Determination furfurals in tea products by QuEChERs-Isotope IS-GC-MS/MS

Authors

LIU Can-di, Key Laboratory of Chemical Biology & Traditional Chinese Medicine Research of Ministry ofEducation, Changsha, Hunan 410081 , China ；Key Laboratory of Phytochemical R & D of HunanProvince, Changsha, Hunan 410081 , China ；Hunan Normal University, Changsha, Hunan 410081 ,China
CHEN Bo, Key Laboratory of Chemical Biology & Traditional Chinese Medicine Research of Ministry ofEducation, Changsha, Hunan 410081 , China ；Key Laboratory of Phytochemical R & D of HunanProvince, Changsha, Hunan 410081 , China ；Hunan Normal University, Changsha, Hunan 410081 ,China
YIN Fang-ping, Changsha Institute for Food and Drug Control, Changsha, Hunan 410016 , China ；NationalAlcohol Products Quality Inspection and Testing Center 〔Hunan〕, Changsha, Hunan 410016 , China
ZENG Hui, Changsha Institute for Food and Drug Control, Changsha, Hunan 410016 , China ；NationalAlcohol Products Quality Inspection and Testing Center 〔Hunan〕, Changsha, Hunan 410016 , China

Abstract

Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N=3) was 1 μg/kg, with the recovery range of standard addition of 89.10%~113.02%. Most of the commercially available tea samples were found to contain furfural. Conclusion: This method in the present study is simple, rapid and can eliminate the interference of complex matrix in tea. The result is accurate, reliable and sensitive. It is suitable for the simultaneous determination of four furfurals in tea.

Publication Date

6-30-2022

First Page

30

Last Page

36

DOI

10.13652/j.spjx.1003.5788.2022.80018

Recommended Citation

Can-di, LIU; Bo, CHEN; Fang-ping, YIN; and Hui, ZENG (2022) "Determination furfurals in tea products by QuEChERs-Isotope IS-GC-MS/MS," Food and Machinery: Vol. 38: Iss. 5, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.80018
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/6

