Determination of three methylimidazole compounds in food flavors by solid phase extraction coupled with ultra-performance liquid chromatography-mass spectrometry

Authors

Zhou Yanhua, Changsha Environmental Protection College, Changsha, Hunan 410004 , China
Li Tao, Hunan Institute of Commodity Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410011 , China
Xiang Jun, Hunan Institute of Commodity Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410011 , China
Xu Wenyang, Hunan Institute of Commodity Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410011 , China

Abstract

Objective: This study aimed to establish a method for quick determination of 3 kinds ofmethylimidazole 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 R²≥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.

Publication Date

11-23-2022

First Page

82

Last Page

86

DOI

10.13652/j.spjx.1003.5788.2022.90198

Recommended Citation

Yanhua, Zhou; Tao, Li; Jun, Xiang; and Wenyang, Xu (2022) "Determination of three methylimidazole compounds in food flavors by solid phase extraction coupled with ultra-performance liquid chromatography-mass spectrometry," Food and Machinery: Vol. 38: Iss. 10, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2022.90198
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/14

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