| Autor: |
ZHOU Yan-hua, LI Tao, XIANG Jun, XU Wen-yang |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Shipin yu jixie, Vol 38, Iss 10, Pp 82-86,200 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.90198 |
| Popis: |
Objective: This study aimed to establish a method for quick determination of 3 kinds ofmethylimidazole compounds in food flavor. Methods: The food flavor was extracted with 5% trichloroacetic acid solution and purified with PCX mixed cationic solid phase extraction column. Finally, the qualitative and quantitative analysis was carried out by ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS) and internal standard method. Results: The linear relationship between the three methyl imidazole compounds was good in the range of 5.0~400.0 ng/mL, with correlation coefficient R2≥0.997. The limits of detection were 0.030~0.450 μg/kg and the limits of quantification (LOQ) were 0.10~1.50 μg/kg. The recoveries of three methylimidazole ranged from 82.8% to 111.7%, and the relative standard deviations (RSDS) ranged from 1.3% to 9.3%. Conclusion: The method is simple, efficient and accurate, and can be used for the quantitative determination of 1-methylimidazole, 2-methylimidazole, 4-methylimidazole in food flavor. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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