References

[1] 刘真,朱丽霞.5-羟甲基糠醛、糠醛、乙酰呋喃、呋喃酮、5-甲基糠醛的高效液相检测方法[J].食品研究与开发,2019,40(18):166-170.LIU Zhen,ZHU Li-xia.High performance liquid phase method for determination of pentahydroxymethylfurfural,furfural,acetylfuran,furanone and pentamethylfurfural[J].Food Research and Development,2019,40(18):166-170.
[2] 林晓珊,黄晓兰,吴惠勤,等.气相色谱—串联质谱法快速测定调味品中3种糠醛类物质[J].分析测试学报,2012,31(11):1 345-1 351.LIN Xiao-shan,HUANG Xiao-lan,WU Hui-qin,et al.Determination of three furfurals in condimen by gas chromatography-tandem mass spectrometry[J].Journal of Analysis and Testing,2012,31(11):1 345-1 351.
[3] 李燕,王啸.气相色谱—串联质谱法快速测定6类食品中3种糠醛和5种防腐剂[J].中国食品添加剂,2020,31(9):127-134.LI Yan,WANG Xiao.Rapid determination of three furfurals and five preservatives in six kinds of food by gas chromatography tandem mass spectrometry(GC-MSMS)[J].China Food Additives,2020,31(9):127-134.
[4] 欧阳丽,王朝霞,汪辉,等.SPE-UPLC-MS/MS法测定茶叶中的5-羟甲基糠醛[J].食品工业,2021,42(3):285-290.OUYANG Li,WANG Chao-xia,WANG Hui,et al.Determination of 5-hydroxymethylfurfural in tea by SPE-UPLC-MS/MS[J].Food Industry,2021,42(3):285-290.
[5] 江和源.茶叶降血糖活性及对糖尿病的功效与机理[J].中国茶叶,2019,41(2):1-6.JIANG He-yuan.Hypoglycemic activity of tea and its effect and mechanism on diabetes[J].China Tea,2019,41(2):1-6.
[6] 洪叶,李厚峄,燕宇,等.茶叶中的化学成分[J].山东化工,2021,50(14):79-80,83.HONG Ye,LI Hou-yi,YAN Yu,et al.Chemical components from tea[J].Shandong Chemical Industry,2021,50(14):79-80,83.
[7] 边世平.茶叶的化学成分及其保健作用[J].青海大学学报(自然科学版),2004(4):64-65.BIAN Shi-ping.Chemical constituents of tea and its health function[J].Journal of Qinghai University,2004(4):64-65.
[8] CHEN Yuan,LUO Rui-heng,LI Jing,et al.Intrinsic radical species scavenging activities of tea polyphenols nanoparticles block pyroptosis in endotoxin-induced sepsis[J].ACS Nano,2022,16(2):2 429-2 441.
[9] 刘仲华,黄建安,龚雨顺,等.茶叶功能成分的健康作用研究新进展[J].中国茶叶,2021,43(9):1-11.LIU Zhong-hua,HUANG Wei-an,GONG Li-shun,et al.New progress in health benefits of functional components of tea[J].China Tea,2021,43(9):1-11.
[10] WANG Hui,HU Li-li,ZHOU Peng,et al.Simultaneous determination of fructose,glucose and sucrose by solid phase extraction-liquid chromatography-tandem mass spectrometry and its application to source and adulteration analysis of sucrose in tea[J].Journal of Food Composition and Analysis,2020,96:103730.
[11] 汪辉,黎瑛,夏立新,等.高效液相色谱法测定葡萄干中糠醛类物质[J].理化检验(化学分册),2014,50(11):1 377-1 381.WANG Hui,LI Ying,XIA Li-xin,et al.HPLC Determintation of Furfurals in Raisins[J].Physical Testing and Chemical Analysis(Part B:Chemical Analysis),2014,50(11):1 377-1 381.
[12] 高夫超,崔长日,魏月,等.高效液相色谱法测定蜂王浆中6种糠醛类物质含量[J].食品安全质量检测学报,2014,5(11):3 603-3 609.GAO Fu-chao,CUI Chang-ri,WEI Yue,et al.Determination of 6 furfural compounds contents in royal jelly by high performance liquid chromatography[J].Journal of Food Safety and Quality,2014,5(11):3 603-3 609.
[13] 刘卫义,沙均响,刘建芝,等.一种测定酿酒辅料稻壳中糠醛含量的方法[J].酿酒,2019,46(4):110-111.LIU Wei-yi,SHA Jun-xiang,LIU Jian-zhi,et al.A method for determination of furfural in rice husk[J].Liquor Making,2019,46(4):110-111.
[14] TEIXID E,MOYANO E,SANTOS F J,et al.Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods[J].Journal of Chromatography A,2008,1 185(1):102-108.
[15] 张东飞,邹金梅,张朝晖,等.液相色谱—串联质谱法测定茶叶中的11种农药残留[J].食品安全质量检测学报,2018,9(2):294-298.ZHANG Dong-fei,ZOU Jin-mei,ZHANG Zhao-hui,et al.Determination of 11 pesticide residues in tea by liquid chromatography tandem mass spectrometry[J].Journal of Food Safety and Quality Inspection,2018,9(2):294-298.
[16] 丁立平,王丹红,蔡春平.液液萃取—气相色谱法直接测定罐装茶饮料中7种痕量卤乙酸[J].分析试验室,2021,40(4):449-453.WANG Li-ping,WANG Dan-hong,CAI Chun-ping.Direct determination of 7 kinds of haloacetic acids in canned tea drinks by liquid-liquid extraction coupled with gas chromatography[J].Chinese Journal of Analysis Laboratory,2021,40(4):449-453.
[17] BARKER S A.Matrix solid-phase dispersion[J].Journal of Chromatography A,1998,885(1/2):115-127.
[18] 国家市场监督管理总局.食品安全国家标准植物源性食品中208种农药及其代谢物残留量的测定气相色谱—质谱联用法:GB 23200.113—2018[S].北京:中国标准出版社,2018:2-3.State Administration for Market Regulation.National food safety standard—Determination of 208 pesticides and metabolites residues in foods of plant origin—Gas chromatography-tandem mass spectrometry method:GB 23200.113—2018[S].Beijing:China Standards Press,2018:2-3.
[19] 朱书强.食品安全分析中的样品前处理方法研究[D].兰州:兰州大学,2018:10-12.ZHU Shu-qiang.Sample pretreatment methods in food safety analysis[D].Lanzhou:Lanzhou University,2018:10-12.
[20] 叶学敏.新型QuEChERS方法在果蔬农残分析中的应用研究的应用研究[D].杭州:浙江工业大学,2020.YE Xue-min.Applications of novel QuEChERS protocols for analysis of pesticide residues in fruits and vegetables[D].Hangzhou:Zhejiang University of Technology,2020.
[21] 全国认证认可标准化技术委员会.实验室质量控制规范食品理化检测:GB/T 27404—2008[S].北京:中国标准出版社,2009:31.National Standardization Technical Committee on Certification and Accreditation.Criterion on quality control of laboratories—Chemical testing of food:GB/T 27404—2008[S].Beijing:China Standards Press,2009:31.