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高效液相色谱法同时检测糕点中几种天然甜味剂的探索研究
引用本文:陈健,林真,陈驰,钱疆,张玉燕,陈章捷,杨方. 高效液相色谱法同时检测糕点中几种天然甜味剂的探索研究[J]. 中国食品添加剂, 2012, 0(3): 213-217
作者姓名:陈健  林真  陈驰  钱疆  张玉燕  陈章捷  杨方
作者单位:1. 福建出入境检验检疫局 福州350001
2. 福建生物工程职业技术学院 福州350002
3. 福建农林大学食科院 福州350001
基金项目:福建省科技厅项目社会发展重点项目,中国认证认可监督管理委员会行业标准项目
摘    要:主要探讨应用高效液相色谱法同时检测月饼、饼干、面包等糕点食品中的甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸。以Agillent ZOBAX Eclips XDB C18(250×4.6mm,5μm)色谱柱为分析柱,确立了糕点中的天然甜味剂甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸的高效液相色谱检测法。通过三水平六平行的添加回收实验,对方法的回收率和精密度作了分析探讨,结果用外标法定量分析,在所确定的实验条件下,峰面积和标准溶液浓度在5.0-100μg/mL范围内呈良好线性关系,线性系数大于0.999,回收率为80.0%105%,RSD均小于7.5%。本方法方法准确、简捷、耗材低廉,可以应用于糕点中甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸的同时测定。

关 键 词:液相色谱  糕点  甜菊糖苷  甜菊双糖苷  甘草酸  甘草次酸

Simultaneous determination of natural sweeteners in pastries by high performance liquid chromatographic
CHEN Jian , LIN Zhen , CHEN Chi , QING Jiang , ZHANG Yu-yan , CHEN Zhang-jie , YANG Fang. Simultaneous determination of natural sweeteners in pastries by high performance liquid chromatographic[J]. China Food Additives, 2012, 0(3): 213-217
Authors:CHEN Jian    LIN Zhen    CHEN Chi    QING Jiang    ZHANG Yu-yan    CHEN Zhang-jie    YANG Fang
Affiliation:1.Fujian Entry-Exit Inspectiom & Quarantine Bureau of P.R.C,Fuzhou 35001; 2.Fujian Vocational Couege of Bioengineering,Fuzhou 35002; 3.Fujian Agriculture and Forestry University,Fuzhou 35001;)
Abstract:The High Performance Liquid Chromatographic(HPLC)method was used to determine the Stevioside,Rebaudioside A,Glycyrrhizic Acid and Glycyrrhetinic Acid in Moon cake,biscuit,and bread.The column was Agillent ZOBAX Eclips XDB C18(250×4.6mm,5μm).The results from three levels of six parallel recovery experiments were analyzed by external method,and it showed that the peak area and the standard solution in the range of 5.0100μg/mL had a good linear relationship,with a correlation coefficient of more than 0.999.The extraction recoveries were between 80.0%105% and the RSD was less than 7.5%.This method is accurate,simple,rapid and cost less.
Keywords:Liquid Chromatographic  cakes  Stevioside  Rebaudioside A  Glycyrrhizic Acid  Glycyrrhetinic Acid
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