摘要
利用GC-FID技术,对酱腌菜样品中的防腐剂对羟基苯甲酸乙酯、丙酯检测进行了方法建立及实际样品测试。分析结果表明,该方法对酱腌菜中对羟基苯甲酸乙酯、丙酯检测的相对标准偏差为1.8%～5.0%,样品的回收率为88%～97%。方法准确可靠、快速。
An analytical method to determine 2 preservatives in preserved vegetables such as p-hydroxybenzoic acid esters（ethyl paraben and propyl paraben）by a capillary gas chromatography was studied.The results showed that the recovery was ranged between 88%~97% and the relative standard deviations were ranged between 1.8%~5.0%.This method is accurate and simple.
出处
《云南化工》
CAS
2011年第5期31-33,共3页
Yunnan Chemical Technology
关键词
毛细管气相色谱法
酱腌菜
防腐剂
capillarygas chromatography
pickles and sauerkrauts
preservatives
