| 超声提取-毛细管气相色谱法检测酱腌菜中对羟基苯甲酸酯 |
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| 引用本文： | 张全美,黄锦燕,王守卿.超声提取-毛细管气相色谱法检测酱腌菜中对羟基苯甲酸酯[J].化学分析计量,2012,21(6):85-87. |
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| 作者姓名： | 张全美 黄锦燕 王守卿 |
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| 作者单位： | 1. 淄博市产品质量监督检验所,山东淄博,255033
2. 淄博市淄川区农业局,山东淄博,255033 |
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| 摘 要： | 采用超声提取法提取酱腌菜中的对羟基苯甲酸甲酯、对羟基苯甲酸乙酯及对羟基苯甲酸丙酯,在SE30毛细管柱(33 m×0.53 mm,2.65μm)上得到了良好分离。对羟基苯甲酸甲酯、对羟基苯甲酸乙酯及对羟基苯甲酸丙酯在0～750μg/mL浓度范围内与色谱峰面积呈良好的线性关系,相关系数为0.9999。对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯的检出限分别为0.1,0.1,0.2μg/mL,测定结果的相对标准偏差小于3.6%(n=11),平均回收率为84.5%～97.1%。
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| 关 键 词： | 超声提取法 酱腌菜 对羟基苯甲酸甲酯 对羟基苯甲酸乙酯 对羟基苯甲酸丙酯 气相色谱法 |
Determination of p-Hydroxy Benzoic Acid Ethyl Ester in Pickles by Ultrasonic Extracting-Gas Chromatography |
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| Zhang Quanmei
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Huang Jinyan
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Wang Shouqing.Determination of p-Hydroxy Benzoic Acid Ethyl Ester in Pickles by Ultrasonic Extracting-Gas Chromatography[J].Chemical Analysis And Meterage,2012,21(6):85-87. |
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| Authors: | Zhang Quanmei Huang Jinyan Wang Shouqing |
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| Institution: | Zhang Quanmei, Huang Jinyan ( Zibo Product Quality Supervision and Inspection Institute, Zibo 255033, China) Wang Shouqing (Zibo Zichuan District Agricultural Bureau, Zibo 250033, China) |
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| Abstract: | Ultrasonic extraction method was used to extract p-hydroxy benzoic acid methyl ester, ethyl ester and acrylic ester, which were separated in SE30 column（33 m × 0.53 mm,2.65 μm）. The content ofp-hydroxy benzoic acid methyl ester, ethyl ester and acrylic ester had a linear relationship with the chromatographpeak area in the range of 0-750μg / mL, and results correlation coefficient was 0.999 9. The detection limits ofp-hydroxy benzoic acid methyl ester, p-hydroxy benzoic acid ethyl ester and p-hydroxy benzoic acid acrylic ester were 0.1, 0.1, 0.2 μg/mL, repectively, the RSD of determination results was less than 3.6%（n= 11）. The average recoveries were 84.5%-97.1%. |
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| Keywords: | ultrasonic extraction method pickles p-hydroxy benzoic acid methyl ester p-hydroxy benzoic acid ethyl ester p-hydroxy benzoic acid acrylic ester gas chromatography |
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