Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 362 - 369

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044829

Determination of tetramethylpyrazine in Shanxi aged vinegar based on solid-phase extraction coupled with gas chromatography-mass spectrometry

  • WANG Mengying ,
  • LI Guohui ,
  • WU Zhuying ,
  • AN Hongmei ,
  • YANG Zixin ,
  • WU Haolin ,
  • FENG Di ,
  • ZHANG Cuiying ,
  • WANG Daobing ,
  • ZHONG Qiding
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  • 1(College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety for State Administration for Market Regulation, Beijing 100015, China)
    3(Sinolight Technology Innovation Centre Co.Ltd, Beijing 100015, China)
    4(Sinolight Inspection and Certification (Taiyuan) Co.Ltd., Taiyuan 030400, China)
    5(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)

Received date: 2025-10-15

  Revised date: 2026-01-07

  Online published: 2026-09-10

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Abstract

This study established a rapid method for quantitative determination of tetramethylpyrazine (TMP) in vinegar by using solid-phase extraction (SPE) coupled with gas chromatography-mass spectrometry (GC-MS).The vinegar samples were purified by Poly-Sery HLB Pro SPE solid phase extraction column, and then quantified by external standard method with GC-MS.The method demonstrated good repeatability and instrument precision, with RSDs of less than 3%, and the recovery rates were 96.90%-100.79%.Excellent linearity for TMP was achieved over the concentration range of 0.1-100 mg/L, with the correlation coefficient (r2) of 0.999 9.In addition, the detection limit (LOD) was 0.309 μg/L and the quantification limit (LOQ) was 1.031 μg/L.This method was accurate, simple to operate, and highly sensitive, making it suitable for TMP determination in vinegar.Furthermore, an analysis of the tetramethylpyrazine (TMP) content in geographical indication (GI) Shanxi aged vinegar and non-GI vinegar samples was conducted.The results indicated a significant difference in the TMP content between the two product categories.

Key words： tetramethylpyrazine; Shanxi aged vinegar; solid phase extraction; gas chromatography-mass spectrometry; characteristic indicators

Cite this article

WANG Mengying , LI Guohui , WU Zhuying , AN Hongmei , YANG Zixin , WU Haolin , FENG Di , ZHANG Cuiying , WANG Daobing , ZHONG Qiding . Determination of tetramethylpyrazine in Shanxi aged vinegar based on solid-phase extraction coupled with gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2026 , 52(16) : 362 -369 . DOI: 10.13995/j.cnki.11-1802/ts.044829

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