Simultaneous detection of five flavoring agents in chewing gum by ultrasound-microwave synergistic extraction coupled with gas chromatography
Simultaneous detection of five flavoring agents in chewing gum by ultrasound-microwave synergistic extraction coupled with gas chromatography
复制标题
超声-微波协同萃取-气相色谱法同时检测口香糖中5种调味剂
DOI：
10.1038/s41598-019-48522-5
复制
发表时间：
2019-08-19
影响因子：
4.6
通讯作者：
Song, Jiying
中科院分区：
文献类型：
--
作者：
Li, Junde;Liu, Xiaojuan;Song, Jiying
目前，食品中风味添加剂的鉴别与检测已成为食品安全领域的一个重要研究课题。然而，同时检测多种风味剂仍然是一个很大的挑战。建立了一种超声-微波协同萃取-气相色谱法同时检测丁酸丁酯、薄荷醇、水杨酸甲酯、丁香酚和香草醛的新方法。采用超声-微波协同萃取法从口香糖中提取5种风味物质。采用正交试验研究了提取剂、料液比、提取时间和微波功率对提取率的影响。通过对程序升温和不分流进样的优化，实现了5种调味剂的良好分离和同时检测，线性范围宽、检出限低、准确度高、重现性好。因此，该方法在食品安全检测中具有广阔的应用前景。
So far, the identification and determination of flavor additives in food has gained extensive attention in the area of food safety. However, it remains a big challenge for simultaneous detection of diverse flavor agents. In this work, a novel gas chromatography method coupled with ultrasound-microwave synergistic extraction was developed for simultaneous detection of five flavor compounds, including butyl butyrate, menthol, methyl salicylate, eugenol and vanilline. In this strategy, ultrasound-microwave synergistic extraction was used to extract the five flavoring agents from chewing gum. The effects of extractants, solid-liquid ratio, extraction time and microwave power on extraction yield were researched by using orthogonal test. After the optimization of programme temperature and splitless injection, the five flavoring agents were well separated and simultaneously detected with wide linear ranges, low limits of detection, high accuracy and good repeatability. Therefore, this proposed method would hold great promise for assay application on the food safety.