On-line Analysis of Flavor Compounds in Toothpastes by Single Photon Ionization Mass Spectrometry
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Abstract:
A new method was developed for the on-line analysis of flavor compounds in toothpastes without any sample preparation by direct injection time-of-flight mass spectrometry with single photon ionization (SPI-TOFMS). The samples were directly taken into the ionization source by the quartz capillary tube and the pressure condition of the ionization source was optimized. Under the discrimination of characteristic mass spectra of flavor compounds, rapid and accurate identification of flavors in toothpastes was achieved. The analysis time for a single sample was only 0. 5 min. This method was applied to on-line and in-situ monitoring of flavor compounds during tooth brushing process. The influence of water content on release of flavor compounds from toothpastes was studied. The results indicate that direct injection SPI-TOFMS can monitor the composition and concentration of flavor compounds in real time. The method could be suitable to analyze the flavors from various samples such as food and cosmetics.Keywords:
Sample Preparation
Ambient ionization
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Matrix (chemical analysis)
Repeatability
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Non-contact light-radiation heating-assisted desorption for flavouring substance.
Thermal desorption
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Objective To establish a method for identification analysis of flavor in liquors.Methods Liquor were separated by gas chromatography(GC) technology to avoid the ion of competition issues caused by the interference components,and determined by GC-high-field asymmetric waveform ion mobility spectrometry(FAIMS).Finally,the peak signal of flavor compounds was confirmed by the mass spectra.Flavor of liquors were analyzed via PSA method.Results The RSDs of retention time were less than 2.15%,and high peak RSDs were below 3.06%(n=5) of each component in negative mode of Zhijiang Daqu,so the stability of the system was good.Response components of 11 kinds of different flavor liquors detected were the organic acids in negative mode.Different quadrant wine showed a great difference,which could be distinguished by PCA analysis methods.Conclusion GC-FAIMS is successfully implemented in liquor flavor analysis.It has an promising application prospect in dealing with complex sample system.
Ion-mobility spectrometry
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Ambient mass spectrometry is an innovative technique to record mass spectra directly from samples skipping preparative steps and front-end separations like LC and GC shortening analysis time from minutes to seconds. Ions generate outside the mass spectrometer from the sample “as it is” and transferred inside the spectrometer through the atmospheric pressure inlet. An optimized system is needed to achieve best results, coupling high analytical speed, sensitivity and intra-spectrum linearity as provided by modern Trap-Time of Flight spectrometer with a Direct Sample Analysis ion source able to generate ions from solid, liquid and gas samples. Food samples are suitable for direct analysis using ambient mass spectrometry and the speech, after an introduction explaining system design and operations, will report several examples of spectra from olive oil, fruit juices, vegetables and grain and other food products showing both natural products and trace contaminants.
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A method for the analysis of carbendazim in peper has been developed using Supercritical Fluid Extraction (SFE) for the sample preparation and the combination of Laser Desorption (LD) with Resonance Enhanced Multi‐Photon Ionization (REMPI) coupled to Time‐of‐Flight Mass Spectrometry (TOF‐MS) for the detection. The method allows the analysis of carbendazim in pepper reducing the sample preparation step and avoiding the matrix effects present in classical GC and HPLC techniques, as well as the problems related to the labile properties of carbendazim. The detection limit obtained is of the same order of magnitude as the generally employed HPLC technique, but with higher sensitivity and easier sample preparation.
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An atmospheric pressure chemical ionization liquid chromatography/mass spectrometry (APCI-LC/MS) system was evaluated for the analysis of cholesterol oxidation products (COPs). High performance liquid chromatography separation of these compounds was performed under reversed-phase chromatographic conditions at 1 mL/min flow rate. Useful mass spectra for confirmation and quantitation purposes were obtained with positive-ion detection. The influence of several parameters, such as the temperature of the heated nebulizer interface, the voltage applied to the orifice and to the ring electrode on the mass spectra of the analytes, was studied and optimized in order to obtain the best sensitivity. Linearity, sensitivity and precision of the method were determined operating in the selected-ion monitoring mode. Detection limits were in the range 0.2–0.8 ng for all the compounds with linear calibration graphs in the 0.1–10 mg/L concentration range. The method was applied to the quantitative analysis of COPs in lyophilized beef preparations, and results were compared with those obtained using LC/UV and LC/MS with particle beam interface. © 1998 John Wiley & Sons, Ltd.
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