College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao, Shandong, 266109, China.
Sci Rep. 2019 Aug 19;9(1):12085. doi: 10.1038/s41598-019-48522-5.
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.
迄今为止，食品安全领域中对食品中风味添加剂的识别和测定已经引起了广泛关注。然而，同时检测多种风味剂仍然是一个巨大的挑战。在这项工作中，开发了一种新的气相色谱法，结合超声-微波协同萃取，用于同时检测五种风味化合物，包括丁酸丁酯、薄荷醇、水杨酸甲酯、丁香酚和香草醛。在该策略中，采用超声-微波协同萃取从口香糖中提取五种调味剂。通过正交试验研究了提取剂、固液比、提取时间和微波功率对提取率的影响。在优化程序温度和不分流进样后，五种调味剂得到了很好的分离，并具有较宽的线性范围、较低的检测限、较高的准确性和良好的重现性。因此，该方法有望在食品安全分析中得到应用。
