GC/MS法分析α,β-不饱和醛类香料的转化产物

Analysis of converted products fromα,β-unsaturated aldehyde flavors by GC/MS

为从化学的角度监控α,β-不饱和醛类香料的产品质量,通过温度因素实验结合GC/MS方法考察了7种α,β-不饱和醛类香料转化产物的化学组成;针对主要转化产物α,β-不饱和酸建立了GC/MS定量分析方法,并测试了实验室存放的11个烯醛类香料样品。结果表明:①该方法简单、灵敏度高(LODs<0.12μg/mL)、精密度好(RSDs<4.5%);②不同实验室存放的α,β-不饱和醛类香料产品中α,β-不饱和酸类物质的质量分数介于15.8~450.6 mg/g之间,且存放越久,质量分数越高,这与温度因素实验结果一致;③α,β-不饱和酸或可作为α,β-不饱和醛类香料化学品质改变的标志物用于产品质量监控。

In order to probe the chemistry behind quality changes ofα,β-unsaturated aldehyde flavors,the chemical compositions of the converted products of sevenα,β-unsaturated aldehyde flavor monomers were investigated by GC/MS and as a function of varying storage temperatures.The GC/MS quantitative method was established to quantify the main converted products,α,β-unsaturated acid,and the samples ofα,β-unsaturated aldehyde flavor monomers stored in 11 laboratories.The results showed that:(1)This method was simple,highly sensitive(LODs<0.12μg/mL)and reproducible(RSDs<4.5%).(2)The content ofα,β-unsaturated acid substances inα,β-unsaturated aldehyde flavor products stored in different laboratories ranged from 15.8 to 450.6 mg/g.The longer the storage time was,the higher the contents were found,which was consistent with the results of the varying temperature experiments.(3)α,β-Unsaturated acid could be used as a marker to monitor the quality change ofα,β-unsaturated aldehyde flavors.