毛细管电泳-非接触式电导检测器测定小麦粉、粉丝中甲醛次硫酸氢钠残留

采用毛细管电泳-非接触式电导检测器,建立小麦粉、粉丝中非食用物质甲醛次硫酸氢钠(吊白块)残留的直接测定方法。本方法无需将甲醛次硫酸氢钠转化为甲醛,其测定结果不受食品中甲醛本底含量的干扰。本方法采用水超声提取,甲醛次硫酸氢钠在1.00~200μg/m L质量浓度范围内呈线性关系(r2=0.999 8),在小麦粉、粉丝中的定量限为10 mg/kg;加标量为20~100 mg/kg时,加标回收率为84.0%~94.7%,相对标准偏差小于5%。本方法操作简单、快速,准确可靠,为小麦粉和粉丝中甲醛次硫酸氢钠的检测提供了新的技术手段。

Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection

A novel method was developed to determine sodium formaldehyde sulfoxylate residues in wheat flour and starch
noodles without degradation. The samples were extracted ultrasonically with water and the extracted analytes were separated
by capillary electrophoresis (CE) in combination with capacitively coupled contactless conductivity detection (CE-C4D).
Under optimal conditions, the linear range was 1.00–200 μg/mL (r2 = 0.999 8), and the limit of detection for both food
matrices was 10 mg/kg. Recoveries varying from 84.0% to 94.7% with a relative standard deviation (RSD) smaller than
5% were achieved for the analyte spiked between 20 and 100 mg/kg. The proposed method was simple and rapid. It has
beensuccessfully applied for analysis of sodium formaldehyde sulfoxylate in wheat flour and bean starch noodles.