Full
Outline
To establish a method for the simultaneous determination of 13 kinds of flavor compounds in rice by gas chromatography-tandem mass spectrometry (GC-MS/MS).
The sample was extracted with 25% ethanol solution, followed by liquid-liquid extraction using dichloromethane. The lower dichloromethane phase was filtered through anhydrous sodium sulfate and subjected to high-speed centrifugation.Separation was performed on a DB-5MS column (30 m×0.25 mm, 0.25 μm) with a programmed temperature.Detection was carried out under multiple reaction monitoring (MRM) mode, and quantification was achieved via the external standard method with calibration curves prepared using matrix-matched extract.
All 13 kinds of flavor compounds showed good linear relationships within their respective concentration ranges, with correlation coefficients greater than 0.990. The limits of detection and the limits of quantitation were 0.5–5.0 μg/kg and 2.0–20.0 μg/kg, respectively. Spike recovery experiments were conducted at 3 different levels in rice matrices, and the average recoveries were in the range of 81.55% to 115.10%, with the relative standard deviations varying from 1.6% to 6.3%.
The developed method features high sensitivity, accurate qualitative and quantitative results, simplicity and high efficiency, and is suitable for the simultaneous determination of 13 kinds of flavor compounds in rice.
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| 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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