Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco
Xu, Chuting2; Chai, Guobi3; Ji, Lingbo3; Zhang, Jianxun3; Zhao, Wuduo4; Yang, Weiping3; Song, Chenchen1; Wang, Shuang2; Wang, Weimin2
刊名ANALYTICAL METHODS
2019-03-14
卷号11期号:10页码:1410-1415
ISSN号1759-9660
DOI10.1039/c8ay02784f
通讯作者Zhang, Jianxun(jxzh258@126.com) ; Zhao, Wuduo(zhaowuduo@163.com)
英文摘要A novel method was established for rapid detection and confirmation of flavouring substances in flavoured pipe tobacco by a light-radiation thermal desorption-assisted low temperature plasma ionization source coupled with a miniature ion trap mass spectrometer (TD-LTP-ITMS). To improve the sensitivity of flavouring substances with low volatility, the heated light from a halogen lamp was applied to improve the partial pressure in the atmosphere. Four common flavours, vanillin, ethyl vanillin, tartaric acid and citric acid, were selected to demonstrate the signal intensities achieved with light-radiation heating. The experimental results prove that the signals were enhanced by more than 2.1 fold compared with those obtained at room temperature. Quantitative analysis was also performed, and the linear range was about two orders of magnitude. TD-LTP-ITMS was optimized to analyze each sample of the flavoured pipe tobacco and its extracted liquid within twenty seconds of heating. Meanwhile, vanillin and ethyl vanillin were confirmed by tandem mass spectrometry (MS/MS) in a complex matrix. The experimental results indicate that the developed method has the potential to rapidly determine the flavouring substances in complex matrices with high throughput.
资助项目National Natural Science Foundation of China[21675173] ; National Natural Science Foundation of China[21705143] ; National Science & Technology Pillar Program[2013BAK14B04]
WOS关键词TIME-OF-FLIGHT ; AMBIENT IONIZATION ; SMOKE CHEMISTRY ; TEMPERATURE ; VOLATILE ; INGREDIENTS ; FUNGICIDES ; PROBE
WOS研究方向Chemistry ; Food Science & Technology ; Spectroscopy
语种英语
出版者ROYAL SOC CHEMISTRY
WOS记录号WOS:000460593800015
资助机构National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Science & Technology Pillar Program ; National Science & Technology Pillar Program ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Science & Technology Pillar Program ; National Science & Technology Pillar Program ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Science & Technology Pillar Program ; National Science & Technology Pillar Program ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Science & Technology Pillar Program ; National Science & Technology Pillar Program
内容类型期刊论文
源URL[http://cas-ir.dicp.ac.cn/handle/321008/165884]  
专题大连化学物理研究所_中国科学院大连化学物理研究所
通讯作者Zhang, Jianxun; Zhao, Wuduo
作者单位1.Henan Univ Technol, Coll Grain & Food, Zhengzhou 450001, Henan, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Dalian 116023, Peoples R China
3.China Natl Tobacco Corp, Zhengzhou Tobacco Res Inst, Zhengzhou 450001, Henan, Peoples R China
4.Zhengzhou Univ, Ctr Adv Anal & Computat Sci, Zhengzhou 450001, Henan, Peoples R China
推荐引用方式
GB/T 7714
Xu, Chuting,Chai, Guobi,Ji, Lingbo,et al. Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco[J]. ANALYTICAL METHODS,2019,11(10):1410-1415.
APA Xu, Chuting.,Chai, Guobi.,Ji, Lingbo.,Zhang, Jianxun.,Zhao, Wuduo.,...&Wang, Weimin.(2019).Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco.ANALYTICAL METHODS,11(10),1410-1415.
MLA Xu, Chuting,et al."Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco".ANALYTICAL METHODS 11.10(2019):1410-1415.
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