基于气相色谱法检测食品中对羟基苯甲酸酯类残留量

本文建立了一种采用气相色谱法检测食品中对羟基苯甲酸酯类（乙酯和丙酯）含量的方法。样品在酸性条件下用混合萃取剂（正乙烷＋乙醚,体积比1：9）萃取后,经碳酸氢钠溶液洗涤净化,浓缩定容,用HP-5熔融石英毛细管柱分离并用氢火焰检测器检测。采用保留时间定性和外标法定量的分析方法进行测定。对羟基苯甲酸乙酯在50～800μg/ml的浓度范围内,线性相关系数R为0.9992,加标回收率在89.95%～98.35%之间,相对标准偏差为3.29%;对羟基苯甲酸丙酯在50～800μg/ml的浓度范围内,线性相关系数R为0.9997,加标回收率在94.30%～102.11%之间,相对标准偏差为2.83%。该方法测定结果准确可靠,且稳定性好,灵敏度高。

Base on the method of GC for the Detection of the Parabens Residues in Food

In this paper,a method to detect the parabens（ethyl and propyl） from food by Gas Chromatography was established. After extracted by a mixed extractant（n-hexane ＋ diethylether,volume ratio 1：9） under acidic condition,the sample was washed with sodium bicarbonate solution,separated with a HP-5 melted quartz capillary column and detected by a flame ionization detector.The retention time was observed for qualitation and external standard was used for quantitation.The correlation coefficient of ethyl p-hydroxybenzoate is 0.9992 among the concentration range of 50～800μg/ml,the recoveries are between 89.95%to 98.35%and the relative standard deviation is 3.29%.This method shows a high degree of accuracy,good stability,and high sensitivity.