GH/T 1294-2020 in English

VALID

Determination of volatile flavoured compounds in prickly ash Gas chromatography-tadem mass spectrometry method

Issued on:2020-06-04
Implemented on:2020-09-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $220.00
$214.00

Standard No:	GH/T 1294-2020
Document status:	VALID
Title in English:	Determination of volatile flavoured compounds in prickly ash Gas chromatography-tadem mass spectrometry method
Title in Chinese:	花椒挥发性成分的测定气象色谱-质谱法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2020-06-04
Implemented on:	2020-09-01
ICS Classification:	67.220.10-Spices and condiments
Chinese Classification:	B36-Aromatics, seasoner crop and product
Related Keywords:	chromatography-tadem mass spectrometry method introduction technical background mass spectrometry conditions gas chromatography-mass spectrometry manufacturers mass spectrometry calibration prickly ash gas
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本标准规定了花椒、花椒粉、花椒油树脂中花椒挥发性成分相对含量检测的气相色谱-质谱法测定方法。
本标准适用于花椒、花椒粉、花椒油树脂中花椒挥发性成分相对含量的测定。

Introduction

Technical background of the standard

This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives, managed by the National Spices Standardization Technical Committee, and jointly formulated by 9 units including gas chromatography-mass spectrometry manufacturers. It fills the technical gap in the standardized detection of pepper flavor substances in my country.

Principle of the method

Steps	Parameters	Technical points
Extraction	Steam distillation for 4h	Flow rate 2-3mL/min, dehydration with anhydrous sodium sulfate
Separation	HP-5MS chromatographic column	Program temperature 60℃→240℃
Detection	EI source 70eV	Scan range 33-650amu

Key instrument parameters

Chromatographic conditions: Hydrogen carrier gas 1.0mL/min, inlet 250℃, split ratio 100:1

Mass spectrometry conditions: Ion source 230℃, transfer line 280℃, NIST database match >80%

Typical component analysis

Red pepper mainly contains 11 characteristic components such as α-pinene (6.884min) and linalool (15.752min); green pepper also contains terpinolene (10.743min) and other differential components.

Implementation suggestions

Sample pretreatment must be strictly performed according to GB/T 12729.2-3 for crushing and impurity removal
The flow rate of the distillation process should be controlled within the range of 2-3mL/min
PFTBA standards are recommended for mass spectrometry calibration

More samples: JGJ 94-2008 YD/T 3934-2021 DL/T 5154-2012

Sample only — not a preview of GH/T 1294-2020