天然添加物「レモン果皮抽出物」のHPLC及びLC/MSによる成分分析

概要

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The components in a commercial natural food additive "lemon peel extract" and the acetone extract of a commercial lemon peel were studies using high performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS). HPLC chromatograms for both preparations were almost the same. The peaks corresponding to citral (cis- and trans-forms) were observed as the main peaks in the HPLC and LC/MS chromatograms; however, the peak corresponding to geraniol was not detected. In Japan, four synthetic antimolding agents (o-phenylphenol, diphenyl, thiabendazol and imazalil) are permitted for lemon. By comparison of the retention times and the photodiode-array sepctrum with those of four authentic samples in HPLC, it was suggested that o-phenylphenol was contained in the commercial "lemon peel extract". The quasi molecular ion peak of o-phenylphenol was detected by LC/MS using the atmospheric pressure chemical ionization (APCI) method in the negative mode, and the mass spectrum of the compound that was thought to be o-phenylphenol, was identical to that of the authentic sample. Nevertheless, the amount was so low that it could not contribute to the antimolding activity of the commercial "lemon peel extract". Three other synthetic antimolding agents were not detected in the commercial "lemon peel extract".
日本食品化学学会の論文
1997-02-24