Citation: YANG Huamei, HANG Li. Determination of four frequently-used essences in foods by ultra performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, ;2015, 33(3): 250-255. doi: 10.3724/SP.J.1123.2014.11018 shu

Determination of four frequently-used essences in foods by ultra performance liquid chromatography-tandem mass spectrometry

YANG Huamei ^, ,
HANG Li

1.
Taizhou Center for Disease Control and Prevention, Taizhou 225300, China

Corresponding author: YANG Huamei,
Received Date: 13 November 2014
Available Online: 6 January 2015

A method has been developed for the simultaneous determination of vanillin, ethyl vanillin, maltol and ethyl maltol in foods by ultra performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS). The sample was extracted with ultrapure water, and purified with SPE column. The target compounds were separated on a C18 column with the gradient elution of methanol and water containing 0.002 mol/L ammonium acetate and 0.1%(v/v) formic acid. The four components were determined in the modes of electrospray positive ionization (ESI⁺) and multiple reaction monitoring (MRM). The linear ranges were 10-1000 μg/L for vanillin and maltol and 5-500 μg/L for ethyl vanillin and ethyl maltol, with the correlation coefficients more than 0.999. The recoveries of the four compounds ranged from 75.8% to 116%, with the relative standard deviations (RSDs) of 1.58%-4.01%. The method showed good extraction efficiency, high sensitivity and good reproducibility. It is suitable for the simultaneous detection of vanillin, ethyl vanillin, maltol and ethyl maltol in foods.
- ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS),
- vanillin,
- ethyl vanillin,
- maltol,
- ethyl vanillin,
- food
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沈阳化工大学材料科学与工程学院沈阳 110142