GC–FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium. (15th January 2018)

• Record Type: Journal Article
• Authors: Xiao, Zijun; Zhao, Ling; Tian, Li; Wang, Linhui; Zhao, Jing-yi
• Is Part Of: Food chemistry. Volume 239(2018)
• Page Start: 726
• Page End: 732
• Publication Date: 2018-01-15
• Subjects: GC–FID gas chromatography–flame ionization detector -- TMP 2, 3, 5, 6-tetramethylpyrazine -- FEMA the Flavour and Extract Manufacturers Association -- SAV Shanxi aged vinegar -- PGI protected geographical indication -- GB Chinese national standard -- R2 the square of the regression coefficient -- LOD limit of detection -- LOQ limit of quantitation -- HS–SPME headspace solid–phase microextraction -- Poly2D second order polynomial -- RMSEC root mean square error of calibration -- RMSEP root mean square error of prediction -- GC–MS gas chromatography–mass spectrometry -- RSD relative standard deviation -- HPLC–UV high pressure liquid chromatography–ultraviolet detector; Tetramethylpyrazine (PubChem CID: 14296) -- Acetoin (PubChem CID: 179) -- Ammonium chloride (PubChem CID: 25517); Vinegars -- Tetramethylpyrazine -- Acetoin -- Ammonium -- Nonlinear surface fitting -- Second-order polynomial model -- Isotopic tracing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.07.015
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A simple and accurate GC method was developed for determination of tetramethylpyrazine and acetoin in vinegars. Tetramethylpyrazine in vinegars follows second-order polynomial models of acetoin and ammonium concentrations. Acetoin and ammonium were deduced to be the precursors of TMP in vinegars by isotopic tracing. Abstract: 2, 3, 5, 6-Tetramethylpyrazine (TMP) is an important health functional composition in vinegars, but there are controversial viewpoints about its formation mechanism and scarce relevant records on TMP content enhancement in vinegar products. In this study, a simple and accurate solvent extraction coupled with GC–FID method was developed for the simultaneous determination of TMP and acetoin in vinegars and 137 worldwide samples were analyzed. Meanwhile, the ammonium contents of all the vinegar samples were determined using the salicylate method. By nonlinear surface fitting, the concentrations of TMP in vinegars were found to follow second-order polynomial models of acetoin and ammonium concentrations. By isotopic tracing using 13 C labelled acetoin and 15 N ammonium, acetoin and ammonium were deduced to be the precursors of TMP in vinegars.