The Study On The Content Determination And Safety Evaluation Of Ethyl Maltol And1,2-propylene Glycol In Drop Savor Flavoring

Drop savory flavoring is a kind of savory flavorings used in food industry as compoundcondiments; it is a mixture which can play a significant role in supplying and improvingsavory foods’ flavor in the case of small dosage. Main components of the drop savoryflavoring have been analyzed in this paper. Methodology studies on determinations of flavorenhancer Ethyl Maltol and latent solvent1,2-propanediol in drop savory flavoring wereestablished. The cytotoxicity of drop savory flavoring, Ethyl Maltol and1,2-propanediol weredetected by cytotoxicity test.In order to detect main flavor components in drop savory flavoring, the method fordetermination of main flavor components from drop savory flavoring by GC-MS isresearched. The sample was dissolved in anhydrous ether. Then it measured by GC-MS incertain conditions. Comparisons are made by compounds’ data of mass spectrometry,computer retrieval standard spectral library and NIST mass spectral database softwaredatabase. The main flavor components of drop savory flavoring which are determined byGC-MS are aldehyde, ester, carboxylic acids, ketone, pyrrole, pyrazine, thiazole, hydrocarbon,etc. In these compounds, pyrrole, pyrazine and thiazole form and impact the flavor of dropsavory flavoring. Aldehyde, ester, carboxylic acids, ketone, pyrrole, pyrazine, thiazole andhydrocarbon constitute the drop savory flavoring with a comprehensive balance.In order to detect ethyl maltol in drop savory flavoring, the method of determination ofethyl maltol in drop savory flavoring by HPLC is researched. The sample was dissolved inanhydrous methanol. Then it is measured by HPLC, using external standard method toquantitative analysis. In the0.04⁰.20mg. mL^-1scope, it has a good linear relationship （R²=0.999）; the lowest detectable limit of ethyl maltol is0.3mg. L^-1and average recovery rate are100.8%and99.5%, RSD=2.38%,1.22%.In order to detect the content of1,2-propylene glycol, the method of determination of1,2-propylene glycol in drop savory flavoring by GC is researched. The sample was dissolvedin anhydrous ether. Then it is measured by GC, using external standard method to quantitativeanalysis. In the0.02⁰.16mg sample volume scope, it has a good linear relationship （R²=0.9997）; the lowest detectable limit of ethyl maltol is0.5μg.mL^-1and average recovery rateare101.2%and98.6%, RSD=2.92%,0.75%. The precision, stability and reproducibleexperiments’ RSD are lower than5%. cytotoxicity of drop savory flavoring,In order to detect the cytotoxicity of drop savory flavoring, the method ofHepG2’cytotoxicity determination of drop savory flavoring, ethyl maltol and1,2-propyleneglycol in products use scope by MTT colorimetric assay are researched. The results show that Bowei and Qizixiang drop savory flavoring, flavor enhancer ethyl maltol, latent solvent1,2-propylene glycol have no significant cytotoxicity to HepG2’ growth, proliferation andmorphology and have good biological compatibility.