一种快速测定酱油和醋中对羟基苯甲酸酯的方法
A Rapid Method for the Determination of Methyl p-Hydroxybenzoate in Soy Sauce and Vinegar
杨姗姗 1赵海峰 1英瑜 1王晓雯 1金伟1
作者信息
- 1. 青岛市食品药品检验研究院,国家药品监督管理局海洋中药质量研究与评价重点实验室,山东 青岛 266071
- 折叠
摘要
目的:建立快速高效、经济环保的测定酱油、醋中对羟基苯甲酸酯类的样品前处理方法.方法:试样经 10 mL乙酸乙酯提取,5 mL饱和NaCl的饱和NaHCO3 溶液净化,气相色谱(FID)检测,外标法定量.结果:检出限不高于 0.6 mg·kg-1,4 个不同浓度的 6 平行加标回收率基本在 70%～120%,相对标准偏差在0.90%～7.06%.结论:检出限、准确度和精密度均满足酱油和醋测定的要求.
Abstract
Objective:To establish a rapid,efficient,economical and environment-friendly sample pretreatment method of determining the methyl p-hydroxybenzoate in soy sauce and vinegar.Method:The samples were extracted by 10 mL ethyl acetate,purified by 5 mL saturated NaHCO3 solution saturated with NaCl,detected by gas chromatography(FID),and quantified by external standard method.Result:The detection limit is 0.6 mg·kg-1,most of the recovery rates of four different concentrations are between 70%and 120%,and the relative standard deviations are between 0.90%and 7.06%.Conclusion:The detection limit,accuracy and precision all meet the requirements of determining the hydroxybenzoates in soy sauce and vinegar.
关键词
酱油/醋/对羟基苯甲酸酯类/气相色谱Key words
soy sauce/vinegar/methyl p-hydroxybenzoate/gas chromatography引用本文复制引用
基金项目
中国营养学会飞鹤基金(CNS-Feihe2021-79)
出版年
2024
NETL
NSTL
万方数据