超高效液相色谱-串联质谱法同时测定食品中4种常用香精

建立了超高效液相色谱-串联质谱法同时测定食品中香兰素、乙基香兰素、麦芽酚和乙基麦芽酚4种香精的方法。样品用水提取,固相萃取小柱净化,目标化合物采用UPLC^TMBEH C18色谱柱(50 mm×2.1 mm, 1.7 μm)分离,以甲醇和含0.002 mol/L乙酸铵及0.1%(v/v)甲酸的水溶液为流动相进行梯度洗脱,采用电喷雾离子源电离、正离子多反应监测模式质谱检测。4种香精在5~500 μg/L或10~1000 μg/L质量浓度范围内线性良好,相关系数均在0.9995~0.9998之间;回收率为75.8%~116%,相对标准偏差(RSD, n=6)为1.58%~4.01%。该方法灵敏、准确,检测范围广,分析速度快,适合食品中香兰素、乙基香兰素、麦芽酚和乙基麦芽酚4种香精的检测。     

Simultaneous spectrophotometric kinetic determination of four flavor enhancers in foods with the aid of chemometrics

A sensitive kinetic spectrophotometric method was developed for the determination of four flavor enhancers--maltol, ethyl maltol, vanillin, and ethyl vanillin--in food samples. The method was based on the reduction of iron(III) by the four analytes in a sulfuric acid medium (0.012 mol/L), and the subsequent interaction of iron(II) with hexacyanoferrate(III) to form the strongly colored Prussian blue complex, which exhibited an absorption maximum at 800 nm. The optimized method had linear calibrations over the concentration ranges of 0.2-2.8 mg/L for maltol, ethyl maltol, and vanillin, as well as 0.2-1.8 mg/L for ethyl vanillin; the corresponding detection limits were 0.07, 0.07, 0.06, and 0.06 mg/L, respectively. Calibration models were constructed from the original and first-derivative spectral data with the use of partial least-squares (PLS) and principal component regression chemometrics methods. Ultimately, the proposed analytical procedure was successively applied for the determination of the four compounds in commercial food samples with the use of a PLS calibration based on the first-derivative spectral data. The results were comparable with those from a reference HPLC method.     

Rapid sample screening method for authenticity controlling vanilla flavors using a CE microchip approach with electrochemical detection

Five vanilla-related flavors of food significance, vanillic alcohol (VOH), ethyl maltol (EMA), maltol (MAL), ethyl vanillin (EVA) and vanillin (VAN), were separated using CE microchips with electrochemical detection (CE-ED microchips). A +2 kV driving voltage for both injection and separation operation steps, using a borate buffer (pH 9.5, 20 mM) and 1 M nitric acid in the detection reservoir allowed the selective and sensitive detection of the target analytes in less than 200 s with reproducible control of EOF (RSD(migration times)<3%). The analysis in selected real vanilla samples was focusing on VAN and EVA because VAN is a basic fragrance compound of the vanilla aroma, whereas EVA is an unequivocal proof of adulteration of vanilla flavors. Fast detection of all relevant flavors (200 s) with an acceptable resolution (R(s) >1.5) and a high accuracy (recoveries higher than 90%) were obtained with independence of the matrices and samples examined. These results showed the reliability of the method and the potential use of CE microchips in the food control field for fraudulent purposes.     

离子液体-加速溶剂萃取-高效液相色谱法测定蜜饯中的有机酸类防腐剂

以离子液体氯化1-辛基-3-甲基咪唑盐([Omim]Cl)的水溶液为萃取剂,采用加速溶剂萃取结合高效液相色谱法测定了蜜饯中苯甲酸、山梨酸、肉桂酸等有机酸类防腐剂,优化了加速溶剂萃取实验参数,最佳萃取条件为:离子液体浓度为0.1mol/L,萃取时间为5min,萃取温度为80℃。在最佳条件下,有机酸类防腐剂的检出限为0.4～27.7μg/L。将本方法用于蜜饯样品的检测,回收率为78.2%～113.9%。实验结果表明:离子液体-加速溶剂萃取法快速、高效。     

Rapid method for the determination of coumarin, vanillin, and ethyl vanillin in vanilla extract by reversed-phase liquid chromatography with ultraviolet detection

