企业科技与发展
企業科技與髮展
기업과기여발전
ENTERPRISE SCIENCE AND TECHNOLOGY & DEVELOPMENT
2013年
12期
22-24
,共3页
胡志忠%吴彦%侯英%田兆福%刘启斌%农李政%黄东业%唐志明
鬍誌忠%吳彥%侯英%田兆福%劉啟斌%農李政%黃東業%唐誌明
호지충%오언%후영%전조복%류계빈%농리정%황동업%당지명
气相色谱- 质谱%加香物质%峰面积归一化法%内标法
氣相色譜- 質譜%加香物質%峰麵積歸一化法%內標法
기상색보- 질보%가향물질%봉면적귀일화법%내표법
GC-MS%flavoring compounds%peak area normalization method%internal standard method
文章介绍了用气相色谱-质谱联用技术(GC- MS)测定卷烟香精香料中乙基环戊烯醇酮、烟酮、邻位香兰素、α-大马酮和巨豆三烯酮(A、B、C、D)共5种加香物质的检测方法。该方法在试样中加入以萘为内标的二氯甲烷溶液振荡萃取,无水硫酸钠干燥后取上清液进行GC- MS检测,对巨豆三烯酮A、B、C、D 4种E/Z异构体采用混合标准品峰面积归一化法对各种异构体浓度进行换算,然后用内标法建立标准曲线。实验结果表明,该方法中各物质的线性相关系数R2均在0.997以上,5种加香物质的加标平均回收率范围为88.9%~97.3%,相对标准偏差(RSD)范围为3.19%~7.82%。该方法具有简便、快捷、灵敏度高的优点,适合卷烟香精香料中加香目标物质的检测。
文章介紹瞭用氣相色譜-質譜聯用技術(GC- MS)測定捲煙香精香料中乙基環戊烯醇酮、煙酮、鄰位香蘭素、α-大馬酮和巨豆三烯酮(A、B、C、D)共5種加香物質的檢測方法。該方法在試樣中加入以萘為內標的二氯甲烷溶液振盪萃取,無水硫痠鈉榦燥後取上清液進行GC- MS檢測,對巨豆三烯酮A、B、C、D 4種E/Z異構體採用混閤標準品峰麵積歸一化法對各種異構體濃度進行換算,然後用內標法建立標準麯線。實驗結果錶明,該方法中各物質的線性相關繫數R2均在0.997以上,5種加香物質的加標平均迴收率範圍為88.9%~97.3%,相對標準偏差(RSD)範圍為3.19%~7.82%。該方法具有簡便、快捷、靈敏度高的優點,適閤捲煙香精香料中加香目標物質的檢測。
문장개소료용기상색보-질보련용기술(GC- MS)측정권연향정향료중을기배무희순동、연동、린위향란소、α-대마동화거두삼희동(A、B、C、D)공5충가향물질적검측방법。해방법재시양중가입이내위내표적이록갑완용액진탕췌취,무수류산납간조후취상청액진행GC- MS검측,대거두삼희동A、B、C、D 4충E/Z이구체채용혼합표준품봉면적귀일화법대각충이구체농도진행환산,연후용내표법건립표준곡선。실험결과표명,해방법중각물질적선성상관계수R2균재0.997이상,5충가향물질적가표평균회수솔범위위88.9%~97.3%,상대표준편차(RSD)범위위3.19%~7.82%。해방법구유간편、쾌첩、령민도고적우점,괄합권연향정향료중가향목표물질적검측。
A GC-MS method for determination of 5 flavoring compounds in tobacco flavor or casing was developed. The sample was labeled with naphthalene and extracted with the solution of dichloromethane, dehydrated by anhydrous sodium sulfate, and analyzed by GC-MS. The concentrations of the A, B, C, D isomers of tabanone were calculated with mixed standard by peak area normalization method. Then the standard curve was established after the correction with the internal standard method. The results showed that the correlation coefficients of 5 analytes were higher than 0.997, the average spiked recoveries were in the range of 88.9% ~ 97.3% and the relative standard deviations was 3.19% ~ 7.82%. The method was proved to be simple and accurate to the 5 flavor compounds determination for the quality management of the tobacco flavor or casing.