Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201602031

FOOD SCIENCE

• Safety Detection • Previous Articles Next Articles

Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry

NIU Zhirui1, WANG Xiujun2, YU Yitao1, FENG Lei1, YANG Fan1, TAN Jianlin1, YAN Long1

1. Yunnan Institute of Product Quality Supervision and Inspection, Kumming 650223, China;
2. China Academy of Inspection and Quarantine, Analysis Capability Assessment System, Beijing 100123, China

Online:2016-01-25 Published:2016-01-15

Abstract

Abstract:

建立液相色谱-质谱联用法测定白酒中8 种人工合成甜味剂的快速分析方法。液相色谱-质谱在负离子模式下，通过选择离子模式方式进行检测。8 种人工合成甜味剂在质量浓度0.04～2.0 mg/L范围内线性关系良好，相关系数为0.99，方法的定量限为0.04 mg/L，加标水平为0.1、0.5、1.0 mg/L和2.0 mg/L时，加标回收率为75.3%～109.3%，相对标准偏差为0.16%～8.85%。结果表明该方法简单、灵敏、准确，各项技术指标均满足国内外法规要求，可用于白酒中8 种人工合成甜味剂的检测。

Key words: 甜味剂, 液相色谱-质谱联用仪, 白酒, 新橙皮甙二氢查尔酮, 木糖醇

CLC Number:

TS207.3

NIU Zhirui1, WANG Xiujun2, YU Yitao1, FENG Lei1, YANG Fan1, TAN Jianlin1, YAN Long1. Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602031.

[1]	bao-zhu jia. Development of a Ratiometric Fluorescence Sensor for the Rapid Detection of Hg2 + [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	ＧＡＯ xiang-yang. Rapid Determination of Amino Acid Nitrogen Content and Grade in Brewing Soy Sauce [J]. , 0, (): 0-0.
[3]	HUANG Dongwei Jin-Jie ZHANG. Detection of Guanine Based on Macroporous Resin Purification and SERS in Fish Meat [J]. , 0, (): 0-0.
[4]	. Rapid Determination of Beer Quality by Using Olfactory Visualization Technology [J]. , 0, (): 0-0.
[5]	. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Its Stable Isotope [J]. , 0, (): 0-0.
[6]	Jian Fei JianYANG ZUO Yong Jia XU. Rapid Detection reagent of nitrite and its application in pickles [J]. , 0, (): 0-0.
[7]	Jia shijie Dan DONG Hong-Ying HE. Preparation of Red Raspberry Leaf Tea and Comparison with Red Raspberry Leaf and Green Tea [J]. , 0, (): 0-0.
[8]	. Determination of typical alternaria toxins in edible vegetable oil by UPLC-MS/MS [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Shuang QIU jingming li. Study on the Construction of Aroma Relational Network of Cherry by GC-MS Combined with Sensory Evaluation [J]. , 0, (): 0-0.
[10]	. Determination of Eight Biogenic Amines in Rice Wine by UPLC-MS/MS [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	Yi Yang Jie Yin Yunjia Yang Jing Zhang. Analysis of cortisone and cortisol in beef and milk [J]. , 0, (): 0-0.
[12]	. Comprehensive Evaluation of 14 Mushroom Varieties from Market Based on Amino Acid Content [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	Yao-Wu YUAN ShengYun Li. Preparation of Ganoderic Acid A Polyclonal Antibody and Establishment of Enzyme Linked Immunosorbent Assay [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	chen-yong Cai-E WU. Near Infrared Characteristic Wavelength Optimization of Wheat Flour Protein Based on AE-BDA [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	. Analysis Method of Bromine Form in Cherries and its Application of Fumigation Process [J]. FOOD SCIENCE, 0, (): 0-0.

Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments