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

doi:10.3724/SP.J.1123.2014.11018

Abstract

Abstract:

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.

Key words: ethyl vanillin, ethyl vanillin, food, maltol, ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS), vanillin

CLC Number:

O658

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.

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