| 气相色谱法测定糕点中山梨酸和苯甲酸的含量 |
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| 引用本文： | 陈子雷,张红,王文博,丁蕊艳,杜红霞,李瑞菊,李慧冬.气相色谱法测定糕点中山梨酸和苯甲酸的含量[J].食品与药品,2006,8(11):52-54. |
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| 作者姓名： | 陈子雷 张红 王文博 丁蕊艳 杜红霞 李瑞菊 李慧冬 |
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| 作者单位： | 1. 山东省农业科学院中心实验室,山东,济南,250100;山东大学化学与化工学院,山东,济南,250100
2. 山东省农业科学院中心实验室,山东,济南,250100 |
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| 摘 要： | 目的建立了糕点中山梨酸和苯甲酸的毛细管气相色谱检测方法。方法样品加有机溶剂并用高速匀浆的方法提取后,通过改变酸碱度而改变样品在有机相和水相中分配比的方法,去除脂肪等杂质的干扰,用FFAP毛细管色谱柱分离,FID检测器进行检测。结果本法的变异系数为1.2%～3.9%,回收率为89.0%～99.2%,最低检出限为1mg/kg。结论本法具有步骤简单、准确度和灵敏度高的特点,适用于糕点中山梨酸和苯甲酸的检测。
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| 关 键 词： | 糕点 山梨酸 苯甲酸 气相色谱 |
| 文章编号： | 1672-979X(2006)11-0052-03 |
| 修稿时间： | 2006年7月21日 |
Determination of Sorbic Acid and Benzoic Acid in Cake and Pastry by Gas Chromatography |
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| CHEN Zi-lei,ZHANG Hong,Wang Wen-bo,DING Rui-yan,DU Hong-xia,LI Rui-ju,Li Hui-dong.Determination of Sorbic Acid and Benzoic Acid in Cake and Pastry by Gas Chromatography[J].Food and Drug,2006,8(11):52-54. |
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| Authors: | CHEN Zi-lei ZHANG Hong Wang Wen-bo DING Rui-yan DU Hong-xia LI Rui-ju Li Hui-dong |
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| Abstract: | Objective To establish a method of capillary gas chromatography for the determination of sorbic acid and benzoic acid in cake and pastry.Methods The sample was mashed at a high speed.Meanwhile,sorbic acid and benzoic acid was extracted with petroleum ether and diethyl ether.The fat in the sample would be removed by adjusting the pH of the liquor.Sorbic acid and benzoic acid were separated by GC with FFAP capillary column and detected by FID.Results The recovery was between 85.0% and 99.2% and the coefficient of variation was between 1.2% and 7.0%.The limit of detection(LOD) was 1 mg/kg.Conclusion This method with simple steps,good accuracy and sensibility is feasible for the determination of sorbic acid and benzoic acid in cake and pastry. |
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| Keywords: | cake and pastry sorbic acid benzoic acid gas chromatography |
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