Page 13 - Shimadzu-FoodSafety

Analysis of Food Additives Food Processing

Since food additives are widely used in food products, simultaneous analysis is essential to confirm proper use of them. Food processing takes a farmed product and turns it in to an edible, marketable product that may have a longer shelf life.
Efficient methods using GC-MS and LC-MS have been established for the simultaneous determination of several food additives Examples of these processes are baking, canning, fermenting, grilling, heating, hydrolysis, and roasting. During these
like flavor enhancers and sweeteners. With these simultaneous analysis methods, multiple compounds can be efficiently processes, undesirable and even toxic compounds can form. Or cross-contamination can occur from the big eight allergens of
analyzed in short time. egg, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat.

Analysis of Acrylamide in Potato Chips (LC-MS/MS)
Single Quadrupole Mass Spectrometer Simultaneous Analysis of Flavor Compounds (GC-MS)
GCMS-QP2020 Acrylamide was found to form in fried foods like potato chips via the so-called Maillard reaction of amino acid asparagine
GC-MS is commonly used for analysis of flavor compounds.
and reducing sugar glucose at a higher temperature (120°C). The health risk of acrylamide present in many processed foods
Shown is an example of a simultaneous analysis of 19 flavor
was an immediate concern, because it is known that the compound is a neurotoxin and a potential carcinogen to humans.
compounds in lavender oil using a Fast GC/MS Method. All
compounds were separated within six minutes.
Y= 1.1239X +
0.594168
R2 = 0.9999

(x1,000,000)
TIC 7 9 10
3.0 13
1
2.5 3
2.0
6
1.5 12
2
1.0 5
11 14 15
0.5 4 8 16 17 18 19
2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 min Calibration Curve (left) and MRM Peaks (right) of Acrylamide Spiked into Potato Chips Matrix, 1-500 ppb with 50 ppb IS (internal standard) Added.
Peaks Source: ASMS 2014 Poster No. MP342
1 alpha-Pinene 6 Limonene 11 Isoborneol 16 (Z)-beta-Farnesene
2 Camphene 7 Eucalyptol 12 alpha-Terpineol 17 Germacrene D
3 beta-Pinene 8 gamma-Terpinene 13 Linalyl acetate 18 beta-Bisabolene
4 Myrcene 9 Linalool 14 Bornyl acetate 19 Caryophyllene oxide
5 Cymene 10 Camphor 15 Neryl acetate
Source: Shimadzu Application Data Sheet GCMS No. 32

Triple Quadrupole Mass Spectrometer Simultaneous Analysis of Sweeteners (LC-MS/MS)
LCMS-8060
A wide range of low-calorie sweeteners are often used in
foods. They are used together with sugars, and multiple
sweeteners are combined to regulate flavors. This example
shows the simultaneous analysis of 16 sweeteners. Good
linearity was obtained with a correlation coefficient of 0.997
or higher for all the compounds.

Calibration Curve Correlation
Compound Name Polarity Transition Holding Time (min)
Range (ng/mL)
Sucralose + 414.00>199.10 6.36 0.5 100 0.999
Dulcin + 181.20>108.10 6.70 0.05 10 0.999
Alitame + 332.20>129.00 6.92 0.5 100 0.999
Rebaudioside A + 984.50>325.10 8.21 0.5 100 0.999
Stevioside + 822.00>319.30 8.23 0.5 100 0.999
Acesulfame potassium - 161.90>82.00 5.23 0.1 10 0.999
Saccharin - 181.90>42.00 5.58 0.5 50 0.997
Cyclamate - 178.00>80.00 6.08 1 100 0.999
Aspartame - 293.40>261.10 6.53 5 100 0.999
Advantame - 457.30>200.30 7.12 0.5 100 0.999
Glycyrrhizic acid - 821.20>351.10 7.41 50 1000 0.999
Rebaudioside M - 1289.60>802.90 7.66 50 1000 0.999
Neotame - 377.30>200.00 7.90 1 100 0.999
Rebaudioside C - 949.50>787.20 8.46 1 100 0.999
Dulcoside A - 787.50>625.20 8.50 10 1000 0.999
Isosteviol - 317.30>317.30 10.46 0.5 1000 0.999
Source: Shimadzu Application News No. C133.
Shimadzu’s Total Support for Food Safety
12 Analytical and Testing Instruments for Food Safety 13