Journal Article Epublish
PubMed: 40521479 DOI: 10.1021/acsomega.5c02463
Development of a Mixed Solution Certified Reference Material of Vanillin Spices.
ACS Omega 10(22):23601-23608
Authors: Jiahui Ma, Shuangxia Luo, Xiaomin Li, Xiaotong Zhao, Xiuqin Li, Qinghe Zhang, Xiong Yin
Affiliations
- College of Chemistry, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China. Food Safety Analysis Laboratory, Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, P. R. China.
- Food Safety Analysis Laboratory, Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, P. R. China.
- College of Chemistry, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China.
Abstract
Well-characterized solution certified reference materials (CRMs) are necessary for the accurate determination, quality control, instrument calibration, and validation of analytical approach. Simultaneously, a mixed solution CRM of vanillin spices is in high demand because of the accurate measurement and traceability of vanillin spices in various food matrices. In this study, a mixed vanillin spices acetonitrile CRM (issued with GBWE 086557), including methylvanillin, ethylvanillin, vanillin, and coumarin, has been developed using the gravimetric method by the National Institute of Metrology, China. Methylvanillin, ethylvanillin, and vanillin showed poor stability in methanol. The acetalization of the aldehyde group of vanillin was the major step during the degradation process, as elucidated by ultraperformance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), and exposure to high temperature and light irradiation accelerated the degradation dramatically, whereas the acetonitrile CRMs held sufficient homogeneity, and they were stored stable at 4 °C over 9 months or 50 °C for 7 days. Typically, the certified values for methylvanillin, ethylvanillin, vanillin, and coumarin in CRM were 10.1 ± 0.2, 10.2 ± 0.2, 10.0 ± 0.3, and 10.0 ± 0.2 μg/mL (k = 2), respectively.
MeSH
Spices, Solutions