摘要
建立了凝胶渗透色谱净化-气相色谱法测定调味品中山梨酸、苯甲酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯共7种防腐剂的方法。样品经过乙醚提取后,凝胶渗透色谱净化,毛细管柱(Rxi-17,30m×0.25mm×0.25μm)分离,FID检测器检测。10种化合物在5.0～500mg/L时与峰面积有良好的线性关系(r>0.9994),检出限(3S/N)为0.27～0.98mg/kg,加标回收率为84.5%～104.9%,相对标准偏差(n=6)为1.6%～3.5%之间。
A method based on gel permeation chromatography（GPC） clean-up and gas chromatography was developed to detect 7 preservatives,which were sorbic acid,benzoic acid,dehydroacetic acid,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,propyl p-hydroxybenzoate,butyl p-hydroxybenzoate in condiments.Samples were extracted with diethyl ether,cleaned up by GPC,separated on a capillary column（Rxi-17,30 m×0.25 mm×0.25 μm） and determined with a FID.The linear ranges of the preservatives were kept in the same range of 5.0~500 mg/L and the linear correlation coefficients of the preservatives were not lower than 0.9994.The detection limits（3S/N） of this method ranged from 0.31 to 0.92 mg/kg.Results of recovery and RSD＇s（n=6） were found in the range of 84.5% to 104.9% and 1.6% to 3.5%,respectively.
出处
《中国调味品》
CAS
北大核心
2011年第9期107-109,112,共4页
China Condiment
