Open AccessSimultaneous determination of vanillin, ethyl vanillin, menthol, amyl acetate, citral in food additives by gas chromatography tamdem mass spectrometry (GC/MS)
Author(s) -
Ngân Lê Việt,
Kim Oanh Vũ Thị,
Trang Vũ Thị,
Huyền Trang Lưu Thị
Publication year - 2018
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.43
Subject(s) - citral , vanillin , chemistry , chromatography , flavor , menthol , mass spectrometry , ethyl acetate , gas chromatography–mass spectrometry , repeatability , food additive , gas chromatography , calibration curve , detection limit , organic chemistry , food science , essential oil
The objective of this study to determine sample preparation and analysis vanillin, ethyl vanillin, menthol, amyl acetate and citral in the food additives using gas chromatography mass tandem spectrometry. The substances were extracted from the matrices with acetonitrile at 30°C for 15 minutes, determined by GC-MS using DB5-MS column (30m x 0.25mm x 0.25μm) for separation, the MS/MS detector. The calibration curves had concentration of 0.05 to 20 μg/mL, the method had the recovery of from 95.0% to 105%, the repeatability of from 1.92 to 4.04%. Applying the analytical method on 15 flavor food additive samples which were collected from markets showed most of the flavor additives contain more than one flavor compound in composition.