摘要
实验采用微分脉冲溶出伏安法(DPSV)对食品中的香兰素和乙基麦芽酚进行同时测定。在pH=10.12的Britton-Robinson缓冲溶液中这2种增香剂都具有峰型良好的氧化峰,在最佳的实验条件下香兰素和乙基麦芽酚的线性范围分别为0.40～6.40、0.20～7.60μg.mL-1,检测限分别为0.28、0.11μg.mL-1。由于这2种增香剂的峰电位相近,所得伏安曲线重叠严重,不经分离难以进行同时测定。本实验将主成分回归法(PCR)、偏最小二乘法(PLS)、一阶导数-主成分回归(DPCR)及一阶导数-偏最小二乘法(DPLS)处理它们的重叠伏安波谱数据并进行定量分析,发现主成分回归法可建立稳定的校正模型并获较好的定量结果。建立的方法用于食品中的2种增香剂的测定,并与高效液相色谱法进行了对照,可获得可靠的定量分析结果。
A differential pulse stripping voltammetry （DPSV） method for simultaneous determination vanil- lin and ethyl maltol in food samples was developed. Both of these two food additives gave well-defined oxi- dation peaks at glass carbon electrode in medium of pH= 10.12 Britton-Robinson buffer,and serious over- lapped voltammograms were observed. In the optimum experimental conditions selected, the linear ranges of vanillin and ethyl maltol were 0.4-6.4 and 0.2-7.6 μg·m^L-1 ,respectively,and their corresponding lim- its of detection （LOD） were 0.28 and 0.11μg·mL^-1. In this paper,chemometrics methods：such as princi- pal component regression （PCR）,partial least squares （PLS）, first-derivative principal component regres- sion （DPCR）,and first-derivative partial least squares （DPLS）,were applied to resolve the overlapped vol- tammograms. The calibration models were established,which were then applied to predict the composition of an unknown sample set. The prediction performance was compared. It was found that PCR gave better results than other methods. The method proposed in our paper could be applied to determine these two flavoring enhancers in some real food samples, validated by high-performance liquid chromatography （HPLC） technique.
出处
《南昌大学学报（理科版）》
CAS
北大核心
2012年第1期43-46,共4页
Journal of Nanchang University(Natural Science)
基金
国家自然科学基金资助项目(21065007)
南昌大学食品科学与技术国家重点实验室基金资助(SKLF-MB-200807
SKLF-TS-200919)
关键词
伏安法
化学计量学
同时测定
香兰素
乙基麦芽酚
voltammetric
chemometric
simultaneous determination
vanillin
ethyl maltol
