高效液相色谱-光电二极管阵列法测定即食海鲜中风味增强剂的分散固相萃取和分散液液微萃取。

Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.

机构信息

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

出版信息

Food Chem. 2020 Mar 30;309:125753. doi: 10.1016/j.foodchem.2019.125753. Epub 2019 Oct 25.

DOI:10.1016/j.foodchem.2019.125753

PMID:31734009

Abstract

The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid-liquid microextraction (DLLME) was developed as a rapid, simple and effective pretreatment method for the determination of flavor enhancers (maltol, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin) of ready-to-eat seafood products (dried squid, baked squid, fried fish, steamed abalone). Under the optimized DSPE-DLLME method, the developed method exhibited low limits of quantitation (0.20-0.50 μg g) and excellent linearity (R ≥ 0.995). The recoveries of flavor enhancers in the actual samples were 83.7%-114.9%. Compared with traditional pretreatment methods, the developed DSPE-DLLME method was rapid (17 min) and easy to determine the flavor enhancers by high performance liquid chromatography with photodiode array detector (HPLC-PDA). In the actual samples, creamy compounds such as vanillin, methyl vanillin and ethyl vanillin were hardly found. However, the flavor compounds produced by thermal reactions such as maltol (except for dried squid 3) and ethyl maltol were present in all samples.

摘要

分散固相微萃取（DSPE）结合分散液液微萃取（DLLME）被开发为一种快速、简单、有效的预处理方法，用于测定即食海鲜产品（干鱿鱼、烤鱿鱼、炸鱼、蒸鲍鱼）中的风味增强剂（麦芽醇、乙基麦芽醇、香草醛、甲基香草醛、乙基香草醛）。在优化的 DSPE-DLLME 方法下，所开发的方法表现出低定量限（0.20-0.50μg g）和优异的线性（R≥0.995）。风味增强剂在实际样品中的回收率为 83.7%-114.9%。与传统的预处理方法相比，所开发的 DSPE-DLLME 方法快速（17 min），通过高效液相色谱-光电二极管阵列检测器（HPLC-PDA）很容易测定风味增强剂。在实际样品中，几乎没有发现香草醛、甲基香草醛和乙基香草醛等奶油化合物。然而，在所有样品中都存在麦芽醇（干鱿鱼 3 除外）和乙基麦芽醇等热反应产生的风味化合物。