气相色谱-质谱联用测定食用香精香料中15种萜烯醇酯  

Determination of Fifteen Terpenols Esters in Food Flavors by Gas Chromatography-mass Spectrometry

作　　者：佟亚楠[1] 李宝志[2] 刘文春[1] 李凤琴 李锋[2] 孙明[1] 

机构地区：[1]吉林烟草工业有限责任公司品质控制部,吉林长春130031 [2]吉林烟草工业有限责任公司技术中心,吉林长春130031

出　　处：《食品研究与开发》2018年第3期179-183,共5页Food Research and Development

基　　金：中烟实业科技项目(中烟科[2013]12号)

摘　　要：采用气相色谱-质谱分析手段,建立同时测定食用香精香料中15种萜烯醇酯类化合物的定量与定性分析方法。首先,优化样品前处理条件及仪器的测定参数。在选择的最优条件下,采用内标法进行定量分析,各目标化合物及内标物的色谱峰均都达到了较好的分离度并在2μg/mL^40μg/mL浓度范围内呈现良好的线性关系,此外,各目标物检出限在1.95 mg/kg^4.01 mg/kg之间,平均加标回收率在83.4%~113.8%之间,相对标准偏差(RSD)均小于5.0%。Under the optimum conditions of pretreatment and instrument parameters, the gas chromatography-mass spectrometry was applied on a comprehensive qualitative and quantitative analytical method of fifteen terpenols ester compounds in food flavors. The internal standard method had been applied for quantitative analysis, the chromatographic peaks of the target compounds and internal standard had achieved the high resolution, presented a good linear relationship in the concentration range of 2 μg/mL-40 μg/mL, and the detection limits were 1.95 mg/kg-4.01 mg/kg. The average spiked recoveries were in the range from 83.4 % to 113.8 %, and the relative standard deviations were all less than 5.0 %.

关 键 词：香精香料 萜烯醇酯 气相色谱-质谱法 

分 类 号：O657.63[理学—分析化学] TS264.3[理学—化学]