Study On The Determination Of Artificial Flavors In Formula Food For Special Medical Use

In the present study,we have established methods for detecting the artificial flavors(veratraldehyde,ethyl,vanillin,vanillin,ethyl maltol,3-Hydroxy-2-methyl-4H-pyran-4-one,Vvanillic acid,eugenol,guaiacol,coumarin,3-Methoxysalicylaldehyde,4-Hydroxybenzoic acid)in foods for special medical purposes,which deeply provided some essential information for the relevant departments to develop the relational standards and purify foods for special medical purposes market.The work was shown as follows:The first chapter,the research progress of foods for special medical purposes,artificial flavor and detection of artificial flavor was summarized.The second chapter,the standard solution of 11 spices was extracted by using different solid-phase extraction column.After analysis,the extracted method of the target substance was obtained.1g sample was removed,then 5mL methanol was added,the sample was oscillated,ultrasonic was performed for 10 min,and centrifuged at 10000r/min for 10 min to absorb the supernatant.Then 5mL of methanol was added to the precipitate,and the supernatant was mixed by oscillation,ultrasound for 10 min and centrifugation at 10000r/min for 10 min.Then,all the purifying liquid was placed on the C18E(500 mg/3mL)SPE column,the flow rate was controlled,and it was not allowed to be too fast,and was collected in the rotary evaporator.The column was eluted with 8mL methanol and collected in a rotary evaporator.Then add 2 mL ultrapure water evaporation in the rotating bottle rotary steam under 35 ?,spin steaming to about 5 mL sample solution,washed with 2 mL of 50% methanol solution constant volume to 10 mL water again.The third chapter,through the optimization of liquid chromatography conditions,the detection method system for simultaneous detection of veratraldehyde,ethyl,vanillin,vanillin,ethyl maltol,3-Hydroxy-2-methyl-4H-pyran-4-one,vanillic acid,eugenol,guaiacol,coumarin,3-Methoxysalicylaldehyde,4-Hydroxybenzoic acid in foods for special medical purposes was finally determined.In this system,there was a good linear relationship among the 11 spices within a certain concentration,and the correlation coefficients were all greater than 0.9990.This method provides a reference for the detection of multi-spice in foods for special medical purposes.