Method for simultaneous rapid determination of content of nine kinds of alcohol compounds in edible flavors and fragrances by GC-MS method

A GC-MS and food flavor technology, applied in the field of analytical chemistry, can solve the problems of cumbersome operation, many interference factors, and large measurement errors in colorimetry, and achieve fast analysis speed, small injection volume, and low detection limit. Effect

Active Publication Date: 2019-01-11
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The operation of colorimetry is cumbersome, low sensitivity, many interference factors, large measurement error, and can only measure a single component

Method used

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  • Method for simultaneous rapid determination of content of nine kinds of alcohol compounds in edible flavors and fragrances by GC-MS method
  • Method for simultaneous rapid determination of content of nine kinds of alcohol compounds in edible flavors and fragrances by GC-MS method
  • Method for simultaneous rapid determination of content of nine kinds of alcohol compounds in edible flavors and fragrances by GC-MS method

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The GC-MS method for the simultaneous rapid determination of the content of 9 kinds of alcohol compounds in edible flavors and fragrances comprises the following steps:

[0039] Step (1), using deuterated-1-propanol-1,1,3,3,3-d5 as an internal standard to prepare an internal standard working solution containing an internal standard;

[0040] Step (2), prepare a series of standard working solutions containing 9 kinds of alcohol compounds and internal standards, and use GC-MS analysis to draw the standard working curve of 9 kinds of alcohol compounds;

[0041] The nine kinds of alcohol compounds are methanol, 1-propanol, sec-butanol, isobutanol, n-butanol, sec-pentanol, isoamyl alcohol, n-pentanol and n-hexanol;

[0042] In step (3), the flavor and fragrance sample is added to the extraction solvent containing the internal standard, shaken to extract, stand still, and filter the organic phase membrane, and the filtrate is analyzed by GC-MS, and quantified according to the...

Embodiment 2

[0044] The GC-MS method for the simultaneous rapid determination of the content of 9 kinds of alcohol compounds in edible flavors and fragrances comprises the following steps:

[0045] Step (1), using deuterated-1-propanol-1,1,3,3,3-d5 as an internal standard, prepare an ethanol solution containing an internal standard of 180 mg / L;

[0046]Step (2), prepare a series of standard working solutions containing 9 kinds of alcohol compounds and internal standards, and use GC-MS analysis to draw the standard working curve of 9 kinds of alcohol compounds;

[0047] The nine kinds of alcohol compounds are methanol, 1-propanol, sec-butanol, isobutanol, n-butanol, sec-pentanol, isoamyl alcohol, n-pentanol and n-hexanol;

[0048] The preparation method of a series of standard working solutions is as follows: use ethanol as a solvent to prepare methanol, 1-propanol, sec-butanol, isobutanol, n-butanol, sec-pentanol, isoamyl alcohol, n-pentanol and A series of standard working solutions of 9...

Embodiment 3

[0060] The GC-MS method for the simultaneous rapid determination of the content of 9 kinds of alcohol compounds in edible flavors and fragrances comprises the following steps:

[0061] Step (1), using deuterated-1-propanol-1,1,3,3,3-d5 as an internal standard, prepare an ethanol solution containing 220 mg / L internal standard;

[0062] Step (2), prepare a series of standard working solutions containing 9 kinds of alcohol compounds and internal standards, and use GC-MS analysis to draw the standard working curve of 9 kinds of alcohol compounds;

[0063] The nine kinds of alcohol compounds are methanol, 1-propanol, sec-butanol, isobutanol, n-butanol, sec-pentanol, isoamyl alcohol, n-pentanol and n-hexanol;

[0064] The preparation method of a series of standard working solutions is as follows: use ethanol as a solvent to prepare methanol, 1-propanol, sec-butanol, isobutanol, n-butanol, sec-pentanol, isoamyl alcohol, n-pentanol and A series of standard working solutions of 9 alco...

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Abstract

The invention relates to a method for simultaneous rapid determination of the content of nine kinds of alcohol compounds in edible flavors and fragrances by a GC-MS method, and belongs to the field ofanalytical chemistry. According to the method for simultaneous rapid determination of the content of the nine kinds of the alcohol compounds in the edible flavors and fragrances by the GC-MS method,a gas chromatography-mass spectrometer is adopted, deuteration-1-propyl alcohol-1,1,3,3,3-d<5> is taken as an internal standard, split sampling at the ratio of 20 to 1 is carried out, temperature programming is carried out, and an SIM scanning model establishes the method for rapid determination of the content of the nine kinds of the alcohol compounds in the flavors and fragrances; by analyzing,the nine kinds of the alcohol compounds have a good liner range within 0.2-50 mg/L, the correlation coefficients are all 0.993 or above, the quantitative limit is within 0.65-1.01 mg/kg, the average recovery rate of a standard addition experiment is within 87.9%-105.2%, and the relative standard deviation is within 2.01%-4.83%; and results indicate that the method is simple, rapid and accurate, and is suitable for simultaneous analysis determination of the nine kinds of the alcohol compounds in the edible flavors and fragrances.

Description

technical field [0001] The invention belongs to the technical field of analytical chemistry, and in particular relates to a GC-MS method for simultaneously rapidly determining the contents of nine kinds of alcohol compounds in food flavors and fragrances. Background technique [0002] Ethanol is usually used as an extraction solvent in the extraction and preparation of food flavors and fragrances, and a series of trace or trace amounts of fusel alcohol by-products - fusel oil will inevitably be produced during the fermentation and production of ethanol. These alcohol compounds are easily mixed into food flavors and fragrances with the use of ethanol, such as methanol, 1-propanol, sec-butanol, isobutanol, 1-butanol, etc., which can be mixed with organic acids Combined to produce esters with unique fragrance, at the same time, it has certain toxicity, this is because its poisoning and anesthesia are very strong, and its toxicity increases with the increase of molecular weight,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/88
CPCG01N30/06G01N30/88
Inventor 王素娟李娥贤李超范多青秦云华李响丽吴佳高文军杨帅李世杰
Owner CHINA TOBACCO YUNNAN IND
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