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同时测定调味品中合成色素、防腐剂及抗氧化剂

Simultaneous Determination of Synthetic Color,Preservative and Antioxidant in Condiment

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【作者】 史龙梅周建科李欢

【Author】 SHI Long-mei;ZHOU Jian-ke;LI Huan;Physical and Chemical Analysis Center,Key Laboratory of Analytical Science and Technology of Hebei Province,Hebei University;

【机构】 河北大学理化分析中心,河北省分析科学技术重点实验室

【摘要】 采用高效液相色谱法同时测定腐乳及海鲜酱中人工色素(苏丹红Ⅰ、对位红)、防腐剂(对羟基苯甲酸丁酯)及抗氧化剂(2,6二叔丁基对甲酚、4-己基间苯二酚)。采用乙腈提取,低温冷冻法处理样品,高效液相色谱紫外可见变换波长测定。C18反相色谱柱分离,甲醇∶乙腈∶水为11∶62∶27(V/V,甲酸调pH 3.6)为流动相;五组分在所测范围线性关系良好,相关系数大于0.9991,方法检出限在22.5~90.0ng/g之间,相对标准偏差小于6.7%。

【Abstract】 A new HPLC method for simultaneous determination of synthetic color(Sudan RedⅠ,Para Red),preservative(BP)and antioxidant(BHT,4-HR)in condiment is established.The preserved bean curd and hoisin sauce sample are treated by subzero-temperature frozen extraction and acetonitrile as solvent;the analyte is separated by high performance liquid chromatography with C18 column and detected by converting UV-Vis Wavelength.The mobile phase is methanol,acetonitrile,and water(11∶62∶27,V/V,the pH is adjusted by formic acid to 3.6).The linearity is good in the range of measuring amount,with correlation coefficients above 0.9991,the detection limit of 22.5~90.0ng/g,the relative standard deviations(RSD)are less than 6.7%.

  • 【文献出处】 中国调味品 ,China Condiment , 编辑部邮箱 ,2015年01期
  • 【分类号】TS264;O657.72
  • 【被引频次】3
  • 【下载频次】133
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