A method is described for determining coumarin, vanillin, and ethyl vanillin in vanilla extract products. A product is diluted one-thousand-fold and then analyzed by reversed-phase liquid chromatography using a C18 column and a mobile phase consisting of 55% acetonitrile-45% aqueous acetic acid (1%) solution at a flow rate of 1.0 mL/min. Peaks are detected with a UV detector set at 275 nm. Vanilla extracts were spiked with 250, 500, and 1000 microg/g each of coumarin, vanillin, and ethyl vanillin. Recoveries averaged 97.4, 97.8, and 99.8% for coumarin, vanillin, and ethyl vanillin, respectively, with coefficient of variation values of 1.8, 1.3, and 1.3%, respectively. No significant difference was observed among the 3 spiking levels. A survey of 23 domestic and imported vanilla extract products was conducted using the method. None of the samples contained coumarin. The surveyed samples contained between 0.4 to 13.1 and 0.4 to 2.2 mg/g vanillin and ethyl vanillin, respectively.     

Fe3O4 nanoparticles as the adsorbent of magnetic solid-phase extraction for clean and preconcentration of maltol and ethyl maltol in food samples followed by HPLC analysis

In this work, a magnetic solid-phase extraction protocol followed with high-performance liquid chromatography analysis was developed for the determination of maltol and ethyl maltol in food samples. The Fe₃O₄ nanoparticles were prepared by one-step hydrothermal method and was used as adsorbent for clean and preconcentrated maltol and ethyl maltol in food samples. The as-prepared Fe₃O₄ nanoparticle was characterized by transmission electron microscope, Fourier transform infrared spectroscopy, X-ray diffraction, and vibrating sample magnetometer. The extraction conditions including the amount of material, extraction time, pH, temperature, and desorption solvents were investigated, respectively. Under the optimized conditions, the detection limits of 0.04 and 0.05?µg?mL^?1 could be achieved for maltol and ethyl maltol. The recoveries between 84.2 and 103.4% with RSDs lower than 2.30% were obtained for the analysis of spiked plum candy sample. The developed method was successfully applied to the analysis of real samples, such as juice, chocolate, and plum candy.     

Headspace Single Drop Microextraction Using Micellar Ionic Liquid Extraction Solvents

A headspace single drop microextraction (SDME) method using extraction solvents comprised of micellar ionic liquids (ILs) was used to perform the extraction of 17 aromatic compounds from aqueous solution and coupled with liquid chromatography. The effects of various experimental parameters including type of micellar IL extraction solvent, stir rate, extraction time, volume of the microdroplet, and addition of organic solvent were investigated and optimized. Two different micellar solutions were formed by dissolving 1-decyl-3-methylimidazolium bromide ([DMIM][Br]) and sodium dodecyl sulfate (SDS) in 1-butyl-3-methylimidazolium chloride ([BMIM][Cl]). It was observed that the enrichment factors of the 17 studied compounds were all enhanced with the micellar ionic liquid extraction solvent compared to the neat [BMIM][Cl] IL. The highest sensitivity was obtained with the [BMIM][Cl]–[DMIM][Br] micellar solution for polycyclic aromatic hydrocarbons (PAHs) with high molecular weight and fused rings while the [BMIM][Cl]–SDS micellar solution was proven to be more sensitive for smaller, more polar molecules. The detection limits were lower when utilizing the [BMIM][Cl]–SDS and [BMIM][Cl]–[DMIM][Br] extraction solvents compared to the neat [BMIM][Cl] extraction solvent. The reproducibility of the extraction method at 20 °C using extraction solvents composed of [BMIM][Cl]–SDS and [BMIM][Cl]–[DMIM][Br] ranged from 6.7 to 14.0 and 4.2 to 14.7%, respectively.     

