TY - JOUR
T1 - Analysis of flavors and fragrances by HPLC with Fe3O4@GO magnetic nanocomposite as the adsorbent
AU - Xiao, Rui
AU - Zhang, Xiaoting
AU - Zhang, Xiaona
AU - Niu, Jiahua
AU - Lu, Minghua
AU - Liu, Xiuhua
AU - CAI, Zongwei
N1 - Support by the National Nature Science Foundation of China (21477033 and 21305029), Program for Science & Technology Innovation Talents in Universities of Henan Province (17HASTIT003), Program for Excellent Youth Scholars in Higher Education of Henan Province (2014GGJS-024), and College Science and Technology Innovation Team Program of Henan Province (14IRTSTHN030) are gratefully acknowledged.
PY - 2017/5/1
Y1 - 2017/5/1
N2 - In this article, a method for the analysis of flavors and fragrances including ethyl vanillin, trans-cinnamic acid, methyl cinnamate, ethyl cinnamate, and benzyl cinnamate in foods by HPLC with Fe3O4@GO nanocomposite as the adsorbent of magnetic solid-phase extraction was developed. The magnetic Fe3O4@GO nanocomposite was prepared and characterized by transmission electron microscope, infrared spectroscopy, X-ray diffraction and vibrating sample magnetometer. The as-prepared Fe3O4@GO nanocomposite was used as adsorbent for extraction and preconcentration of flavors and fragrances in foods. The extraction and desorption conditions including amount of materials, extraction time and desorption solvents were investigated. The analytes were separated within 10 min and detected with LODs ranged from 0.02 to 0.04 μg/mL. The recovery obtained from the analysis of spiked juice sample was between 71.5% and 112.4% with RSDs lower than 4.14%. The developed method was successfully applied to the analysis of real samples including orange juice, chocolate and fruit sugar.
AB - In this article, a method for the analysis of flavors and fragrances including ethyl vanillin, trans-cinnamic acid, methyl cinnamate, ethyl cinnamate, and benzyl cinnamate in foods by HPLC with Fe3O4@GO nanocomposite as the adsorbent of magnetic solid-phase extraction was developed. The magnetic Fe3O4@GO nanocomposite was prepared and characterized by transmission electron microscope, infrared spectroscopy, X-ray diffraction and vibrating sample magnetometer. The as-prepared Fe3O4@GO nanocomposite was used as adsorbent for extraction and preconcentration of flavors and fragrances in foods. The extraction and desorption conditions including amount of materials, extraction time and desorption solvents were investigated. The analytes were separated within 10 min and detected with LODs ranged from 0.02 to 0.04 μg/mL. The recovery obtained from the analysis of spiked juice sample was between 71.5% and 112.4% with RSDs lower than 4.14%. The developed method was successfully applied to the analysis of real samples including orange juice, chocolate and fruit sugar.
KW - FeO@GO
KW - Flavors
KW - Fragrances
KW - HPLC
KW - Magnetic nanocomposite
UR - http://www.scopus.com/inward/record.url?scp=85011279344&partnerID=8YFLogxK
U2 - 10.1016/j.talanta.2017.01.065
DO - 10.1016/j.talanta.2017.01.065
M3 - Journal article
C2 - 28213232
AN - SCOPUS:85011279344
SN - 0039-9140
VL - 166
SP - 262
EP - 267
JO - Talanta
JF - Talanta
ER -