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Simultaneous determination of vanillin, ethyl vanillin, menthol, amyl acetate, citral in food additives by gas chromatography tamdem mass spectrometry (GC/MS)

Le Viet Ngan Vu Thi Kim Oanh Vu Thi Trang Luu Thi Huyen Trang
Published 03/14/2018

Article Details

How to Cite
Le Viet Ngan, Vu Thi Kim Oanh, Vu Thi Trang, Luu Thi Huyen Trang. "Simultaneous determination of vanillin, ethyl vanillin, menthol, amyl acetate, citral in food additives by gas chromatography tamdem mass spectrometry (GC/MS)". Vietnam Journal of Food Control. vol. 1, no. 1, pp. 25-28, 2018
PP
25-28
Counter
537

Main Article Content

Abstract

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.

Keywords:

GC-MS, aromatic compounds, food additives

References

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