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Detection method of synthetic phenol antioxidants in flavors and fragrances for cigarettes

A technology of phenolic antioxidants and tobacco flavors, applied in the field of liquid chromatography analytical chemistry, to achieve method safety, intuitive qualitative and quantitative determination, and improve detection sensitivity

Active Publication Date: 2014-08-20
CHINA TOBACCO GUANGXI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the cloud point extraction mainly uses the non-ionic surfactant Triton series as the cloud point extraction agent, and the non-ionic surfactant TMN-6 and mixed non-ionic surfactants are used as the antioxidant cloud point extraction agent for NP-7 and NP-9. No report

Method used

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  • Detection method of synthetic phenol antioxidants in flavors and fragrances for cigarettes
  • Detection method of synthetic phenol antioxidants in flavors and fragrances for cigarettes
  • Detection method of synthetic phenol antioxidants in flavors and fragrances for cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention is used to detect the content of synthetic phenolic antioxidants in water-soluble flavors and fragrances.

[0021] 1. Production of working curve:

[0022] Take 1 mL of standard solutions with PG, TBHQ, BHA, and BHT concentrations of 1.0, 20.0, 40.0, 60.0, 80.0, and 100.0 μg / mL respectively, add 0.75 mL of nonionic surfactant TMN-6, and dilute to 5 mL with deionized water , placed in a water bath at 45°C for 25 minutes, centrifuged at 3000 rpm for 10 minutes, discarded the upper aqueous phase, diluted the lower surfactant phase with methanol to 1 mL, and measured the peak area at a wavelength of 280 nm; the flow rate of the mobile phase was: 1.0 mL / min, The mobile phase is: 0.1% acetic acid aqueous solution (A), methanol (B); 0-5min, B is 40%, A is 60%, 5-10min, B is linearly increased from 40% to 70%, and A is from 60% Decrease to 30%, 10-25min, B rises to 90%, A drops to 10%, no need to run. Among them, the retention time of PG is 6.0 min, that of TBHQ...

Embodiment 2

[0028] The invention is used to detect the content of synthetic phenolic antioxidants in water-soluble flavors and fragrances.

[0029] 1. Production of working curve:

[0030] Take PG, TBHQ, BHA, BHT concentration of 5.0, 50.0, 100.0, 150.0, 200.0, 250.0, 300.0μg / mL standard solution 1mL, add 0.25mL of NP-7 and 0.5mL of NP-9 non-ionic surfactant placed in a water bath at 50°C for 35 minutes, centrifuged at 4000 rpm for 8 minutes, discarded the upper aqueous phase, diluted the lower surfactant phase with methanol to 1 mL, and measured the peak area at 280 nm; the flow rate of the mobile phase was 1.0 mL / min, and the Phase: 0.1% acetic acid aqueous solution (A), methanol (B); 0-4.5min, B rises linearly from 50% to 85%, A drops from 50% to 15%, 4.5-6.5min, B rises to 90% %, A drops to 10%, 6.5-9.0min, B drops to 50%, A rises to 50%, no need to run after. Among them, the retention time of PG is 3.2min, the retention time of TBHQ is 4.1min, the retention time of BHA is 6.0min, a...

Embodiment 3

[0037] The invention is used to detect the content of synthetic phenolic antioxidants in fat-soluble flavors and fragrances.

[0038] 1. According to step 1 of example 1.

[0039] 2. Sample processing

[0040] Take 1.0g of water-soluble flavors and fragrances in a 10mL centrifuge tube, add 1mL of methanol to extract the antioxidants twice, combine the extracts, transfer to a 5mL centrifuge tube, shake well, add 1.0mL of non-ionic surfactant TMN-6, and use Dilute the deionized water to 5mL, place in a water bath at 50°C for 10min, centrifuge at 5000rpm for 4min, discard the upper aqueous phase, dilute the lower surfactant phase with methanol to 1mL, measure the peak area at 280nm, and substitute it into Table 3. According to the curve, the contents of BHA and BHT in water-soluble flavors and fragrances are obtained to be 57.94 μg / mL and 460.46 μg / mL, respectively.

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Abstract

The invention discloses a detection method of synthetic phenol antioxidants in flavors and fragrances for cigarettes, belonging to the field of liquid phase chromatography analytical chemistry. According to the invention, branch chain secondary alcohol polyethenoxy ether TMN-6 or nonylphenol polyethenoxy ether NP-7 or NP-9 is mixed with a nonionic surfactant to enrich and separate four antioxidants; and the determination in combination with high-performance liquid phase chromatography proves that the detection limit of the method is 0.001 ppm. The method disclosed by the invention can effectively enrich antioxidants in the flavors and fragrances for cigarettes, and is safe, convenient, quick, efficient and sensitive.

Description

technical field [0001] The invention belongs to the technical field of liquid chromatography analysis chemistry, and relates to a method for detecting synthetic phenolic antioxidants in tobacco flavors and fragrances, in particular to an effective new cloud point extraction system for separating and enriching phenols in tobacco flavors and fragrances Antioxidant detection method. Background technique [0002] Flavors and fragrances play an important role in people's daily life. People use flavors and fragrances not only to give products a variety of aromas, but also to cover up the bad smell of the product itself with the use of flavors and fragrances. Therefore, it is widely used in daily chemical products, cigarette production and other fields. With the rapid development of the cigarette industry, the research and development and production of tobacco flavors and fragrances are developing rapidly, and its quality control is particularly important. In order to maintain th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 孟冬玲黄泰松李小兰陈志燕周芸陆冰琳周奕
Owner CHINA TOBACCO GUANGXI IND
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