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Method for detecting content of four disabled components in flavors and fragrances

A technology for flavors and fragrances and a determination method, which is applied in the field of determination of cinnamyl anthranilate content, can solve the problems of simultaneous detection methods without banned ingredients, etc., and achieve the effects of short detection time, simple operation and high recovery rate

Active Publication Date: 2013-02-27
CHINA NAT TOBACCO QUALITY SUPERVISION & TEST CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] At present, there is no simultaneous detection method for these four banned ingredients in public literature at home and abroad

Method used

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  • Method for detecting content of four disabled components in flavors and fragrances
  • Method for detecting content of four disabled components in flavors and fragrances
  • Method for detecting content of four disabled components in flavors and fragrances

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In this embodiment, the detection method for the content of aristolochic acid, salicylic acid, n-dihydroguaiacic acid and cinnamyl anthranilate in flavors and fragrances is as follows (the flow chart of the detection method is as follows: figure 1 shown)

[0037] (1) Preparation of standard solution: Weigh 50mg each of aristolochic acid, n-dihydroguaiacic acid, salicylic acid, and cinnamyl anthranilate (accurate to 0.1mg), dissolve and transfer to a 50mL volumetric flask with the extraction solution , dilute to the mark and shake well, as the first grade standard solution. Take 5mL of the first-level standard solution into a 50mL volumetric flask, dilute to the mark with the extraction solution, and set it as the second-level standard solution. Accurately pipette 100μL, 300μL, 500μL, 1000μL, 2000μL, and 4000μL of the second-level standard solution into a 50mL volumetric flask, and dilute to the mark with the extraction solution to obtain a series of standard working s...

Embodiment 2

[0054] The present embodiment is as follows to the detection method of the repeatability of the inventive method and the standard addition recovery rate

[0055] Adopt the standard addition recovery test of sample, add the standard solution of three different concentrations of low, medium and high respectively in the sample and carry out standard addition recovery test, each sample measures 6 times respectively, the condition of chromatographic analysis is the same as embodiment 1, calculates according to analysis result The recovery of aristolochic acid, salicylic acid, ortho-dihydroguaiacic acid and cinnamyl anthranilate and the relative standard deviation of the measured value after the standard addition in the flavors and fragrances of this method are shown in Table 2;

[0056]

[0057] As can be seen from Table 2, at the three spiked levels, the average recoveries of aristolochic acid, salicylic acid, n-dihydroguaiacic acid and cinnamyl anthranilate in flavors and fragr...

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Abstract

A method for detecting the content of four disabled components (aristolochic acid, salicylic acid, nordihydroguaiaretic acid and cinnamyl anthranilate) in flavors and fragrances comprises the steps of preparing a sample solution, performing liquid chromatogram analysis, calculating detected results and the like. After optimized, the method has the advantages of being short in detection time, simple and convenient to operate, high in sensitivity and recovery rate, good in repeatability and the like. The chromatographic condition of the method enables the aristolochic acid, the salicylic acid, the nordihydroguaiaretic acid and the cinnamyl anthranilate to be separated well, the method has good correlation, a detecting range is limited from 0.04mug to 0.34mug, the average recovery rates are respectively 94.01%, 95.96%, 86.48% and 84.28%, and average relative standard deviations of sample testing results are respectively 4.40%, 2.39%, 2.49% and 3.35%.

Description

[0001] technical field [0002] The invention belongs to the technical field of physical and chemical testing of flavors and fragrances, and in particular relates to a method for determining the contents of four prohibited ingredients in flavors and fragrances, aristolochic acid, salicylic acid, n-dihydroguaiacic acid and cinnamyl anthranilate. Background technique [0003] Aristolochic acid is a carbocyclic aromatic acidic compound, and its basic skeleton is an anthracene-type structure, which mainly exists in Aristolochiaceae plants. It was early found that such substances have anti-tumor activity, anti-infection and enhanced phagocyte activity. With the deepening of research, aristolochic acids have been confirmed to have nephrotoxic, carcinogenic and mutagenic effects. Aristolochic acid and nephropathy have been discussed for a long time. In 1964, Wu Songhan in my country reported for the first time two patients with acute renal failure caused by taking large doses of A...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 张洪非唐纲岭边照阳陈再根刘洋杨飞刘楠刘珊珊李中皓姜兴益孙莹莹邢军胡清源
Owner CHINA NAT TOBACCO QUALITY SUPERVISION & TEST CENT
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