摘要
分析使用液相色谱法检测豆制品中的防腐剂的具体方法。选定检测样品,将其经过热水提取,使用C18色谱柱,0.02 mol/L乙酸铵和甲醇为流动相,梯度洗脱,235 nm波长下检测。观察检测的效果,并且对其检测结果加以记录。在豆制品中,其食品防腐剂种类达到7种,且7种食品防腐剂的加标回收率约在87.0%99.6%,其相对偏差均小于5.0%,在0.150 mg/L范围内均具有相对良好的线性,其回归系数基本大于99.9%,检出限在0.20.5 mg/kg的范围之内。从本次研究结果可以看出,使用液相色谱法检测豆制品中的防腐剂含量相对简便、灵敏,重现性好,能够保证豆制品中的防腐剂残留标准的监测,因此,可以用于生产检测,保证豆制品的防腐剂含量安全。
To analyze the specific method of using liquid chromatography to detect the preservatives in soy products.Selected samples,the through hot water extraction,using C_(18) column,0.02 mol/L ammonium acetate and methanol as mobile phase,gradient elution,235 nm wavelength detection.Observe the effect of the test,and record the result of the test.In bean products,the food preservative type reached 7,and seven kinds of food preservatives and the recovery of standard rate is about in the 87.0%~99.6%.The relative deviation was less than 5.0%,within the scope of 0.1 mg/L ~ 50 mg/L were with relatively good linear,the regression coefficient is substantially greater than 99.9%.The detection limits within the range of 0.2~0.5 mg/kg.The results from this study can see,using liquid phase chromatographic method for the determination of soy products in the preservative content relatively simple,sensitive and reproducible,can ensure the monitoring of the preservatives in soybean products residue standards.Therefore,it can be used for production testing,bean products,preservative content security assurance.
出处
《现代食品》
2016年第11期126-128,共3页
Modern Food
关键词
液相色谱法
豆制品
防腐剂
Liquid chromatography
Soybean
Preservatives
