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| Determination of Sesamol in Food Flavors by Gas Chromatography-Mass Spectrometry Based on Internal Standard |
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| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:gas chromatography-mass spectrometry（GC-MS） sesamol（SM） food flavors |
| Author | Institution |
| 廖惠云，曹毅，庄亚东，李朝建，张映，熊晓敏，朱龙杰，朱莹 |
江苏中烟工业有限责任公司技术研发中心 |
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| Abstract: |
| A gas chromatography-mass spectrometric（GC-MS） method was developed for the rapid determination of sesamol（SM） in food flavors.In order to disperse sample matrix into extraction solvent，samples were distributed by use of a vortex mixer，and then extracted with an ultrasonic generator.The effects of solvent type，solvent consumption and ultrasonic time on extraction efficiencies of target compounds were discussed.The appropriate internal standard was selected.The characteristic ions and their abundances were determined.Under the optimal conditions，the calibration curve of SM was linear in the range of 0.1-4.0 mg/L with a correlation coefficient of 0.999 9.The recoveries of SM at different spiked levels were in the range of 97%-104%，with relative standard deviations of 1.2%-3.9%.The detection limit and quantitation limit for SM were 0.26 mg/kg and 0.88 mg/kg，respectively.The result showed that the method was simple，rapid，sensitive and accurate，and was suitable for the rapid determination of SM in food flavors. |
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