Institute of Environmental and Analysis Science, School of Chemistry and Chemical Engineering, Henan University, Kaifeng 475004, Henan, China.
Institute of Environmental and Analysis Science, School of Chemistry and Chemical Engineering, Henan University, Kaifeng 475004, Henan, China.
Talanta. 2017 May 1;166:262-267. doi: 10.1016/j.talanta.2017.01.065. Epub 2017 Jan 25.
In this article, a method for the analysis of flavors and fragrances including ethyl vanillin, trans-cinnamic acid, methyl cinnamate, ethyl cinnamate, and benzyl cinnamate in foods by HPLC with FeO@GO nanocomposite as the adsorbent of magnetic solid-phase extraction was developed. The magnetic FeO@GO nanocomposite was prepared and characterized by transmission electron microscope, infrared spectroscopy, X-ray diffraction and vibrating sample magnetometer. The as-prepared FeO@GO nanocomposite was used as adsorbent for extraction and preconcentration of flavors and fragrances in foods. The extraction and desorption conditions including amount of materials, extraction time and desorption solvents were investigated. The analytes were separated within 10min and detected with LODs ranged from 0.02 to 0.04μg/mL. The recovery obtained from the analysis of spiked juice sample was between 71.5% and 112.4% with RSDs lower than 4.14%. The developed method was successfully applied to the analysis of real samples including orange juice, chocolate and fruit sugar.
本文建立了一种利用 HPLC 分析食品中乙基香兰素、反式肉桂酸、肉桂酸甲酯、肉桂酸乙酯和肉桂酸苄酯等风味和香气的方法，该方法采用 FeO@GO 纳米复合材料作为磁性固相萃取的吸附剂。通过透射电子显微镜、红外光谱、X 射线衍射和振动样品磁强计对磁性 FeO@GO 纳米复合材料进行了表征。制备的 FeO@GO 纳米复合材料被用作食品中风味和香气的萃取和预浓缩的吸附剂。考察了材料用量、萃取时间和解吸溶剂等萃取和解吸条件。分析物在 10min 内分离，检出限范围为 0.02-0.04μg/mL。从果汁样品加标分析中获得的回收率在 71.5%至 112.4%之间，相对标准偏差（RSD）低于 4.14%。该方法成功应用于橙汁、巧克力和果糖等实际样品的分析。