固相萃取-气相色谱/质谱联用法测定卷烟主流烟气中的香兰素和乙基香兰素

采用固相萃取-气相色谱/质谱联用技术,建立了一种同时测定卷烟主流烟气中香兰素和乙基香兰素的方法。方法优化了萃取条件,考察了萃取溶剂、萃取时间对检测结果的影响。通过硅藻土固相萃取柱净化并浓缩后,选取DB-HeavyWAX毛细管柱进行目标物分离,以香兰素-d3作为内标,对香兰素和乙基香兰素进行定量分析。结果表明,香兰素和乙基香兰素在浓度0.2~20.0 mg/L范围内具有良好的线性关系,其检出限分别为9.1 ng/支和6.5 ng/支,回收率均在96.3%~107.7%之间。     

Determination of flavor enhancers in milk powder by one‐step sample preparation and two‐dimensional liquid chromatography

Maltol, ethyl maltol, vanillin, and ethyl vanillin are important food additives as flavor enhancers. To quantify the four additives in milk powder, a novel 2D liquid chromatographic (2DLC) method was developed in this article. In such a 2DLC system, the target fractions eluted from the first dimensional column (C₄) are stored onto the trapping column (C₈) for subsequent analysis; after that, they were switched into the second dimensional column (C₁₈) by a two‐position six‐port switching valve. A one‐step sample preparation method was used prior to 2DLC chromatographic analysis, which was easy and convenient. After optimization of all experimental parameters, the new method was validated in terms of linearity, LODs, and LOQs, intra‐ and interday precision, and accuracy. A conventional single‐dimensional liquid chromatographic method was also proposed in this work for comparison. In order to evaluate the applicability of the new 2DLC method, five brands of commercial milk powder samples (n = 8) were analyzed. Vanillin and ethyl vanillin were detected in two samples, respectively. It is showed that the 2DLC method is effective in quality control programs of milk powder products.     

Deep extractive desulfurization of diesel fuels by FeCl3/ionic liquids

The extractive desulfurization of dibenzothiophene（DBT）,benzothiophene（BT）,and 4,6-dimethyldi-benzothiophene （4,6-DMDBT） in model oil was carried out using anhydrous FeCl₃ and 1-methyl-3-octylimidazolium chloride system（[Omim|Cl·2FeCl₃）.This new system exhibited high extractive efficiency and the sulfur removal of DBT in model oil(V_IL/V_oil=1/20) could reach 99.4%at room temperature for 30 min,which was obviously superior to single[Omim]Cl as extractant（22.9%）.When the[Omim|CI·2FeCl₃ was used,the S-removal of 4,6-DMDBT and BT could also be up to 99.3%and 96.2%, respectively.Moreover,the ionic liquid could be recycled five times without a significant decrease in extractive ability.     

Study on the interaction between an ionic liquid and L-tryptophan by fluorescence spectroscopic technique

In this work, the interaction of an ionic liquid (IL) 1-octyl-3-methylimidazolium chloride ([Omim]Cl) and L-tryptophan was investigated with fluorescence spectroscopic method. The quenching mechanism and binding characteristics of [Omim]Cl with L-tryptophan at different temperatures were studied from fluorescence measurement. The thermodynamic parameters such as free energy change (ΔG), enthalpy change (ΔH) and entropy change (ΔS), were calculated by thermodynamic equations. The experimental results indicated that [Omim]Cl and L-tryptophan had weak interaction and the mechanism of quenching belonged to static quenching. Hydrogen bonds and van der Waals interactions played important roles in the binding of [Omim]Cl with L-tryptophan.     

Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis

One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 < or = r2 < or = 0.990. The 7 most powerful odorants were: beta-damascenone, acetaldehyde, maltol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanoic acid and acetal; 7 other slightly less important were: ethyl hexanoate, ethyl acetate, 1-octen-3-ol, butanoic acid, rose oxide, furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.     

Simultaneous quantification of five proteins and seven additives in dairy products with a heart‐cutting two‐dimensional liquid chromatography method

A heart‐cutting two‐dimensional high‐performance liquid chromatography method was developed to simultaneously quantify five major proteins and seven food additives (maltol, ethyl maltol, vanillin, ethyl vanillin, benzoic acid, sorbic acid, and saccharin sodium) in milk and milk powders. In this two‐dimensional system, a Venusil XBP‐C4 column was selected in the first dimension for protein separation, and a Hypersil ODS‐2 C18 column was employed in the second dimension for additive separation; a two‐position, six‐port switching valve was used to transfer the targets (additives) from the first dimension to the second dimension. Method validation consisted of selectivity, response function, linearity, precision, sensitivity, and recovery. In addition, a conventional one‐dimensional high‐performance liquid chromatography method was also tested for comparison. The two‐dimensional method resulted in significantly improved recovery of the food additives compared to the conventional method (90.6–105.4% and 65.5–86.5%, respectively). Furthermore, this novel method has a simple one‐step sample preparation procedure, which shortens the analysis time, resulting in more efficient analysis and less solvent usage.     

