Analysis of 23 esters of flavor additive in tobacco products by gas chromatography-tandem mass spectrometry coupled with solid-phase extraction

doi:10.3724/SP.J.1123.2015.12020

Abstract

Abstract:

An analytical method for the simultaneous determination of 23 esters of flavor additive in tobacco products was established based on optimized solid-phase extraction (SPE) with gas chromatography-tandem mass spectrometry (GC-MS/MS). The samples were extracted with ethyl acetate, cleaned up by an amino SPE column. After conditioning step, the extracts were eluted by 4 mL ethyl acetate, and then were determined by GC-MS/MS in multi-reaction monitoring (MRM) mode. The results showed that all the 23 ester flavor additives had good linearity in the range of 20.0-500.0 μ g/L, with the correlation coefficients (r²) better than 0.996. The limits of detection (LODs) and limits of quantitation (LOQs) of these additives were in the ranges of 1.9-13.6 μ g/kg and 6.3-45.3 μ g/kg, respectively. The average recoveries of the 23 analysts were in the range of 62.1%-91.4% at the spiked levels of 1, 1.5, 2 times LOQ with relative standard deviations (RSDs) typically lower than 7%. The accurate, reliable and sensitive method can be applied to the determination of the 23 esters of flavor additive in tobacco products for rapid screening and quantitative analysis. The method also offered an opportunity to detect more ester additives that may be added in tobacco products.

Key words: ester flavor additives, gas chromatography-tandem mass spectrometry (GC-MS/MS), solid phase extraction (SPE), tobacco products

CLC Number:

O658

ZHENG Yang, XU Xiuli, JI Shunli, YUAN Fei, HUANG Zhiqiang, YANG Bingcheng, ZHANG Feng. Analysis of 23 esters of flavor additive in tobacco products by gas chromatography-tandem mass spectrometry coupled with solid-phase extraction[J]. Chinese Journal of Chromatography, 2016, 34(5): 512-519.

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