Determination of the flavor enhancer maltol through a FIA - direct chemiluminescence procedure

被引：27

作者：

Alonso, MCS

Zamora, LL

Calatayud, JM ^{[1
]}

机构：

[1] Univ Valencia, Fac Ciencias Quim, Dept Quim Analit, E-46100 Valencia, Spain

[2] Univ Cardenal Herrera, CEU, Dept Ciencias Quim, Valencia 46113, Spain

来源：

ANALYTICA CHIMICA ACTA | 2001年 / 438卷 / 1-2期

关键词：

flavor; enhancer; maltol; chemiluminescence; FIA;

D O I：

10.1016/S0003-2670(01)00916-3

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A new FIA - direct chemiluminescence method is proposed for the determination of maltol, based upon the oxidation of the food additive by KMnO4 in sulfuric acid medium at 80 degreesC enhanced by hexadecylpyridinium chloride (HD) and formic acid (HCOOH). The calibration graph is linear over the range 0.5-4.0 ml(-1) of maltol, with a R.S.D. (n = 50, 0.5 mg l(-1)) of 2.9%, LOD (s/n = 3) of 10 mg l(-1) and sample throughput of 153 h(-1). (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：157 / 163

页数：7

共 23 条

[1] DETERMINATION OF MORPHINE BY FLOW-INJECTION ANALYSIS WITH CHEMILUMINESCENCE DETECTION [J].