变波长高效液相色谱法测定糕点中的食品添加剂
Determination of Food Additives in Pastry by Variable Wavelength High Performance Liquid Chromatography
李俊运 1李丽2
作者信息
- 1. 四川轻化工大学 生物工程学院,四川宜宾 644005;宜宾市食品药品检验检测中心,四川宜宾 644600
- 2. 四川轻化工大学 生物工程学院,四川宜宾 644005
- 折叠
摘要
本研究旨在建立一种变波长高效液相色谱法同时测定糕点中 5 种食品添加剂的快速检测方法.最终确定分离条件为博纳艾杰尔Venusil XBP Perservatives色谱柱(4.6 mm×250 mm,5 μm),流动相为甲醇和20 mmol·L-1 磷酸二氢铵(pH值调至5.5)进行梯度洗脱,DAD紫外检测器(190～400 nm)进行变波长监测,外标法进行定量分析.结果表明,5种食品添加剂的回收率为95.44%～96.96%,精密度为0.10%～0.20%.
Abstract
This study aims to establish a rapid detection method for five food additives in pastries using variable wavelength high-performance liquid chromatography.The final separation condition was determined to be the Bonna-Agela's Venusil XBP Preservatives column(4.6 mm×250 mm,5 μm),The mobile phase consists of methanol and 20 mmol·L-1 ammonium dihydrogen phosphate(pH value adjusted to 5.5)for gradient elution.The DAD ultraviolet detector(190～400 nm)is used for wavelength monitoring,and the external standard method is used for quantitative analysis.The result showed that recovery rate range of five food additives is 95.44%～96.96%,the precision range is 0.10%～0.20%.
关键词
食品添加剂/糕点/变波长/高效液相色谱法Key words
food additives/pastries/variable wavelength/high-performance liquid chromatography引用本文复制引用
出版年
2024
NETL
NSTL
万方数据