Abstract
So far, the identification and determination of flavor additives in food has gained extensive attention in the area of food safety. However, it remains a big challenge for simultaneous detection of diverse flavor agents. In this work, a novel gas chromatography method coupled with ultrasound-microwave synergistic extraction was developed for simultaneous detection of five flavor compounds, including butyl butyrate, menthol, methyl salicylate, eugenol and vanilline. In this strategy, ultrasound-microwave synergistic extraction was used to extract the five flavoring agents from chewing gum. The effects of extractants, solid-liquid ratio, extraction time and microwave power on extraction yield were researched by using orthogonal test. After the optimization of programme temperature and splitless injection, the five flavoring agents were well separated and simultaneously detected with wide linear ranges, low limits of detection, high accuracy and good repeatability. Therefore, this proposed method would hold great promise for assay application on the food safety.
Highlights
Spices have been widely used as flavoring agents in food for improving the sensory quality and the flavor of foods
Many conventional methods are based on chromatographic techniques, such as gas chromatography (GC), GC coupled with mass spectrometry (GC-MS), and high performance liquid chromatography (HPLC)[2,3,4,5]
We firstly developed a novel rapid and simple method based on combination of GC and ultrasound-microwave synergistic extraction technique, which was capable of extracting and detecting the diverse flavoring agents of food samples
Summary
Spices have been widely used as flavoring agents in food for improving the sensory quality and the flavor of foods. Ultrasound-microwave synergistic extraction has been developed as a novel technique for extraction and separation, due to the outstanding performance of ultrasound-microwave synergistic extraction, such as short extraction time, high extraction efficiency and low sample consumption[22,23]. Such unique advantages make it extensively exploit on medicine, chemistry and food. In this contribution, we firstly developed a novel rapid and simple method based on combination of GC and ultrasound-microwave synergistic extraction technique, which was capable of extracting and detecting the diverse flavoring agents of food samples. This proposed method would hold great promise for assay application on the food assay
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