Simultaneous determination of 4 kinds spices in baked food by gas chromatography-mass spectrometry
A method for simultaneous determination of four kinds spices in baked food by gas chromatography-mass spec-trometry was developed.The samples wereextracted byethyl acetate,separated with ZB-5 capillary column(30 m× 0.25 mm×0.25 μm)anddetermined by GC-MS under selected ion monitoring(SIM),Then quantified by external standard meth-od.The method showed that the aim compoundsgamma nonalactone、trans strawberry aldehyde、cis strawberry aldehyde、gamma undecalatonein the range of 0.05 ug/mL-5.00 ug/ml there are good linears correlation(R2≥0.999),Quantification Limits were less than 0.04 mg/kg.The recoveries of standard addition were 81.3％-95.8％and the RSDs were in the rang-es of 2.43％-4.95％.This test provided with accurate,sensitive,and reliable analysis method for four kinds spices in baked food.
万方数据
维普
