Maltol Determination in Food by Microwave Assisted Extraction and Electrochemical Detection

利用微波輔助萃取法及電化學法偵測食物中麥芽醇含量

M. Fátima Barroso ； M. Goreti F. Sales ； Sofia A. A. Almeida ； M. Carmo V. F. Vaz ； Cristina Delerue-Matos

《藥物食品分析》 16卷4期 (2008/09) Pp. 30-36

摘要

一種電化學方法，用於鑑定食物中麥芽醇(maltol)，使用微波輔助萃取方法來進行樣品的前處理。以循環伏安法進行實驗，呈現不可逆與吸附控制的還原麥芽醇，在懸汞電極與AgCl/Ag(in saturated KCl)狀態下，負極在－1.0V出現吸收峰，峰電位與pH值有關。以方波伏安法繪製校正曲線，此方法所呈現的最適化條件爲：pH 6.5；頻率50 Hz；沉積電位0.6V；沉積時間10s。於5.0×10^(-8)及3.5×10^(-7)M之間呈現線性結果。此方法用於分析蛋糕類，其結果與其他不同的方法加以比較。證明實以伏安法是一種合適的方法來進行蛋糕的分析，並符合環保與經濟的效益，其中包括了減少毒性的產生與試驗過程使用的試劑。

關鍵字

食品 ； 電分析方法 ； 懸汞電極 ； 食品添加物 ； 麥芽醇 ； 微波輔助萃取

並列摘要

An electrochemical method is proposed for the determination of maltol in food. Microwave-assisted extraction procedures were developed to assist sample pre-treating steps. Experiments carried out in cyclic voltammetry showed an irreversible and adsorption controlled reduction of maltol. A cathodic peak was observed at -1.0 V for a Hanging Mercury Drop Electrode versus an AgCl/Ag (in saturated KCl), and the peak potential was pH independent. Square wave voltammetric procedures were selected to plot calibration curves. These procedures were carried out with the optimum conditions: pH 6.5; frequency 50 Hz; deposition potential 0.6 V; and deposition time 10 s. A linear behaviour was observed within 5.0×10^(-8) and 3.5×10^(-7) M. The proposed method was applied to the analysis of cakes, and results were compared with those obtained by an independent method. The voltammetric procedure was proven suitable for the analysis of cakes and provided environmental and economical advantages, including reduced toxicity and volume of effluents and decreased consumption of reagents.

並列關鍵字

foods ； electroanalytical methods ； Hanging Mercury Drop Electrode ； food additive ； maltol ； microwave-assisted extraction