Study On Flavor Compounds, Sugar And Additives In Food By Chromatographic Analysis Method

Food is the first necessity of the people. However, in order to obtain more delicious and longer shelf-life food, a variety of food additives are added, such as flavor component, sugar and additives, which are also the focus and the difficulty of food analysis and detection because of the wide varieties. At present, the most common detection methods are gas chromatography and liquid chromatography. As the progress of chromatographic technology and the needs of food industry development, chromatographic analysis instruments are coupled with other instruments to detect and analyze. Moreover, HSGC and UHPLC are exploited. These technologies improve the sensitivity, shorten the analysis time and increase the work efficiency.The thesis was mainly focused on the research of new chromatographic analysis methods about flavor component, sugar and additives in foods.1. The volatile compounds were detected in Nanfeng orange by gas chromatography-mass spectrometry (GC-MS) with solid phase microextraction (SPME). A total of 8 major categories of 61 kinds of compounds were identified. The highest content was D-limonene, which represented 65% of the total peak areas.2. To develop a method for the determination of fructose,glucrose,sucrose,maltose and lactose in foods by HPLC-ELSD. The analytes were separated well and the result was accurate. There were good linear correlations between the concentrations logarithm and peak areas logarithm of the components. This method detection was limit low and high sensitivity.3. To analyze and compare with the UHPLC and HPLC method for the simultaneous determination of Acesulfame potassium, Benzoic acid, Sorbic acid, Sodium saccharin, Caffeine. The food additives were separated with the optimization chromatographic conditions. The results showed that compared with UHPLC,the analysis rate of UHPLC was 4～5 more, the sensitivity was 3～4 more and better selectivity.