精中的挥发性和半挥发性成分,并通过气相色谱-质谱法建立了咖啡香精的色谱指纹图谱,共定性了22个组分,占总量的87％,采用共有峰率、组分含量的相对标准偏差及相似度等几个指标对6个不同批次的样品进行了评价,结果表明它们之间具有很大的一致性,通过相似度比较和主成分分析的投影显示法区分微差样品。该色谱指纹图谱可用作咖啡香精的质量控制。     

气相色谱-质谱联用法测定烟用香精成分——烟草用香精前处理方法比较

采用同时蒸馏萃取(SDE)、超声辅助液液萃取(ULLE)和固相微萃取(SPME)3种前处理方法提取HMT-3烟用香精成分,用气相色谱-质谱联用法(GC-MS)进行分析.对3种萃取方法鉴定出的组分作出比较,考察了方法的各自特点.选取了15种烟用香精为代表,分别采用3种萃取方法对不同类型的烟用香精进行提取.结果表明:ULLE操作简便、快速、节能、萃取效率高;SDE法和ULLE法的重现性明显好于SPME法,适合于香精的定量分析,而SPME有较高的灵敏度,更适合香精的定性分析.根据定性和定量的需要、方法的适用性和香精的物理状态,应选取不同的提取方法,从而能够快速、准确地获得样品信息.     

烟用香精的GC-MS指纹图谱

在卷烟生产中,烟用香精对卷烟的风格起着决定作用,所以稳定的烟用香精质量对卷烟内在品质的控制非常重要。目前,烟用香精的质量控制以物理指标方法为主,对质量的变化反映不显著,给质量控制带来困难。作者采用气相色谱一质谱(GC-MS)测定烟用香精的成分,建立其GC-MS指纹图,既有定量信息又有定性信息,为控制烟用香精的质量提供科学依据。     

气相色谱-质谱法测定食用香精中的6种化合物

<正>香精(包括香精和料液)被广泛用在食品、化妆品、烟草等领域[1],随着人们对食品安全的日益重视,香精的安全问题受到了越来越多的关注,食用香精中的6种化合物(1-丙醇、仲丁醇、芝麻酚、β-细辛醚、β-萘酚、二甲苯麝香)的检测方法已建立,以对食用香精的质量控制提供技术支持。目前,6种化合物的检测方法主要有气相色谱-质谱法[2-7]和高效液相色谱法[8-9]等,但未见同时对6种化合物进行检测     

不同类别食品中21种邻苯二甲酸酯的气相色谱-质谱测定及其分布情况研究

首次建立了同时测定不同类别食品中21种邻苯二甲酸酯的气相色谱-质谱(GC-MS)分析方法.对各种类别的食品采取不同的分离、净化方法;优化了成分复杂的香精或植物提取物等样品的色谱测定条件,通过提取特征离子进行检测和确证,消除了基质干扰,避免产生假阳性结果;探讨了邻苯二甲酸酯类的质谱碎裂机理.21种邻苯二甲酸酯的质量浓度在...     

油品族组成的详细分析和燃油中芳烃的分析

用毛细管液相色谱-毛细管气相色谱联用方法详细分析了航空煤油、各种柴油、润滑油、抽出油和塔底油的族组成。在毛细管液相色谱上分离得到的单环、双环、三环、四环和稠环芳烃族,经过多位存储接口后,顺序进入毛细管气相色谱,通过毛细管气相色谱对每个族组分作详细分析及定量。用单检测器的二维毛细管气相色谱切割-反吹方法定性定量分析汽油、航空煤油中的各种芳烃,从第一维柱流出的组分和第二维柱流出的组分都先后进入同一氢火焰离子化检测器中,因此能用质量校正响应因子归一化方法准确定量分析而不需要标准样。用上述技术分析实际样品,证明了     

