GC-MS Determination of Inositol in Milk Powder

doi:10.7506/spkx1002-6630-201002028

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 117-119.doi: 10.7506/spkx1002-6630-201002028

Previous Articles Next Articles

GC-MS Determination of Inositol in Milk Powder

LUO Hai-ying，XIAN Yan-ping，GUO Xin-dong*，DU Zhi-feng，PENG Ying，WU Yu-luan

(Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food
(Guangzhou), Guangzhou 510110, China)

Received:2009-02-04 Revised:2009-08-28 Online:2010-01-15 Published:2010-12-29
Contact: GUO Xin-dong*， E-mail:gdone@21cn.com

Abstract

Abstract:

A GC-MS method was developed for determining inositol in milk powder. Samples were dissolved in water, silylated, and extracted with n-hexane. The extract obtained was cleaned up using a Florisil column before GC-MS analysis. At fortification levels ranging 1.0－10.0 mg/kg, the recoveries of inositol ranged from 88.4% to 102.5%, and the coefficients of variation were between 2.7% and 4.7%. The limit of detection was calculated to be 0.5 mg/kg (RSN = 3). This method, thanks to its simpleness as well as high sensitivity and accuracy, can meet the requirements for qualification and quantification of inositol in milk powder.

Key words: inositol, milk powder, GC-MS

CLC Number:

TS207.3

LUO Hai-ying，XIAN Yan-ping，GUO Xin-dong*，DU Zhi-feng，PENG Ying，WU Yu-luan. GC-MS Determination of Inositol in Milk Powder[J]. FOOD SCIENCE, 2010, 31(2): 117-119.

[1]	ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin. Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder [J]. FOOD SCIENCE, 2021, 42(6): 291-297.
[2]	WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan. Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(24): 185-189.
[3]	ZONG Jing, HUANG Zhixuan, CHEN Xiaoyu, CHEN Da. A New Non-targeted Screening Method for Milk Powder Safety Based on Improved Spectral Angle Mapping [J]. FOOD SCIENCE, 2020, 41(2): 315-320.
[4]	FAN Yumei, TIE Hang, XIE Xiao, SHI Chuanchao, ZHOU Guangyun, SU Ning, LIAO Feng. Analysis of Characteristics, Structure and Composition of Protein in Donkey Milk Powder [J]. FOOD SCIENCE, 2020, 41(12): 221-27.
[5]	ZHANG Ning, FAN Di, YANG Yan, WANG Ying, XU Qiong, CUI Xuewen, FANG Yuguo, WEN Hongliang, QIN Feng, LIU Hao, FAN Yiling. Screening of Strains for Determination of Inositol in Food and Establishment and Application of an Analytical Method [J]. FOOD SCIENCE, 2020, 41(10): 88-93.
[6]	REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong. Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(8): 87-93.
[7]	WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu. Identification of the Key Odorants in Hops Extracts [J]. FOOD SCIENCE, 2019, 40(8): 155-161.
[8]	WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue. Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder [J]. FOOD SCIENCE, 2019, 40(8): 162-168.
[9]	ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo. GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley [J]. FOOD SCIENCE, 2019, 40(8): 192-201.
[10]	GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin. Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 208-212.
[11]	CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei. Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2019, 40(6): 228-232.
[12]	ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,. Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content [J]. FOOD SCIENCE, 2019, 40(4): 237-243.
[13]	XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang. Processing of Flavored Meat Analogues by High-Moisture Extrusion [J]. FOOD SCIENCE, 2019, 40(4): 292-298.
[14]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis [J]. FOOD SCIENCE, 2019, 40(4): 192-198.
[15]	REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina. Sensomics Characterization of the Key Odorants in Jujube Brandy [J]. FOOD SCIENCE, 2019, 40(4): 199-205.

GC-MS Determination of Inositol in Milk Powder

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments