Method for detecting inositol in food

Abstract

The invention relates to a method for detecting inositol in food, and belongs to the field of food chemical detection. The method for detecting inositol in food comprises the following steps of: mixing to-be-detected food, water and ethanol to prepare a food detection solution; detecting the food detection solution by using an ultra-high performance liquid chromatography-mass spectrometer to determine whether the food detection solution contains inositol or not; and if the food detection solution contains inositol, taking sorbitol as an internal standard substance, and detecting the food detection solution by adopting an internal standard method so as to determine the content of inositol in the to-be-detected food. The method for detecting inositol in food can be used for efficiently and accurately detecting whether food contains inositol and detecting the content of inositol.

Description

technical field [0001] The invention relates to the field of detection and analysis, in particular to a detection method of inositol in food. Background technique [0002] Inositol, scientific name cyclohexyl hexitol, widely exists in various natural animals, plants and microbial tissues. It was originally extracted from muscle tissue, so it was named inositol. Inositol is a water-soluble vitamin that belongs to the B vitamins and is an essential substance for the growth of humans, animals and microorganisms. In the food industry, inositol is commonly used as a nutritional enhancer in health care products, beverages and dairy products. [0003] In the related art, the detection method of inositol is mainly according to the method stipulated in GB 5009.27-2016 "Determination of inositol in food in food safety national standard", wherein, one is to extract the inositol in the sample with water and ethanol , after extraction, carry out derivatization reaction with silylating ...

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Problems solved by technology

[0004] However, in the above method, because the former needs to perform a derivatization reaction with a silylating reagent, the detection process is relatively cumbersome, and the stability of the derivation reaction is poor, so the derivation effect is not good, so that the accuracy and precision of inositol detection are ultimately affected.

However, the colorimetric method of the microbial kit is limited by the influence of the operator and the interference of the sample color, which makes the quantitative analysis and detection results deviate greatly

[0005] And because inositol is a nutritional enhancer, after adding inositol to food, such as milk powder, milk and other dairy products, dairy products also contain a variety of other proteins and vitamins. The detection caused interference, and the inositol could not be detected stably and accurately, which made the detection of inositol in food very difficult

And, when the addition amount of inositol in the milk powder is low, conventional HPLC (High Performance Liquid Chromatography, high performance liquid chromatography) can hardly detect, meanwhile, the pretreatment speed is slow, and abnormal results often occur

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