A method for determination of coumarin and safrole in flavor was developed by gas chromatography coupled to ion trap tandem mass spectrometry (GC-MS/MS). Sample was ultrasonically extracted with ethanol from the flavor. The analysis was performed by GC-MS/MS using propanoic acid, 2-phenylethyl ester as an internal standard. The m/z 146 and m/z 118 were selected as the parent ion and daughter ion for coumarin, the m/z 162 and m/z 131 as the parent ion and daughter ion for safrole, respectively. The m/z 104 was se-lected as the quantitation ion for propanoic acid, 2-phenylethyl ester as an internal standard. Results show that, when the concentration of coumarin and safrole compounds ranged of 0. 05-5 mg/L, the curves show good linear relationship (r>0. 995). The lowest detection limit of the method (S/N = 3) are 0. 004 mg/L, 0. 002 mg/L for coumarin and safrole, re-spectively. The recoveries ranged from 90. 0% to 131. 2%. The method is simple, rapid,high sensitivity, and suitable for the determination of coumarin and safrole in flavor.%采用乙醇超声提取,丙酸苯乙酯为内标进行定量,气相色谱-离子阱串联质谱法测定香精香料中香豆素和黄樟素的含量.选取香豆素的母离子和子离子分别为m/z 146和m/z 118,黄樟素的母离子和子离子分别为m/z 162和m/z 131,内标丙酸苯乙酯选择m/z 104为定量离子.结果表明,香豆素和黄樟素在0.05～5 mg/L范围内呈良好线性关系(r＞0.995),方法的检测限(S/N=3)香豆素为0.004 mg/L、黄樟素为0.002mg/L,加标回收率为90.0％～131.2％.该方法操作简单、快速、灵敏度高,适用于香精香料中香豆素和黄樟素的快速检测.
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