摘要
采用高效液相色谱串联紫外检测器法(HPLC-UV)和紫外分光光度法(UV)分别对食用油中特丁基对苯二酚(TBHQ)及其氧化产物特丁基对苯醌(TQ)进行测定,并对样品中TBHQ和TQ含量随时间变化规律进行了分析。测定结果显示HPLC-UV法测定TBHQ和TQ线性范围分别为(1.0~100.0)mg/kg(R_(TBHQ)~2=0.9984)、(0.2~35.0)mg/kg(R_(TQ)~20.9986),UV法测定TBHQ和TQ线性范围分别为(1.0~100.0)mg/kg(R2TBHQ=0.9998),(0.5~40.0)mg/kg(R_(TQ)~2=0.9997),2种方法的加标回收率落在89.5%~105.8%之间,相对标准偏差小于8.1%。通过对使用过程中食用油中的TBHQ与TQ含量变化进行了追踪分析,对研究食用油使用次数及使用时间具有重要意义。
In the work, the high performance liquid chromatography-ultraviolet spectroscopy（HPLC-UV） and ultraviolet spectroscopy（UV） were used for the detection of the tertiary butylhydroquinone（TBHQ） and its oxidation product 2-tert-butyl-1,4-benzoquinone（TQ） in the edible oil. The content variation with time of the two substances were analyzed. Results which were detected by the method of HPLC-UV showed that linear ranges of TBHQ and TQ were（1.0~100.0）mg/kg（TBHQ, R^2=0.9984）,（0.2~35.0）mg/kg（TQ, R^2=0.9986）, respectively. And results which were detected by the method of UV showed that linear ranges of TBHQ and TQ were（1.0~100.0）mg/kg（TBHQ, R^2=0.9998）,（0.5~40.0）mg/kg（TQ, R^2=0.9997）, respectively. Standard addition recovery rate of the two methods are both between 89.5% and 105.8%（RSD8.1%）. In this work, the content varition of TBHQ and TQ in use were tracked, which has great significance for the investigation of the used frequency and times of the cooking oil.
出处
《食品科技》
CAS
北大核心
2017年第6期275-279,共5页
Food Science and Technology
基金
国家重大科学仪器设备开发专项(2012YQ090229)
青岛市民生计划项目(13-1-3-138-jh)
