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Determination of Imidazole in Food Additives by Using Vortex Mixing Coupled with Ultrasonic Extraction and GC-MS

LIAO Hui-yun,LIU Xian-jun,ZHUANG Ya-dong,ZHANG Ying,XIONG Xiao-min,ZHU Long-jie,LI Chao-jian,WANG Ke-qing   

  1. China Tobacco Jiangsu Industry Co. Ltd., Nanjing 210019, China
  • Online:2013-12-25 Published:2014-01-03

Abstract:

A gas chromatography-mass spectrometry method by using vortex mixing coupled with ultrasonic extraction
was developed for the rapid determination of imidazole (IM) in food additives. In order to disperse the sample matrix
into the extraction solvent, samples were homogenized by using a vortex mixer, and then extracted on an ultrasonic
generator. The effect of solvent type and extraction time on the extraction efficiency of the analyte was discussed. Then, the
appropriate internal standard was selected. The characteristic ions and their abundance were determined. Chromatography
conditions such as injection volume and split ratio were optimized. Under the optimal conditions established in this
study, the calibration range of IM was in the range of 0.1–4.0 μg/mL with a correlation coefficient of 0.9997, the average
recoveries were in the range of 89.82%–109.20% with relative standard deviations of 1.97%–2.28%. The detection limit and
quantitation limit for IM were 0.20 mg/kg and 0.67 mg/kg, respectively. The results showed that the developed method was
simple, rapid, sensitive, accurate and suitable for the rapid determination of IM in food additives.

Key words: vortex mixing, ultrasonic extraction, gas chromatography-mass spectrometry (GC-MS), imidazole, food additives