【doc】气相色谱法测定面包、糕点、酱等食品中复合防腐剂及甜蜜素.doc

气相色谱法测定面包、糕点、酱等食品中复合防腐剂及甜蜜素 第37卷第4期 4982008年7月 卫生研究 JOURNALOFHYGIENERESEARCH Vo1.37No.4 Ju1.2008 文章编号:1000.8020(2008)04.0498.04?实验研究? 气相色谱法测定面包,糕点,酱等食品中复合防腐剂及甜蜜素 辛若竹丁梅郑贤光李亚娟 吉林省梅河口市产品商品质量监督检验所,梅河f1135000 摘要:目的建立一种测定糕点等食品中6种防腐荆和甜蜜素的气相色谱分析方法.方法采用透析 净化技术完成复杂样品的预处理,确定最佳的透析条件:2g/L氢氧化钠透析液,25℃透析24h,可消除糕点等 食品中复杂基体的干扰.采用内涂5%DEGS+l%HPO固定液的6o～80目ChromosorbWAWDMCS玻璃填 充柱,优化反应条件,可分别将山梨酸,苯甲酸,脱氢乙酸,泥泊金乙酯,泥泊金丙酯,泥泊金丁酯6种防腐剂 和甜蜜素很好分离.结果采用外标法定量,7种组分分别在100～5000mg/L浓度范围内有良好的线性关 系,相关系数R为0.9993～0.9998,平均加标回收率为87.5%一101.9%,相对标准偏差为0.64%3.3%,检 测限为l,l～8.8mg/L.结论该方法能在普通的气相色谱仪和通常的填充柱上完成分析,具有简便,准确, 重现性好,实用性强,容易推广和普及的优点 关键词:复合防腐剂甜蜜素气相色谱法糕点类食品安全 中图分类号:R155.5TS207.3文献标识码:B Compoundpreservativeandcyclamatdeterminatedbygaschromatography XINRuozhu,DINGMei,ZHENGXianguang,LIYajuan MeihekouQualitySupervisionandInspectionStationofProductandCommodity,Meihekou135000,China Abstract:ObjectiveToestablishagaschromatographymethodforsynchronousdeterminationofsixpreservatives andcyclamatincakeandpastry.MethodsThepre梩reatmentofcomplicatedcompoundwasfinishedbydialysiscleaning technology.Theinterferenceofthecomplicatedfoundationbodyinthecakeandpastrywasremovedbythebestdialysis condition:2g/LNaOHofdialysisfluidwasdialyzedatthetemperatureof25℃for24h.andthesixpreservativesand cyclamat(sorbicacid,benzoicacid,dehydroaceticacid,ethylparabenum,propylparabenum,butylparabenunandsodium cyclamate)weresynchronouslyseperatedby60—80meshChromosorbWAWDMCSglasspackingcolumnofintercoatted 5%DEGS+1%H3PO4.ResultsThesevencomponentsinthesamplehadagoodliningrelationattheconcentration100 — 5000mg/Lwhentheexternalstandardmethodwasused,andtheircorrelationcoefficientswere0.9993—0.9998,and theiraveragerecoveryrateswere87.5%一101.9%.andtheirrelativestandarddeviationswere0.64%一3.3%.and detectionlimitswere1.1—8.8mg/L.ConclusionThismethodcouldbeusedtoquicklyanalysethecompound preservativesofthelargebatchcakeandpastrythroughthecommongaschromatographyandpackedcolumnandthis methodwassimple,accurateandquick. Keywords:compoundpreservative,cyclamat,gaschrom