Gas chromatographic-mass spectrometric determination of oxolinic acid in fish using selected ion monitoring

A gas chromatographic-mass spectrometric (GC-MS) method is described for the determination of oxolinic acid in fish tissues. oxolinic acid is reduced with sodium tetrahydroborate to permit GC analysis. The sample is homogenized with phosphate buffer (pH 6) and extracted with ethyl acetate. The extract is partitioned between sodium hydrogencarbonate solution and the aqueous phase is acidified and re-extracted with ethyl acetate. The residue from the ethyl acetate extract is dissolved in methanol and reduced with sodium tetrahydroborate. The reduction product is extracted with diethyl ether and analysed by GC-MS in the selected ion monitoring mode for the ions at m/z 204, 219 and 176. The detection limit is 0.001 mg/kg and the recoveries were 95.6% [relative standard deviation (R.S.D.) 7.7%] at 0.1 mg/kg and 72.9% (R.S.D. 13.3%) at 0.01 mg/kg fortification levels in fish.     

固相萃取-高效液相色谱法同时测定传统禽肉制品中的9种杂环胺类化合物

建立了固相萃取-高效液相色谱同时测定传统禽肉制品中9种杂环胺类化合物(HAAs)(包括2-氨基-3-甲基咪唑并［4,5-f］喹啉、2-氨基-3,4-二甲基咪唑并［4,5-f］喹啉、2-氨基-3,8-二甲基咪唑并［4,5-f］喹喔啉、2-氨基-3,4,8-三甲基咪唑并［4,5-f］喹喔啉、2-氨基-1-甲基-6-苯基-咪唑并［4,5-b］吡啶、3-氨基-1-甲基-5H-吡啶并［4,3-b］吲哚、3-氨基-1,4-二甲基-5H-吡啶并［4,3-b］吲哚、9H-吡啶并［4,3-b］吲哚、1-甲基-9H-吡啶并［4,3-b］吲哚)含量的分析方法。经过条件优化,肉样选用乙酸乙酯进行提取,提取液经丙基磺酸(PRS)和C18固相萃取小柱净化,采用TSK-gel ODS-80TM色谱柱,以乙腈和0.05 mol/L醋酸-醋酸铵缓冲液(pH 3.4)为流动相进行梯度洗脱分离,紫外-荧光检测器串联方式对目标化合物进行检测。通过波长扫描,确定紫外检测波长为263 nm,荧光激发波长/发射波长随时间切换程序为: 0～21 min, 300 nm/440 nm; 21～23.8 min, 315 nm/410 nm; 23.8～35 min, 265 nm/410 nm。在上述条件下,9种HAAs在35 min内实现基线分离。3个加标水平的平均回收率为60.47%～90.55%(n=6),相对标准偏差(RSD)为0.49%～9.74%(n=6),检出限(以信噪比为3计)为0.1～3.6 μg/kg。该方法简便快速、结果准确、灵敏度高,可作为测定传统禽肉制品中多种杂环胺类化合物的有效方法。     

Supported liquid membranes for the determination of vanillin in food samples with amperometric detection

A supported liquid membrane system has been developed for the extraction of vanillin from food samples. A porous PTFE membrane is impregnated with an organic solvent, which forms a barrier between two aqueous phases. The analyte is extracted from a donor phase into the hydrophobic membrane and then back extracted into a second aqueous solution, the acceptor. The determination (100–1400 μg ml⁻¹ vanillin) was performed using a PVC-graphite composite electrode versus Ag/AgCl/3MKCl at +0.850 V placed in a wall-jet flow cell as amperometric detector. The solid sample is directly placed in the membrane unit without any treatment, and the analyte was extracted from the sample, passes through the membrane and conduced to the flow cell by the acceptor stream. The limit of detection (3σ) was 44 μg ml⁻¹. The method was applied to the determination of vanillin (9–606 μg g⁻¹) in food samples.     

Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.

Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water fraction are collected by off-line SPE on cartidges packed with a copolymer sorbent. After desorption with 500 microliters of methyl acetate, 1-microliter aliquots are quantified and/or identified by gas chromatography-mass spectrometry. The procedure was tested with respect to recovery, linearity and limit of detection in real-life samples using five polar model analytes. It allows the characterisation of polar flavour compounds in butter prior to and after heat treatment at 170 degrees C. From the five model compounds, vanillin, traces of diacetyl and maltol were found to be present in the butter samples. After heat treatment 500-1000-fold increased concentration of maltol, and substantial amounts of furaneol were detected.     

气相色谱质谱法测定6种加香目标物质的含量及对烟丝加香均匀性的评价

建立了一种运用气相色谱-质谱联用技术(GC-MS)同时测定卷烟烟丝中呋喃酮、异戊酸异戊酯、麦芽酚、薄荷醇、乙基麦芽酚和茴香脑6种烟用加香目标物的检测方法。试样用二氯甲烷溶液振荡提取,旋转蒸发仪浓缩,气相色谱-质谱联用仪检测分析。分别对样品量、萃取溶剂和萃取时间等前处理条件进行了优化。该方法的线性相关系数r均在0.998以上,采用SIM法定量分析,其平均加标回收率为86%～92%,相对标准偏差(RSD,n=6)为4.7%～7.1%,检出限(S/N=3)和定量下限(S/N=10)分别为0.014 7～0.0746μg/g和0.048 9～0.248 8μg/g。结果表明,该方法简便、灵敏度高、线性关系好,能满足同时测定烟丝中此6种加香目标物质的要求。方法还通过测定烟丝样品中加香目标物的含量及其含量的RSD值对卷烟制丝工艺加香的均匀性进行了评价。     

Reduction of [VO2(ma)2]- and [VO2(ema)2]- by ascorbic acid and glutathione: kinetic studies of pro-drugs for the enhancement of insulin action

To shed light on the role of V(V) complexes as pro-drugs for their V(IV) analogues, the kinetics of the reduction reactions of [VO2(ma)2]- or [VO2(ema)2]- (Hma = maltol, Hema = ethylmaltol), with ascorbic acid or glutathione, have been studied in aqueous solution by spectrophotometric and magnetic resonance methods. EPR and 51V NMR studies suggested that the vanadium(V) in each complex was reduced to vanadium(IV) during the reactions. All the reactions studied showed first-order kinetics when the concentration of ascorbic acid or glutathione was in large excess and the observed first-order rate constants have a linear relationship with the concentrations of reductant (ascorbic acid or glutathione). Potentiometric results revealed that the most important species in the neutral pH range is [VO2(L)2]- for the V(V) system where L is either ma- or ema-. An acid dependence mechanism was proposed from kinetic studies with varying pH and varying maltol concentration. The good fits of the second order rate constant versus pH or the total concentration of maltol, and the good agreement of the constants obtained between fittings, strongly supported the mechanism. Under the same conditions, the reaction rate of [VO2(ma)2]- with glutathione is about 2000 times slower than that of [VO2(ma)2]- with ascorbic acid, but an acid dependence mechanism can also be used to explain the results for the reduction with glutathione. Replacing the methyl group in maltol with an ethyl group has little influence on the reduction rate with ascorbic acid, and the kinetics are the same no matter whether [VO2(ma)2]- or [VO2(ema)2]- is reduced.     

Mild oxidation of alcohols with O-iodoxybenzoic acid (IBX) in ionic liquid 1-butyl-3-methyl-imidazolium chloride and water

[reaction: see text] A mild, efficient, and eco-friendly procedure for the oxidation of alcohols with IBX in ionic liquid [bmim]Cl and water has been developed. Simply stirring of a solution of the alcohol and IBX in [bmim]Cl/water at room temperature followed by extraction with ether or ethyl acetate and removal of the solvent gives excellent yields of the corresponding carbonyl compounds. Recycling and reuse of the oxidant and ionic liquid have also been reported.