HPLC法测定食品(糕点)中脱氢乙酸含量的研究
|
摘要
选用高效液相色谱法(HPLC),进行单因素实验,影响脱氢乙酸检出量的因素为:沉淀剂加入量、溶剂pH值、超声时间和离心转速,通过实验确定:加入沉淀剂2 mL,溶剂pH值为7,超声时间为25 min,离心转速为4 000 r·min~(-1),为最佳提取工艺条件。
The common analysis methods of dehydroacetic acid(preservative) have ultraviolet spectrophotometry, gas chromatography and high performance liquid chromatography By referring to the literature and comparing with the national standard method, the method was selected and improved, and the optimum technological conditions were determined through the analysis and comparison of the experimental results. This paper selected the high performance liquid chromatography(HPLC), the single factor experiments, the influence content of dehydroacetic acid sample process conditions were determined as follows: sample according to the quality, for the amount of precipitation agent, solvent, pH value, ultrasonic time and centrifugal rotational speed. On the basis of single factor experiment, this method is verified. Selected mainly four factors affecting the experimental results of the orthogonal experiment, finally confirmed that the amount of precipitant for 2 mL, solvent, pH value of 7, ultrasonic time of 25 min, the centrifugal rotational speed of 4 000 r·min~(-1), as the best extraction technology conditions.
The common analysis methods of dehydroacetic acid(preservative) have ultraviolet spectrophotometry, gas chromatography and high performance liquid chromatography By referring to the literature and comparing with the national standard method, the method was selected and improved, and the optimum technological conditions were determined through the analysis and comparison of the experimental results. This paper selected the high performance liquid chromatography(HPLC), the single factor experiments, the influence content of dehydroacetic acid sample process conditions were determined as follows: sample according to the quality, for the amount of precipitation agent, solvent, pH value, ultrasonic time and centrifugal rotational speed. On the basis of single factor experiment, this method is verified. Selected mainly four factors affecting the experimental results of the orthogonal experiment, finally confirmed that the amount of precipitant for 2 mL, solvent, pH value of 7, ultrasonic time of 25 min, the centrifugal rotational speed of 4 000 r·min~(-1), as the best extraction technology conditions.
引文
[1]谭朝勤,吴新.高效液相色谱法同时测定面包糕点中苯甲酸(钠)、山梨酸(钾)、安赛蜜、糖精钠和脱氢乙酸(钠)的含量[J].广东化工,2009,36(6):166-168.
[2]吴玉娟.固相萃取-液相色谱法测定糕点中脱氢乙酸、苯甲酸、山梨酸的方法研究[J].福建分析测试,2007(4):33-36.
[3]林清荷.高效液相色谱法同时测定糕点中丙酸钙(钠)、双乙酸钠、苯甲酸、山梨酸、脱氢乙酸[J]福建轻纺,2012(12):45-47.
[4]陈丹萍,褚庆华,杨富春,等.紫外分光光度法快速测定调味品中脱氢乙酸含量[J].中国食物添加剂,2015(4):195-198.
[2]吴玉娟.固相萃取-液相色谱法测定糕点中脱氢乙酸、苯甲酸、山梨酸的方法研究[J].福建分析测试,2007(4):33-36.
[3]林清荷.高效液相色谱法同时测定糕点中丙酸钙(钠)、双乙酸钠、苯甲酸、山梨酸、脱氢乙酸[J]福建轻纺,2012(12):45-47.
[4]陈丹萍,褚庆华,杨富春,等.紫外分光光度法快速测定调味品中脱氢乙酸含量[J].中国食物添加剂,2015(4):195-198.