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Method for rapidly detecting glacial acetic acid in rice vinegar

A technology of glacial acetic acid and rice vinegar, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of endangering human health and the daily intake cannot reach the average level, and achieve high sensitivity, strong characteristics, and simple pre-treatment Effect

Active Publication Date: 2021-01-29
镇江刘恒记食品有限公司
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Problems solved by technology

At present, the daily intake of vinegar cannot reach the per capita level, and the development of vinegar products has broad prospects;
[0003] With the promulgation of vinegar standards, whether the quality of food additive acetic acid is qualified or not is directly related to the health of the people; the national standard GB 1886.10-2015 stipulates that it should meet the requirements of food additive acetic acid, but now there will be industrial Acetic acid pretends to be a food additive, glacial acetic acid, and in order to adjust the acidity, hydrochloric acid, phosphoric acid, etc. are added, which is harmful to human health, and often contains some harmful substances

Method used

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  • Method for rapidly detecting glacial acetic acid in rice vinegar

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Embodiment 1

[0019] 1. Method

[0020] (1) Chromatographic conditions: mobile phase A: sulfuric acid methanol solution with a volume fraction of 1-2%; mobile phase B: a solution containing 0.5% methanol; the injection volume is 2 μL, and the gradient elution method is adopted, and the gradient retention is in accordance with Table 1 Time changes uniformly; Chromatographic column: ACQUITYUPLC BEH C18 (2.1×50mm, 1.7μm);

[0021] Table 1 mobile phase gradient elution parameters:

[0022] time Flow rate (mL / min) ％A ％B 0.0 0.4 99 1 1.0 0.4 70 30 1.5 0.4 70 30 4.0 0.4 2 98 6.0 0.4 99 1

[0023] (2) Mass spectrometry conditions: the tandem mass spectrometer used is Quattro PremierXE triple quadrupole mass spectrometer; ion source: electrospray ionization ESI; scanning method: negative ion scanning; detection method: multiple reaction detection; cone voltage: 42v; source temperature : 100°C; Desolventization temperature: 180°C; Desolventization...

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Abstract

The invention relates to a method for rapidly detecting glacial acetic acid in rice vinegar, and the method is characterized in that the following steps: determining the content of HAc in pretreated rice vinegar by adopting an ultrahigh liquid chromatography-tandem mass spectrometry technology, quantifying by utilizing an isotope internal standard method, and establishing a calibration curve by taking the concentration ratio of a standard substance to an internal standard substance as an X axis and the peak area ratio of the standard substance to the internal standard substance as a Y axis; and calculating the content of glacial acetic acid in the rice vinegar. According to the invention, a rice vinegar sample is mixed with an isotope internal standard solution of acetic acid, a target object to be detected is separated from interference components in a rice vinegar matrix by using ultra-high performance liquid chromatography, the mass-to-charge ratio (m / z) of the target object to thecorresponding isotope internal standard is detected by using mass spectrometry, quantifying is performed by using an isotope internal standard method, and the content of acetic acid is calculated accurately. The method has the advantages of simple pretreatment, high sensitivity and strong characteristics, and can be used as a guidance method for acetic acid content determination.

Description

technical field [0001] The invention relates to the technical field of drug analysis, in particular to a method for rapidly detecting glacial acetic acid in rice vinegar. Background technique [0002] Vinegar has antibacterial, anti-inflammatory, anti-fatigue, anti-oxidation, anti-aging, beauty, anti-cancer, and anti-cancer effects, and is used in daily life and medicine. Fruit vinegar is rich in nutrients and contains essential macroelements, trace elements and organic matter, etc., which can maintain physiological balance and prevent diseases. At present, the daily intake of vinegar cannot reach the per capita level, and the development of vinegar products has broad prospects; [0003] With the promulgation of vinegar standards, whether the quality of food additive acetic acid is qualified or not is directly related to the health of the people; the national standard GB 1886.10-2015 stipulates that it should meet the requirements of food additive acetic acid, but now there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/72G01N30/8634G01N2030/045
Inventor 刘潮军朱祥红
Owner 镇江刘恒记食品有限公司
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