Determination of three methylimidazole compounds in food flavors by solid phase extraction coupled with ultra-performance liquid chromatography-mass spectrometry
Food and Machinery, ISSN: 1003-5788, Vol: 38, Issue: 10, Page: 82-86
2022
- 1Citations
- 37Usage
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Metrics Details
- Citations1
- Citation Indexes1
- Usage37
- Downloads33
- Abstract Views4
Article Description
Objective: This study aimed to establish a method for quick determination of 3 kinds of methylimidazole compounds in food flavor. Methods:The food flavor was extracted with 5% trichloroacetic acid solution and purified with PCX mixed cationic solid phase extraction column. Finally, the qualitative and quantitative analysis was carried out by ultra- performance liquid chromatography-mass spectrometry (UPLC-MS/MS) and internal standard method. Results: The linear relationship between the three methyl imidazole compounds was good in the range of 5.0~400.0 ng/mL, with correlation coefficient R≥0.997. The limits of detection were 0.030~0.450 μg/kg and the limits of quantification (LOQ) were 0.10~1.50 μg/kg. The recoveries of three methylimidazole ranged from 82.8% to 111.7%, and the relative standard deviations (RSDS) ranged from 1.3% to 9.3%. Conclusion:The method is simple, efficient and accurate, and can be used for the quantitative determination of 1-methylimidazole, 2-methylimidazole, 4-methylimidazole in food flavor.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85201401162&origin=inward; http://dx.doi.org/10.13652/j.spjx.1003.5788.2022.90198; https://www.ifoodmm.cn/journal/vol38/iss10/14; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=1359&context=journal; https://dx.doi.org/10.13652/j.spjx.1003.5788.2022.90198; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.spjx.1003.5788.2022.90198
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