Abstract
In this study, a gas chromatography-mass spectrometry (GC/MS) method was established for the determination of geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound, and the method was also validated. The method had good linearity (>0.990 0) with the concentration from 0.000 5 mg/mL to 0.100 0 mg/mL and low limits of detection (LOD) (<0.005 μg/mL) for these three target compounds. And the recovery was from 90% to 116% with relative standard deviation (RSD) from 4.2% to 5.4% at quality control concentration. In a word, the method met the need of trace detection, which can be used to test geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound. When the GC-MS method was applied to detect these three components in different pepppermint fragrance samples, none of them was detected out.
Publication Date
6-28-2018
First Page
55
Last Page
57
DOI
10.13652/j.issn.1003-5788.2018.06.012
Recommended Citation
Zhi, LU
(2018)
"Simultaneous determination of three prohibited substances in fragrance compound through gas chromatography-mass spectrometry,"
Food and Machinery: Vol. 34:
Iss.
6, Article 12.
DOI: 10.13652/j.issn.1003-5788.2018.06.012
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/12
References
[1] BRAIN K R, GREEN D M, LALKO J, et al. In-vitro human skin penetration of the fragrance materialgeranyl nitrile[J]. Toxicology in Vitro, 2007, 21(1): 133-138.
[2] 邵仕香, 刘珂, 孙宝红, 等. 微波催化合成2-正戊基环戊-2-烯酮的研究[J]. 天津理工学院学报, 2001, 17(3): 101-103.
[3] ZENG Yuan, LUO Jian-yong, FAN Ya-ming, et al. Detection of flavor components in ethanol extract from kelp using GC-MS method[J]. Food Science & Technology, 2015, 40(10): 279-283.
[4] LISKO J G, STANFILL S B, WATSON C H. Quantitation of ten flavor compounds in unburned tobacco products[J]. Analytical Methods Advancing Methods & Applications, 2014, 6(13): 4 698-4 704.
[5] WU Ping-qu, ZHANG Li-qun, SHEN Xiang-hong, et al. Determination of ethyl Carbamate in Chinese yellow rice wine by diatomaceous earth extraction and GC/MS method[J]. Journal of Aoac International, 2015, 98(3): 834-838.
[6] 曾莉, 张炤, 刘丹, 等. 气相色谱-质谱法同时测定肉制品中的12种多环芳烃[J]. 中国卫生检验杂志, 2017(17): 2 486-2 488.
[7] 范文来, 胡光源, 徐岩. 顶空固相微萃取-气相色谱-质谱法测定药香型白酒中萜烯类化合物[J]. 食品科学, 2012, 33(14): 110-116.