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Method for determining major sweetening agents in edible essence and flavor by HPLC-MS/MS

A technology for food flavors and sweeteners, applied in the field of detection of physical and chemical indicators of food additives, can solve problems such as low detection accuracy, matrix interference, and complex components, and achieve high sensitivity, strong anti-matrix interference, and good repeatability

Active Publication Date: 2020-02-21
CHINA TOBACCO JIANGSU INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a food additive, flavors have complex components and serious matrix interference, resulting in low detection accuracy

Method used

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  • Method for determining major sweetening agents in edible essence and flavor by HPLC-MS/MS
  • Method for determining major sweetening agents in edible essence and flavor by HPLC-MS/MS
  • Method for determining major sweetening agents in edible essence and flavor by HPLC-MS/MS

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Instruments and reagents

[0043] Xylitol, acesulfame potassium, sodium saccharin, cyclamate, sucralose, aspartame, neohesperidin, neotame

[0044] Standard samples of 9 kinds of sweeteners such as stevia and stevia; methanol, ethanol, ammonium acetate (all of which are chromatographically pure); meet the requirements of first-class water in GB / T 6682.

[0045] 6460 HPLC-MS / MS mass spectrometer (Agilent, USA), TM-1 vortex mixer (Wuxi

[0046]Woxin Instrument Co., Ltd.); KQ-500DE ultrasonic generator (Kunshan Ultrasonic Instrument Co., Ltd.); electronic balance (Mettler Toledo Company, sensitivity 0.1 mg); 50 mL centrifuge tube (Corning Company, PP material).

[0047] 2. Matrix solvent preparation

[0048] Choose one that does not contain xylitol, acesulfame potassium, sodium saccharin, cyclamate, sucralose, aspartame,

[0049] Edible flavors of 9 sweeteners such as neohesperidin, neotame and stevioside, accurately weighed 0.5201 g sample, added 10 mL of 10% ethano...

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Abstract

This inventio discloses a method for determining major sweetening agents in an edible essence and flavor by HPLC-MS / MS. The method comprises the steps of preparing a matrix solvent, preparing a seriesof standard working solutions, preparing a sample solution, performing HPLC-MS / MS analysis, building a standard work curve, and performing sample result calculation. According to the method, curves are prepared and corrected by the matrix solvent for the first time; and an HPLC-MS / MS chromatograph is used for simultaneously determining nine kinds of major sweetening agents such as xylitol, acesulfame potassium, saccharin sodium, sodium cyclamate, sucralose, aspartame, neohesperidin, neotame and stevioside in edible essence. The method has the advantages that the proper matrix solvent is prepared, and is used for preparing a standard work curve; the influence caused by matrix effects on the quantification of target materials in the mass spectrometry ionization process is eliminated; the contents of the major sweetening agents in the edible essence can be simultaneously detected; the result is accurate; the interference is little; the sensitivity is high; and the repeatability is high,and the like.

Description

technical field [0001] The invention belongs to the technical field of detection of physical and chemical indicators of food additives, and in particular relates to a method for measuring main sweeteners in food flavors and fragrances by using HPLC-MS / MS. Background technique [0002] Flavors and spices are often used in the processing of food and related products. As the society pays attention to food safety issues, relevant government departments have established reasonable and effective supervision and management and safety evaluation laws and regulations to regulate the production of flavors, spices and related additives. production and use. Sweeteners are an important class of food additives used to improve the taste and flavor of food. Among them, non-sugar sweeteners have become substitutes for sucrose due to their advantages of high sweetness, low calorie, and not participating in metabolic processes. widely used in industry. In recent years, with the improvement o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/14G01N30/86
CPCG01N30/02G01N30/06G01N30/14G01N30/86G01N2030/062G01N2030/146
Inventor 廖惠云王瑞吴洋张华曹毅朱龙杰毛淑蕊沈晓晨朱怀远
Owner CHINA TOBACCO JIANGSU INDAL
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