Determination of spices in food samples by ionic liquid aqueous solution extraction and ion chromatography |
| |
Authors: | Hai-Bao Zhu Yun-Chang Fan Ya-Ling Qian Hong-Fang Tang Zheng Ruan Dan-Hua Liu Han Wang |
| |
Institution: | a Zhejiang Academy of Medical Sciences, Hangzhou 310013, China;
b College of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454003, China |
| |
Abstract: | In the present work, a novel method to extract three kinds of spices, namely vanillin, ethyl vanillin and ethyl maltol from food products such as biscuit, chocolate and milk powder was developed. 1-Octyl-3-methylimidazolium chloride (Omim]Cl) aqueous solution was selected as the extracting medium. A 0.5 g powder of food product was extracted by 5.0 mL of Omim]Cl aqueous solution (0.3 mol/L, pH 6.0) under ultrasonication at 50 ℃, and then the extract was centrifuged for 10 min at 4000 rpm. The extract was filtered through a syringe filter and injected into ion chromatography system for analysis. The separation of the three spices was carried out on an anion exchange column. The detection wavelength was set at 280 nm. Compared with traditional extraction solvents, Omim]Cl aqueous solution displayed particular advantages. The applicability of the proposed method to real sample was confirmed. Under the optimal conditions, good reproducibility of extraction performance was obtained, with the relative standard deviation (RSD) values ranging from 1.9% to 6.3%. The recoveries of spiked samples were between 79.8% and 95.8%. The detection limits (LOD, S/N = 3) of vanillin, ethyl vanillin and ethyl maltol were in the range of 20-45 μg/kg. The use of ionic liquid aqueous solution as extraction solvent was operationally easy and environmental-friendly. |
| |
Keywords: | SpicesIonic liquidFoodIon chromatography |
本文献已被 CNKI 维普 ScienceDirect 等数据库收录! |
| 点击此处可从《中国化学快报》浏览原始摘要信息 |
| 点击此处可从《中国化学快报》下载免费的PDF全文 |
|