Citation: Hai-Bao Zhu, Yun-Chang Fan, Ya-Ling Qian, Hong-Fang Tang, Zheng Ruan, Dan-Hua Liu, Han Wang. Determination of spices in food samples by ionic liquid aqueous solution extraction and ion chromatography[J]. Chinese Chemical Letters, ;2014, 25(3): 465-468. doi: 10.1016/j.cclet.2013.12.001 shu

Determination of spices in food samples by ionic liquid aqueous solution extraction and ion chromatography

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a Zhejiang Academy of Medical Sciences, Hangzhou 310013, China;
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b College of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454003, China

Corresponding author: Hai-Bao Zhu,
Received Date: 23 October 2013
Available Online: 20 November 2013
Fund Project: This research was financially supported by the National Natural Science Foundation of China (No. 21307028) (No. 21307028) Zhejiang Provincial Medical Key Discipline Group-Public Health Detection (No. XKQ-009-003) (No. XKQ-009-003)

In the present work, a novel method to extract three kinds of spices, namely vanillin, ethyl vanillin and ethyl maltol from food products such as biscuit, chocolate and milk powder was developed. 1-Octyl-3-methylimidazolium chloride ([Omim]Cl) aqueous solution was selected as the extracting medium. A 0.5 g powder of food product was extracted by 5.0 mL of [Omim]Cl aqueous solution (0.3 mol/L, pH 6.0) under ultrasonication at 50 ℃, and then the extract was centrifuged for 10 min at 4000 rpm. The extract was filtered through a syringe filter and injected into ion chromatography system for analysis. The separation of the three spices was carried out on an anion exchange column. The detection wavelength was set at 280 nm. Compared with traditional extraction solvents, [Omim]Cl aqueous solution displayed particular advantages. The applicability of the proposed method to real sample was confirmed. Under the optimal conditions, good reproducibility of extraction performance was obtained, with the relative standard deviation (RSD) values ranging from 1.9% to 6.3%. The recoveries of spiked samples were between 79.8% and 95.8%. The detection limits (LOD, S/N = 3) of vanillin, ethyl vanillin and ethyl maltol were in the range of 20-45 μg/kg. The use of ionic liquid aqueous solution as extraction solvent was operationally easy and environmental-friendly.
- Spices,
- Ionic liquid,
- Food,
- Ion chromatography
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沈阳化工大学材料科学与工程学院沈阳 110142