| 凝胶色谱净化-气相色谱法测定酱油中7种防腐剂 |
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| 引用本文： | 杨晓凤,张义蓉,侯雪,韩梅,易盛国.凝胶色谱净化-气相色谱法测定酱油中7种防腐剂[J].分析测试技术与仪器,2011,17(2):110-113. |
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| 作者姓名： | 杨晓凤 张义蓉 侯雪 韩梅 易盛国 |
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| 作者单位： | 1. 四川省农业科学院分析测试中心，四川成都610066;四川大学化学学院，四川成都610036
2. 四川省农业科学院分析测试中心,四川成都,610066 |
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| 摘 要： | 建立了凝胶色谱净化-气相色谱法测定酱油中山梨酸、苯甲酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯共7种防腐剂的方法.样品经过乙醚提取，凝胶渗透色谱净化，毛细管柱(Rxi-17，30 m×0.25 mm×0.25μm)分离后，FID检测器检测.7种化合物在10.0～400.0 mg...
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| 关 键 词： | 气相色谱 凝胶色谱 防腐剂 酱油 |
| 收稿时间： | 3/4/2011 12:00:00 AM |
| 修稿时间： | 4/7/2011 12:00:00 AM |
Determination of 7 Preservatives in Soy Sauce by GC with GPC Clean-up |
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| YANG Xiao-feng,ZHANG Yi-rong,HOU Xue,HAN Mei and YI Sheng-guo.Determination of 7 Preservatives in Soy Sauce by GC with GPC Clean-up[J].Analysis and Testing Technology and Instruments,2011,17(2):110-113. |
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| Authors: | YANG Xiao-feng ZHANG Yi-rong HOU Xue HAN Mei and YI Sheng-guo |
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| Institution: | YANG Xiao-feng1,2,ZHANG Yi-rong1,HOU Xue1,HAN Mei1,YI Sheng-guo1(1.Center of Analysis and Testing,Sichuan Academy of Agricultural Science,Chengdu 610066,China,2.College of Chemistry,Sichuan University,Chengdu 610036,China) |
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| Abstract: | A method based on the gel permeation chromatographic(GPC) clean-up and gas chromatographic separation has been developed to detect 7 preservatives,i.e.,sorbic acid,benzoic acid,dehydroacetic acid,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,propyl p-hydroxybenzoate and butyl p-hydroxybenzoate,in soy sauce.Samples were extracted with diethyl ether,cleaned up by GPC,separated on a capillary column(Rxi-17,30 m×0.25 mm×0.25 μm) and deteted with a FID.The linear range of the determination was 10.0~400.0 mg/L and the linear correlation coefficients of 7 preservatives were not lower than 0.9996.The detection limits(3S/N) of this method were 0.58~0.79 mg/kg.The recoveries ranged from 90.7%~99.1% with RSD(n=6) of 1.5%~4.2%. |
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| Keywords: | GC gel permeation chromatography preservatives soy sauce |
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