Anwendung der Festphasenextraktion zur raschen Probenvorbereitung bei der Bestimmung von Lebensmittelinhaltsstoffen II. Asaron, Chinin, Cumarin und Quassin in Trinkbranntwein

Lander, Vera; Wörner, Martin; Kirchenmayer, Christa; Wintoch, Herbert; Schreier, Peter

doi:10.1007/bf01202558

Cited by 9 publications

(2 citation statements)

References 8 publications

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“…Many published methods exist for the determination of RS in finished foods and beverages, of which a selection is given in the References section, but there are only a few that refer to their determination in compound flavourings or their raw materials . The latter mainly concern the analysis in single essential oils of one or two individual RS, and are often based on a direct gas chromatography (GC) or liquid chromatography (LC) analysis.…”

Section: Introductionmentioning

confidence: 99%

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS

Cachet¹,

Brevard²,

Cantergiani³

et al. 2014

Flavour & Fragrance J

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Many flavour regulations around the world contain a list of so‐called ‘restricted substances’ (RS), i.e. substances that occur naturally in source materials for flavourings and food ingredients with flavouring properties, but whose presence in certain foods is restricted and/or for which maximum levels are set, for example, the European regulation 1334/2008. Only a few publications refer to the determination of RS in compound flavourings or their raw materials, and the latter only concern the analysis of one or two individual RS in single essential oils. The Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI) has developed a method for the rapid routine determination of β‐asarone, coumarin, menthofuran, methylchavicol, methyleugenol, pulegone, safrole and α‐ and β‐thujones in flavourings and their raw materials by gas chromatography‐mass spectrometry (GC‐MS), using selected‐ion monitoring and internal standards. The method has been evaluated by nine flavour‐industry laboratories using a complex surrogate flavouring containing all of the above analytes, at concentrations that would be likely to produce levels in finished foods of around typical maximum limits for these RS. Results were obtained from a total of 15 columns and sets of analytical conditions, using 11 GC/MS instruments, with in each case a determination of the analyte in two versions of the flavouring. With reproducibility relative standard deviations (RSDR) of less than about 20%, and recoveries of 80–120%, the method performance can be considered as satisfactory for rapid routine checks on the levels of restricted substances in compound flavourings. The method is intended for flavour‐industry laboratories in order for them to fulfil their obligation to inform food‐industry clients of the amounts of these substances in commercial flavourings, but is not intended for their analysis in finished foods. Copyright © 2014 John Wiley & Sons, Ltd.

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Section: Introductionmentioning

confidence: 99%

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS

Cachet¹,

Brevard²,

Cantergiani³

et al. 2014

Flavour & Fragrance J

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“…5 In recent years, although several methods were proposed for the determination of quinine in drinks including spectrometry, 6,7 flow injection analysis, 8 cyclic voltammetry, 9 isotachophoresis, 4 micellar electrokinetic capillary chromatography, 10 and immunoassay, 11 most of which suffer from various disadvantages such as poor sensitivity, poor selectivity, time-consuming procedure, or specific requirement for an instrument, high performance liquid chromatography (HPLC) is still the most popular choice because of its facilitation of separation and detection. [12][13][14][15] However, the peak shapes of quinine were not satisfactory in most HPLC methods because of the interaction between residual silanol groups of stationary phase and quinine, which results in tailing peak and, thus, relatively poor sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Determination of Quinine in Drinks by Reversed-Phase Ion-Pair Chromatography

Chen¹,

Wang²

2001

Journal of Liquid Chromatography & Related Technologies

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A reversed-phase ion-pair chromatographic method was developed for the determination of quinine in drinks. The separation was performed by an isocratic elution with 0.4% glacial acetic acid-methanol (45:55, v/v), which contained 7.5 mmol/L sodium 1-heptanesulfonate as mobile phase (1 mL/min), and detection by ultraviolet spectrometry at 236 nm and fluorimetry at 375 nm (with excitation at 334 nm). Good linearities between the concentrations of quinine and relevant peak area responses were achieved in the range of 0.1 -20 mg/mL by both detection modes.The detection limits (signal-to-noise ratio 3:1) for quinine were 0.02 µg/mL and 0.004 µg/mL for spectrometric and fluorimetric detections, respectively. The method has been successfully applied to the analysis of commercial drinks, and the average recoveries for various samples ranged from 91% to 106%.

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Light‐induced transformation of asarone

Lander

Schreier

1991

Flavour & Fragrance J

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The stability of a-(1) and /3-asarone (2) in ethanolic solutions (30 %; 100 %; pH 7; pH3) was studied under daylight conditions over a period of six months. After rapid initial light-induced isomerization of 1 to 2, a number of (i) oxidation products, i.e. 2,4,5-trimethoxybenzaldehyde (4); 1-(2,4,5-trimethoxyphenyI) propan-2-one (5); 2,4,5-trimethoxypropiophenone (6); and (ii) addition products, i.e. l-ethoxy-l-(2,4,5-trimethoxyphenyl) propane (3); (1 R, 2R; lS, 2S)-l-ethoxy-l-(2,4,5-trimethoxyphenyl) propan-2-01 (7A); (lR, 2s; lS, 2R)-l-ethoxy-l-(2,4,5-trimethoxyphenyl propan-2-01 (7B); (lR, 2R; lS, 2S)-1-(2,4,5-trimethoxyphenyl) propan-l,2-diol (8A); (lR, 2s; 1s 2R)-1-(2,4,5-trimethoxyphenyl) propan-1,2-diol (8B); as well as (iii) the dimers 1-(2',4',5'-trimethoxypheny1)-2-methy1-3-(2,4,5-trimethoxypheny1)-1 E-pentene (9) and 1-(2',4',5'-trimethoxyphenyl)-2-methyl-3-ethyI-la, 2/3,3a (H)-4,6,7-trimethoxyindane (13) were detected after extractive sample preparation. In addition, three dimers, 1-(2',4',5'-trimethoxyphenyl)-2-methyl-3(2,4,5-trimethoxyphenyl)-penta-1 E, 4-diene (10); 1-(2',4',5'-trimethoxyphenyl)-2-(2,4,5-trimethoxypheny~)-3,4-dimethylcyclobutane (1 1) and 1 -(2',4',5'-trimethoxyphenyl)-2-methyl-3-(2,4,5-tnmethoxyphenyl) prop-1 -en-3-one (12) were tentatively identified. Identifications were carried out by capillary gas chromatography (HRGC) and on-line HRGC techniques, i.e. HRGC-mass spectrometry (HRGC-MS) and HRGC-Fourier transform infrared spectroscopy (HRGC-FTIR) as well as 'H-NMR spectroscopy.

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Anwendung der Festphasenextraktion zur raschen Probenvorbereitung bei der Bestimmung von Lebensmittelinhaltsstoffen II. Asaron, Chinin, Cumarin und Quassin in Trinkbranntwein

Cited by 9 publications

References 8 publications

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS

Determination of Quinine in Drinks by Reversed-Phase Ion-Pair Chromatography

Light‐induced transformation of asarone

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