Analysis of flavors and fragrances by HPLC with Fe3O4@GO magnetic nanocomposite as the adsorbent

Rui Xiao, Xiaoting Zhang, Xiaona Zhang, Jiahua Niu, Minghua Lu*, Xiuhua Liu, Zongwei CAI

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

88 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)262-267
Number of pages6
Publication statusPublished - 1 May 2017

Scopus Subject Areas

  • Analytical Chemistry

User-Defined Keywords

  • FeO@GO
  • Flavors
  • Fragrances
  • HPLC
  • Magnetic nanocomposite


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