高温气相色谱和高温气相色谱-质谱法对费托合成蜡的分离和鉴定

费托合成蜡是费托合成反应中的重要产物之一。采用高温气相色谱与冷柱头进样相结合的方式,建立了一种分离分析费托合成蜡的气相色谱方法。该方法无需对费托合成蜡进行预处理,使用氦气为载气,选用更长的高温色谱柱,具有平稳的色谱基线,对费托合成蜡中正构烷烃和其他未知组分有很好的分离效果,能够洗脱费托合成蜡中碳数大于C₉₀的重组分。用高温气相色谱-质谱法对费托合成蜡馏分进行定性分析,其组分有烷烃、烯烃和含氧化合物。该方法对了解费托合成蜡组分的详细信息和费托合成工艺的开发有重要意义。     

固相微萃取-气相色谱/质谱法建立烟用香精指纹图谱

采用固相微萃取法(SPME)对6批次的烟用HMT-4香精成分进行提取,GC/MS对其进行分析,建立了该香精的GC/MS指纹图谱的研究方法。通过参兑实验考察了色谱指纹图谱用于香精质量控制的可行性。结果表明:SPME法具有操作简便、快速、节能、萃取效率高等特点,适合于烟用香精成分的提取。6批次的HMT-4香精的指纹图谱稳定性好,相似度高,具有很强的特征性和唯一性。通过参兑实验发现色谱指纹图谱能全面、综合、准确地反映烟用香精的质量情况,可以成为烟用香精质量控制的有效手段。     

Development of a Chromatographic Fingerprint of Tobacco Flavor by Use of GC and GC-MS

A new chromatographic fingerprinting method has been established for quality control of tobacco flavor. Three different extraction techniques, simultaneous distillation extraction (SDE), liquid–liquid extraction, and solid-phase microextraction were evaluated for isolation of the components of interest. After comparison of their performance, a combination of SDE and GC-MS was used for simple, reliable, and reproducible development of a chromatographic fingerprint of tobacco flavor. Twelve samples of the flavor from different batches were used to establish the fingerprint. Thirty-nine volatile components of the tobacco flavor samples, accounting for 86.54% of the total content, were identified and quantified. The 12 samples had 28 peaks in common. The method of fingerprint analysis was then validated on the basis of the relative retention times and relative peak areas of the common peaks, sample stability, and similarity analysis. The similarities of the 12 samples of tobacco flavor were >0.80, showing that samples from different batches were, to some extent, consistent. The chromatographic fingerprint developed was successfully used to differentiate tobacco flavor samples from tobacco extract prepared from tobacco leaf, both by similarity comparison and by principal-components projection analysis. The method can be used for quality control of tobacco flavor.     

烟用香精香料的固相微萃取-气相色谱指纹图谱及系统聚类分析

建立了1115烟用香精香料的气相色谱指纹图谱。选择65μm的PDMS/DVB作为萃取头的涂层,萃取温度及萃取时间分别为70℃和45min。用TEKNOKROMA TBR-5石英毛细管柱分离,氢火焰离子化检测器检测。应用所提出的方法分析了9个不同批次的1115烟用香精香料样品,结合系统聚类分析法区分了不同批次的样品指纹图谱,并通过掺兑试验进一步验证了方法用于烟用香精质量控制的可行性。     

超声辅助液液萃取-气相色谱-质谱指纹图谱应用于烟用香精香料的检测

采用超声辅助液液萃取-气相色谱-质谱法,建立了烟用香精香料的指纹图谱。以二氯甲烷-乙醇(9+1)混合溶液为萃取溶剂,饱和氯化钠溶液为水相,超声萃取10min,对1187号烟用香精香料样品进样检测。共检出了25个组分,对其中的23个组分进行了定性。11个批次的样品色谱图显示了较高的相似性,并运用主成分分析法(PCA)区分了添加其它香精香料的掺兑样品。方法可以用于考察烟用香精香料的质量。     

Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods

In this paper, chromatographic fingerprint was firstly used for quality control of tobacco flavors. Based on gas chromatography-mass spectrometry (GC-MS) and combined chemometrics methods, a simple, reliable and reproducible method for developing chromatographic fingerprint of coffee flavor, one of tobacco flavors, was described. Six coffee flavor samples obtained from different locations were used to establish the fingerprint. The qualitative and quantitative analysis of coffee flavor sample from Shenzhen was completed with the help of subwindow factor analysis (SFA). Fifty-two components of 68 separated constituents in coffee flavor sample from Shenzhen, accounting for 88.42% of the total content, were identified and quantified. Then, spectral correlative chromatography (SCC) was used to extract the common peaks from other five studied coffee flavor samples. Thirty-eight components were found to exist in all six samples. Finally, the method validation of fingerprint analysis was performed based on the relative retention time and the relative peak area of common peaks, sample stability and similarity analysis. The similarities of six coffee flavor samples were more than 0.9104 and showed that samples from different locations were consistent to some extent. The developed chromatographic fingerprint was successfully used to differentiate coffee flavor from coco flavor and some little difference sample prepared with coffee flavor and coco flavor by both similarity comparison and principal component projection analysis. The developed method can be used for quality control of coffee flavor.     

Flavor components in tobacco capsules identified through non-targeted quantitative analysis

Tobacco flavors increase the attractiveness of a tobacco brand and ultimately promote addiction. Information about what flavor and how much flavor is in flavor capsules can provide an effective way to regulate tobacco flavor. In this study, 128 flavor chemicals were identified and quantified by gas chromatography–mass spectrometry using libraries and authentic standards. Validation of the developed method was performed for interference, detection limits, calibration curves, accuracy, and precision. Menthol was the main ingredient in all capsules, and the carcinogenic pulegone was detected. Detected menthofuran, benzyl alcohol, geraniol, and eugenol cause toxic or severe irritation, and detected lactones can increase nicotine addiction by inhibiting nicotine metabolism in smokers. Margin of exposures for carcinogenic pulegone and non-carcinogenic menthol were well below safety thresholds, indicating a significant risk of inhalation exposure. It is desirable to prohibit the use of flavor capsules in consideration of human risk.     

有机酸对卷烟感官风格和品质的影响研究

测定了25种成品卷烟的15种有机酸含量,采用逐步回归分析法建立了卷烟感官风格品质与有机酸之间的关系模型。根据逐步回归模型选择的变量,评价影响卷烟香韵表现与感官品质的关键有机酸成分。将回归模型成功地应用于试制卷烟香韵表现和感官品质得分预测,证明了模型的有效性及有机酸对卷烟香韵表现和感官品质的解释能力。研究结果表明,异戊酸、丙二酸、苯乙酸和柠檬酸等有机酸对卷烟香韵表现或感官品质存在正面或负面的不同影响。     

气相色谱-三重四极杆质谱法同时测定烟丝中73种香气物质

建立了气相色谱-三重四极杆质谱(GC-MS/MS)同时测定烟丝中73种香气物质的分析方法。样品用无水乙醚振荡提取,提取液经过滤后直接进入DB-5MS色谱柱(30 m×0.25 mm,0.25μm)分离,通过优化质谱参数,可有效降低复杂基质和重叠峰的干扰,同时采用多反应监测(MRM)模式测定,内标法定量。结果表明,目标物在各自的线性范围内线性关系良好(r~20.99),低、中、高3个水平的加标回收率为70.0%~122.3%,相对标准偏差(RSD)为1.6%~20.4%。该方法具有前处理简单、准确灵敏的特点,适用于烟丝样品中73种香气物质的检测。     

超高效液相色谱-电喷雾串联质谱法分离鉴定烟草中5种糖苷类香味前体物质

采用超高效液相色谱-电喷雾串联质谱法(UPLC-ESI MS/MS)并结合气相色谱-质谱法分离鉴定了烟草中5种主要的糖苷类香味前体物质。烟样经甲醇提取、XAD-2柱净化,得到初步纯化的糖苷,在pH 5条件下将其酶解,释放出糖苷配基。采用气相色谱-质谱分析并通过标准谱库检索确定了5种挥发性苷元;然后通过电喷雾质谱(负离子模式)确定糖苷母离子并作碎片离子扫描(MS2),确定了5种糖苷类香味前体物质的存在形式;最后采用UPLC-ESI MS/MS,以甲醇和乙酸-乙酸铵水溶液为流动相,通过RP-C18柱分离,在多反应监测(MRM)模式下,鉴定了烟草中5种主要的糖苷类香味前体物质,为应用液相色谱-质谱分析缺乏标准样品的糖苷类香味前体物质奠定了基础。