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Method for determining anthranilic acid cinnamyl alcohol in flavors and fragrances through high performance liquid chromatography

A technology of cinnamyl anthranilate and high-performance liquid chromatography, which is applied in the field of chemical analysis, can solve the problems of high detection cost and achieve the effects of good selectivity, good separation effect and easy operation

Active Publication Date: 2011-08-31
CHINA TOBACCO ZHEJIANG IND
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Liquid-mass spectrometry has the advantages of high sensitivity and qualitative accuracy, and mass spectrometry detectors are mostly used, so there is generally a problem of high detection costs

Method used

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  • Method for determining anthranilic acid cinnamyl alcohol in flavors and fragrances through high performance liquid chromatography
  • Method for determining anthranilic acid cinnamyl alcohol in flavors and fragrances through high performance liquid chromatography
  • Method for determining anthranilic acid cinnamyl alcohol in flavors and fragrances through high performance liquid chromatography

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Embodiment 1

[0024] 1 Materials and methods

[0025] 1.1 Materials and reagents

[0026] Acetonitrile (chromatographically pure): Dima Company; ethanol (chromatographically pure): Dima Company; 1,2-propanediol (food grade): Sinopharm Chemical Reagent Co., Ltd.; sample: fennel oil flavor and fragrance (commercially available), adjacent Cinnamyl aminobenzoate standard (purity 99.0%), Alfa Aesar company.

[0027] 1.2 Instruments and equipment

[0028] Electronic analytical balance: METTLE TOLEDO Company of the United States; desktop constant temperature oscillator: Suzhou Jiangdong Precision Instrument Co., Ltd.; Agilent1100 high performance liquid chromatography (equipped with fluorescence detector and Rev.A.10.02 chromatographic workstation, Agilent Corporation of the United States).

[0029] 1.3 Method

[0030] 1.3.1 Configuration of standard solution

[0031] The mixed extraction solvent is composed of water, ethanol and 1,2-propanediol with a volume ratio of water:ethanol:1,2-propane...

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Abstract

The invention discloses a method for determining anthranilic acid cinnamyl alcohol in flavors and fragrances through high performance liquid chromatography, which comprises the steps as follows: a high performance liquid chromatography fluorescence detection method is employed to determine the anthranilic acid cinnamyl alcohol in flavors and fragrances; and the content of the anthranilic acid cinnamyl alcohol in flavors and fragrances is obtained according to a standard curve of the anthranilic acid cinnamyl alcohol; the conditions for the high performance liquid chromatography fluorescence detection method are as follows: a C18 chromatographic column is adopted; acetonitrile and water are used as mobile phases; the detection wavelength lambda ex is equal to 320nm to 360nm; and the detection wavelength lambda em is equal to 400nm to 430nm. According to the method, the interference of the interferents in the flavors and fragrances can be eliminated, and qualitative analysis and quantitative analysis on the anthranilic acid cinnamyl alcohol in flavors and fragrances can be implemented accurately; moreover, the method has the advantages of good separation effect, broad linear scope, simple, convenient and quick operation, good selection, low cost, etc. Moreover, the method is suitable to be broadly applied.

Description

technical field [0001] The invention relates to the field of chemical analysis, in particular to a method for measuring cinnamyl anthranilate in flavors and fragrances by high performance liquid chromatography. Background technique [0002] Cinnamyl anthranilate, English name: Cinnamyl Anthranilate, molecular formula: C 16 h 15 NO 2 , CAS number: 87-29-6, molecular weight: 253.30, is a product with a fragrant smell, the standard product is light brown powder, insoluble in water, soluble in organic solvents such as ethanol, melting point > 60 ° C, boiling point 332 ° C, It has a fruity, balsamic aroma. Since 1940, cinnamyl anthranilate has been used as a synthetic flavoring agent in grape or cherry flavored foods, and has been approved by the US Food and Drug Administration as a food additive. As an artificial flavor substance, the recommended concentration is 25mg / kg. Cinnamyl anthranilate can be used as a flavoring agent or flavoring agent, and used in cosmetics, fo...

Claims

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Application Information

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IPC IPC(8): G01N30/36G01N30/74
Inventor 蒋健周国俊高阳肖卫强
Owner CHINA TOBACCO ZHEJIANG IND
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