Optimization of Derivatization Conditions for Gas Chromatographic Determination of Sec-Butylamine by Response Surface Methodology

doi:10.7506/spkx1002-6630-201208046

Abstract

Abstract: Derivatization reaction is very important for the determination of sec-butylamine. For the purpose of establishing a gas chromatography-electron capture detection (GC-ECD) method for determining sec-butylamine, the optimal derivatization reaction conditions were studied by response surface methodology. Based on the results of one-factor-at-a-time experiments, a central composite design was used to investigate the pairwise interaction effects of reaction time, temperature and derivatization reagent (acetonitrile containing 0.05μL/mL pentafluorobenzaldehyde) amount on sec-butylamine recovery. The optimal derivative temperature, derivative duration and derivatization reagent amount were found to be 22.42 ℃, 31.72 min and 1.25 mL, respectively.

Key words: sec-butylamine, residue, derivatization, response surface methodology, gas chromatography

CLC Number:

TS207.3

JIShu-juan，YULan-jie，LIULing，BAIBing，ZHOUDan. Optimization of Derivatization Conditions for Gas Chromatographic Determination of Sec-Butylamine by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(8): 211-215.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[3]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[4]	CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi. Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry [J]. FOOD SCIENCE, 2021, 42(8): 186-191.
[5]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[6]	ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan. Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics [J]. FOOD SCIENCE, 2021, 42(8): 206-213.
[7]	MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan. Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(6): 298-304.
[8]	CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan. Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction [J]. FOOD SCIENCE, 2021, 42(6): 310-315.
[9]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[10]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[11]	ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang. Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(6): 206-214.
[12]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[13]	CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia. Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics [J]. FOOD SCIENCE, 2021, 42(6): 223-228.
[14]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[15]	GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi. Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [J]. FOOD SCIENCE, 2021, 42(4): 215-220.

Optimization of Derivatization Conditions for Gas Chromatographic Determination of Sec-Butylamine by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments