高效液相色谱法测定调味面制品中特丁基对苯二酚的含量
Determination of Tert-Butylhydroquinone in Flavored Pasta Products by High Performance Liquid Chromatography
朱晓玲1
作者信息
- 1. 团风县公共检验检测中心,湖北 团风 438000
- 折叠
摘要
采用高效液相色谱法测定调味面制品中特丁基对苯二酚含量,样品经甲醇涡旋提取和离心处理后,使用C18 色谱柱,流动相为甲醇+0.5%甲酸水(50+50),检测波长为 280 nm,柱温为 35℃,进行洗脱分离后上机测定.结果表明,特丁基对苯二酚浓度在0～400 mg·L-1 时,R2=0.999 5,线性关系良好,相对标准偏差为0.55%,加标回收率为 90.9%～92.8%,适用于调味面制品中特丁基对苯二酚含量的准确测定.
Abstract
The content of tert butyl hydroquinone in seasoned noodle products was determined by high-performance liquid chromatography.After methanol vortex extraction and centrifugation,the sample was subjected to C18 chromatography column with methanol+0.5%formic acid water(50+50)as the mobile phase.The detection wavelength was 280 nm,and the column temperature was 35℃.After elution and separation,the sample was determined on the machine.The results showed that when the concentration of tert butylhydroquinone was between 0 mg·L-1 to 400 mg·L-1,R2=0.999 5,with a good linear relationship,a relative standard deviation of 0.55%,and a recovery rate of 90.9%to 92.8%.It is suitable for accurate determination of tert butylhydroquinone content in seasoning noodle products.
关键词
特丁基对苯二酚/高效液相色谱/调味面制品Key words
tert butyl hydroquinone/high-performance liquid chromatography/seasoning noodle products引用本文复制引用
出版年
2024
NETL
NSTL
万方数据