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Method for measuring contents of allyl cyclohexylpropionate and jasmine aldehyde in essence and flavor

A technology of flavors and fragrances and pineapple esters, which is applied in the field of analysis and determination of edible and daily flavors and fragrances, can solve the problems of limited sensitivity of gas chromatography-mass spectrometry, low accuracy of gas chromatography, and complicated pretreatment, etc., and achieve enrichment High efficiency, wide application range and easy operation

Active Publication Date: 2018-11-16
云南同创检测技术股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The accuracy of gas chromatography is not high, it is easily affected by matrix interference, and it is difficult to identify; the sensitivity of gas chromatography-mass spectrometry is limited, the pretreatment is complicated, and there are only relevant reports on cosmetic detection methods
Liquid chromatography-tandem triple quadrupole mass spectrometry (LC-MS / MS) has the characteristics of more accurate and sensitive qualitative and quantitative methods. There are no related technical reports on the use of this technology for the determination of pineapple esters and jasmonal in flavors and fragrances.

Method used

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  • Method for measuring contents of allyl cyclohexylpropionate and jasmine aldehyde in essence and flavor
  • Method for measuring contents of allyl cyclohexylpropionate and jasmine aldehyde in essence and flavor
  • Method for measuring contents of allyl cyclohexylpropionate and jasmine aldehyde in essence and flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1: the method steps of pineapple ester and jasmonal content in this assay flavor and fragrance are as follows:

[0023] (1) Preparation of measuring instruments and materials: liquid chromatography-tandem triple quadrupole mass spectrometer (Agilent 1290-6460, USA); analytical balance (Mettler AB204-S, Switzerland); volumetric flasks 10mL, 100mL; centrifuge tubes 5. 50mL; deionized water (meet the requirements of first-grade water in GB / T 6682); formic acid (analytical grade, Xilong Chemical Co., Ltd.); methanol (chromatographic grade, Dikma Company); hexadecyltrimethyl Ammonium bromide (PSA, Agilent, USA); anhydrous sodium sulfate (analytical grade, Xilong Chemical Co., Ltd.), C18 powder (Agilent, USA, 60 mesh); high-purity nitrogen (purity ≥ 99.999%, Kunming Messer Gases) Products Ltd);

[0024] (2) Sample extraction: Weigh 1g each of a certain essential oil, extract, and powdered flavor and fragrance into a 50mL conical flask, add 10mL of methanol aqueous...

Embodiment 2

[0032] Embodiment 2: the method steps of pineapple ester and jasmonal content in this assay flavor and fragrance are as follows:

[0033] (1) Same as step (1) of Example 1;

[0034] (2) Sample extraction: Weigh 1g each of a certain essential oil, extract, and powdered flavor and fragrance into a 50mL conical flask, add 10mL of 40% volume concentration methanol aqueous solution, sonicate for 20min, centrifuge, filter, and collect the filtrate;

[0035] (3) Molecularly imprinted-adsorption stirring particles are used to purify and remove impurities. The preparation method of molecularly imprinted-adsorption stirring particles is as follows: dissolve 1mol pineapple ester and 1mol jasmonal in 10mL methanol, add functional monomer methacrylic acid, and then add ethyl alcohol Glycol dimethacrylate and azobisisobutyronitrile, pineapple ester: methacrylic acid: the molar ratio of ethylene glycol dimethacrylate is 1:4:20, 1mol pineapple ester adds azobisisobutyronitrile 25g, ultrasoni...

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Abstract

The invention discloses a method for measuring contents of allyl cyclohexylpropionate and jasmine aldehyde in essence and flavor. The method comprises the following steps: carrying out sample preparation and extracting, purifying and removing impurities from an extract by the use of a rapid solid-phase dispersing agent or molecular imprinting-adsorption stirring granules, filtering with an organicfilter membrane for detection; and using a ultra-high performance liquid chromatography-tandem mass spectrometer, scanning by multiple reaction monitoring, and carrying out qualitative and quantitative analysis of the sample. The method has advantages of simple operation, accurate determination, high sensitivity and high detection efficiency, has a wide application range, and is suitable for market promotion and application.

Description

technical field [0001] The invention belongs to the technical field of analysis and determination of ingredients in edible and daily flavors and fragrances, and specifically relates to a method for determining the content of pineapple ester and jasmonal in flavors and fragrances by using LC-MS / MS (liquid chromatography-tandem triple quadrupole mass spectrometer) . Background technique [0002] Pineapple ester, scientific name allyl cyclohexyl propionate, is a colorless to light yellow transparent liquid, named for its strong pineapple fragrance; jasmonal, scientific name α-pentyl cinnamaldehyde, has a fresh and charming jasmine fragrance An important component of jasmine-flavored essence, it is one of the synthetic fragrance varieties with large output at home and abroad. These two flavors and fragrances are synthetic fragrances loved by perfumers. At present, they are widely used in beverages, candies, food industry, cosmetics, shampoos, detergents, air fresheners, and var...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/08G01N30/14
CPCG01N30/02G01N30/06G01N30/08G01N30/14G01N2030/062G01N2030/143G01N2030/146
Inventor 董胜强胡启相杨少杰杨式华叶金龙朱叶梅周文忠张雯袁天军刘静杨盼盼邹悦邱昌桂张海瑞包燚罗兴全
Owner 云南同创检测技术股份有限公司