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Identification of morpholine in morpholine fatty acid salt fruit wax by gas chromatography
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Bei-Bei LI1, 2, 3, Ju ZHANG1, 2, 3, Wei WANG1, 2, 3, *
Journal of Food Safety & Quality | 2025, 16(10) : 173 - 178
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Journal of Food Safety & Quality | 2025, 16(10): 173-178
• Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food •
Identification of morpholine in morpholine fatty acid salt fruit wax by gas chromatography
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Bei-Bei LI1, 2, 3, Ju ZHANG1, 2, 3, Wei WANG1, 2, 3, *
Affiliations
  • 1. Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China
  • 2. Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food, State Administration for Market Regulation, Wuhan 430075, China
  • 3. Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan 430075, China
Published: 2025-05-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241112002
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Objective To establish a method for the identification of morpholine in morpholine fatty acid salt fruit wax by gas chromatography. Methods Morpholine fatty acid salt was hydrolyzed to morpholine using hydrochloric acid solution, and the pH of the solution was adjusted with sodium hydroxide acid solution. Detection was performed using gas chromatography-hydrogen flame ionization detector. Results The matrix effect of the method was 96.67%; there was no interference from sample blanks, reagent blanks, and standard solution blanks on the qualitative analysis of the target substance; the deviation of peak area for samples of different concentrations within 48 hours was within ±5%. The method was used to analyze the actual commercial samples, and 12 batches of samples were detected morpholine. Conclusion This method has the advantages of minimal interference, strong specificity, and good repeatability. The pretreatment process is simple and environmentally friendly, providing technical support for the identification of morpholine in morpholine fatty acid salt fruit wax.

morpholine fatty acid salt fruit wax  /  gas chromatography  /  morpholine  /  identification
Bei-Bei LI, Ju ZHANG, Wei WANG. Identification of morpholine in morpholine fatty acid salt fruit wax by gas chromatography[J]. Journal of Food Safety & Quality, 2025 , 16 (10) : 173 -178 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241112002
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Year 2025 volume 16 Issue 10
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241112002
  • Receive Date：2024-11-12
  • Online Date：2025-07-15
  • Published：2025-05-25
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  • Received：2024-11-12
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Affiliations
    1. Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China
    2. Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food, State Administration for Market Regulation, Wuhan 430075, China
    3. Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan 430075, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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