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

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 %.