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首页> 外文期刊>The Journal of automatic chemistry >Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces
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Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces

机译：微波辅助提取与质谱法相结合，用于测定来自大豆酱油的五种挥发性化合物

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摘要

As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to determine the content of cyclohexane, benzene, toluene, chlorobenzene, and styrene in soy sauce. The method was validated by examining the linearity, accuracy, specificity, precision, the limit of detection, and quantitation. Meanwhile, three key factors have an impact on the efficiency and accuracy of the method including extracting solvent, temperature, and time which were optimized. The result shows that the recoveries of spiked analytes ranged from 80.86% to 105.71%, the relative standard deviation of intraday and interday precision was no more than 12.1% and 12.5%, and the limit of detection and quantitation were 0.25–1.00?ng/mL and 0.50–2.00?ng/mL, respectively. The results also indicated that the proposed method was a simple, reliable, and sensitive approach for the determination trace amount of five harmful volatile organic compounds from soy sauce.
机译：作为东方国家的流行发酵调味品，酱油由于其独特的气味和美味的味道而在现代粮食文化中发挥了越来越重要的作用。借助微波萃取和气相色谱 - 串联质谱法，样品制备方法旨在确定环己烷，苯，甲苯，氯苯和苯乙烯中的含量在酱油中的含量。通过检查线性，精度，特异性，精度，检测极限和定量来验证该方法。同时，三个关键因素对该方法的效率和准确性产生了影响，包括提取溶剂，温度和优化的时间。结果表明，掺入分析物的回收率范围为80.86％至105.71％，日内和白天精度的相对标准偏差不超过12.1％和12.5％，检测和定量的极限为0.25-1.00？ng / ml和0.50-2.00？ng / ml。结果还表明，该方法是一种简单，可靠，敏感的方法，用于测定来自酱油的五种有害挥发性有机化合物的痕量。

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