| 凝胶渗透色谱-气相色谱法测定豆瓣酱中6种防腐剂 |
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| 引用本文： | 杨晓凤,侯雪,易盛国,韩梅.凝胶渗透色谱-气相色谱法测定豆瓣酱中6种防腐剂[J].理化检验(化学分册),2011(9). |
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| 作者姓名： | 杨晓凤 侯雪 易盛国 韩梅 |
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| 作者单位： | 四川省农业科学院分析测试中心;四川大学化学学院; |
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| 摘 要： | 提出了气相色谱法测定豆瓣酱中山梨酸、苯甲酸、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6种防腐剂含量的方法。豆瓣酱样品用乙醚提取,所得提取液须经凝胶色谱净化大分子干扰物质。方法中采用Biobeads S-X3凝胶渗透色谱净化柱和乙酸乙酯-环己烷(1+1)混合溶液作流动相,采用Rxi(-17(0.25 mm×30 m,0.25μm)毛细管柱分离后,用氢火焰离子化检测器检测。6种防腐剂的质量浓度均在10.0~400 mg.L-1范围内与峰面积呈线性关系,方法的检出限(3S/N)在0.56~0.74 mg.kg-1之间。在3个浓度水平下对方法的回收率和精密度进行了试验,测定回收率在91.4%~98.8%之间,相对标准偏差(n=5)在2.9%~5.3%之间。
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| 关 键 词： | 气相色谱法 凝胶渗透色谱 防腐剂 豆瓣酱 |
GPC-GC Determination of 6 Preservatives in Bean Paste |
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| YANG Xiao-feng,HOU Xue,YI Sheng-guo,HAN Mei.GPC-GC Determination of 6 Preservatives in Bean Paste[J].Physical Testing and Chemical Analysis Part B:Chemical Analgsis,2011(9). |
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| Authors: | YANG Xiao-feng HOU Xue YI Sheng-guo HAN Mei |
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| Institution: | YANG Xiao-feng1,2,HOU Xue1,YI Sheng-guo1,HAN Mei1(1.Center of Analysis and Testing,Sichuan Provincial Research Institute of Agriculture,Chengdu 610066,China,2.College of Chemistry,Sichuan University,Chengdu 610036,China) |
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| Abstract: | A method of GC for determination of 6 preservatives,including sorbic acid,benzoic acid,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,propyl p-hydroxybenzoate and butyl p-hydroxybenzoate,in bean paste was proposed.The sample was extracted with acetonitrile,and the extracts obtained were purified to remove the macromolecular impurities by gel permeation chromatography(GPC),using the Biobeads S-X3 GPC column and a mixed solvent of ethyl acetate and cyclohexane(1+1) as mobile phase.The 6 preservatives were s... |
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| Keywords: | GC Gel permeation chromatography Preservatives Bean paste |
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