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Method for measuring contents of coumarin and safrole in flavor and fragrance for cigarette

A technology for tobacco essence and determination method, which is applied in the field of determination of coumarin and safrole content, can solve the problems of chemical substance loss, many interfering substances, heavy workload, etc., and achieve prolonging life, removing interfering substances, and high accuracy high effect

Inactive Publication Date: 2011-05-25
中国烟草总公司湖北省公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These pretreatment methods all have deficiencies in varying degrees. Direct extraction and ultrasonic extraction are faster, but more interfering substances will be extracted; at the same time, distillation extraction and steam distillation are more work-intensive and time-consuming. , and there is a potential for chemical loss due to the higher temperatures used in the extraction process

Method used

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  • Method for measuring contents of coumarin and safrole in flavor and fragrance for cigarette
  • Method for measuring contents of coumarin and safrole in flavor and fragrance for cigarette
  • Method for measuring contents of coumarin and safrole in flavor and fragrance for cigarette

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Embodiment 1

[0027] Reagents: dichloromethane, sodium chloride, phenylethyl propionate, coumarin, safrole, purified water.

[0028] Instruments: HP7890A-5975C gas chromatography-mass spectrometry (Agilent, USA); AL204 electronic balance (accuracy 0.1 mg, Mettler-Toledo); oscillator.

[0029] Chromatographic conditions of GC / MS: Chromatographic column: DB-35MS (30m×0.32mm×0.25μm); carrier gas: high-purity helium; column flow rate: 2mL / min constant flow; split ratio: splitless; inlet temperature : 320°C; Injection volume: 1 μL; Programmed temperature: The initial column temperature is 70°C, keep for 1min, raise to 160°C at a rate of 10°C / min, hold for 0min, then rise to 300°C at a rate of 40°C / min, Keep it for 10min.

[0030] Mass spectrometry conditions of the GC-MS interface temperature: 280°C; ion source temperature: 280°C; quadrupole temperature: 200°C; ionization (EI) energy: 70eV; solvent delay time: 6min; time event: 12 minutes to turn off the detector ;Mass range of full scan: 50~2...

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Abstract

The invention provides a method for measuring contents of coumarin and safrole in flavor and fragrance for cigarette, which comprises the steps of: first, dispersing coumarin and safrole in flavor and fragrance for cigarette in an aqueous solution and extracting with an organic reagent, sampling, filtering and performing instrument analysis and content measurement by using gas chromatography-mass spectrometry; selecting phenylethyl propionate as an internal standard substance and selecting ions of phenylethyl propionate, coumarin and safrole with mass to charge ratios m / z which are respectively 104, 146 and 162 in the mass spectrogram for quantitative analysis; and drawing a standard curve by using an internal standard method and fitting the sample with the standard curve to obtain the contents of coumarin and safrole. By adopting the method, coumarin and safrole in flavor and fragrance for cigarette are more completely extracted; and in the process of extraction, interfering materials can be removed to an extreme extent so that the sample spectrum is purified and pollution of samples to the injection port of the instrument and the chromatographic column is reduced, thereby the demand of sample detection in batches in actual work is met.

Description

technical field [0001] The invention relates to a method for determining the content of coumarin and safrole, in particular to a method for determining the content of coumarin and safrole in flavors and fragrances for tobacco. Background technique [0002] At present, coumarin and safrole have been proved to have extremely strong toxic side effects on animals, which may cause damage to internal organs and even induce cancer. Coumarin and safrole are mainly derived from plants. In the manufacturing process of tobacco flavors and fragrances, coumarin and safrole may be introduced, which poses a potential threat to the health of consumers. Therefore, it is necessary to control the content of coumarin and safrole in flavors and fragrances for tobacco. [0003] Compared with other types of flavors and fragrances such as food and daily necessities, tobacco flavors and fragrances have their own characteristics. Tobacco flavors and fragrances have complex components and a wide ra...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
Inventor 肖少红汪宏毅廖晓玲张婷俞飞王婷李韵
Owner 中国烟草总公司湖北省公司
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