Simultaneous determination of 24 flavors in pet food by dispersive solid-phase extraction purification combined with gas chromatography-triple quadrupole mass spectrometry
The experiment aimed to establish a method for simultaneous determination of 24 flavors in pet food using dispersive solid-phase extraction(SPE)purification followed by gas chromatography-triple quadrupole mass spectrometry(GC-MS/MS).Samples are extracted using ethyl acetate by ultrasonication and purified using C18,graphitized carbon black(GCB)and MgSO4.Separation was achieved using a DB-1701 chromatographic column,and quantification was performed using the matrix-matched external standard method with multiple reaction monitoring(MRM).The results showed that the 24 flavoring agents had a good linear relationship with correlation coefficients(r2>0.996 0),the ranges of limits of detection and limits of quantitation were expressed in 0.010～0.511 mg/kg and 0.035～1.704 mg/kg,respectively.The recovery rates at three concentration levels(low,medium and high)are 72.3%～115.3%,with relative standard deviations of 0.6%～10.7%(n=6).The study indicates that the experimental method has simple sample preparation steps,high sensitivity,method stability,and strong resistance to interference,providing a basis for the analysis and determination of flavors in pet food.
pet foodflavorsdispersive solid-phase extraction purificationgas chromatography-triple quadrupole mass spectrometrymatrix effect
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