Determination of five prohibited flavorants in green tea by static headspace-gas chromatography tandem time of flight mass spectrometry

MA Jun; HAO Lihua

doi:10.13995/j.cnki.11-1802/ts.032523

2022 , Vol. 48 >Issue 21: 286 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032523

Determination of five prohibited flavorants in green tea by static headspace-gas chromatography tandem time of flight mass spectrometry

MA Jun ,
HAO Lihua

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(Henan Institute of Quality Supervision and Inspection, Zhengzhou 450000, China)

Received date: 2022-06-07

Revised date: 2022-07-06

Online published: 2022-12-02

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Abstract

An analytical method for simultaneous rapid detection of five banned flavorants (camphor, pulegone, piperonyl methyl ether, eucalyptol and trans-anethole) in green tea was established by static headspace-gas chromatography tandem time-of-flight mass spectrometry. This method was used to examine five banned flavors of 23 species of commercial green tea. The green tea was crushed, screened, and weighed in a headspace flask, and then it was heated and balanced in a headspace sampler. The green tea was separated by a DB-624UI (30 m×0.25 mm, 1.4 μm) chromatographic column, determined by time-of-flight mass spectrometry mode and quantified by a matrix-matched external standard method. The results showed that the data had a good linear correlation between 0.5 and 10 μg/kg with the correlation coefficients r² 0.998-0.999. The detection limits of the five banned flavorants were 0.3 μg/kg for camphor, 0.3 μg/kg for pulegone, 0.1 μg/kg for piperonyl methyl ether, 0.2 μg/kg for eucalyptol, and 0.2 μg/kg for trans-anethole, respectively. The relative standard deviation of the method was 0.88%-3.36%. Among the 23 species of green tea and jasmine tea, 7 species of eucalyptol were detected, and 1 species of piperonyl methyl ether and camphor could be detected. The method is simple, rapid, and sensitive, that can be used for the simultaneous detection of five banned flavor components in green tea.

Key words： tea; banned flavorants; time-of-flight mass spectrometry; static headspace

Cite this article

MA Jun , HAO Lihua . Determination of five prohibited flavorants in green tea by static headspace-gas chromatography tandem time of flight mass spectrometry[J]. Food and Fermentation Industries, 2022 , 48(21) : 286 -291 . DOI: 10.13995/j.cnki.11-1802/ts.032523

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