同时测定焙烤食品中多种防腐剂含量的方法研究  

Study on Determination of Multiple Preservatives in Baked Food at the Same Time

作　　者：李青 李丽君 宋光林 LI Qing;LI Lijun;SONG Guanglin(GRG Metrology&TEST(Hunan)Co.,LTD.,Changsha 410007,China;Guizhou Academy of Testing and Analysis,Guiyang 550002,China)

机构地区：[1]广电计量检测(湖南)有限公司,湖南长沙410007 [2]贵州省分析测试研究院,贵州贵阳550002

出　　处：《食品科技》2020年第1期357-360,共4页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合服企[2014]4001);贵州科学院省级科研专项资金项目(黔科院科专合字[2017]02号)。

摘　　要：建立了同时测定焙烤食品中多种防腐剂含量的液相色谱-串联质谱法。选择三氯甲烷去除油脂,0.02 mol/L的Na OH溶液进行提取,超声离心后过MAX固相萃取柱进行净化。苯甲酸、山梨酸、脱氢乙酸、纳他霉素、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯8种物质的线性关系良好,相对标准偏差r^2均在0.998以上,准确度实验的回收率在84.7%~108.2%,相对标准偏差在3.0%~8.4%。该方法稳定性好、灵敏度高,适用于焙烤食品中多种防腐剂的高通量检测。A liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of various preservatives in baked foods.Trichloromethane was selected for oil removal,and the NaOH solution of 0.02 mol/L was extracted.After ultrasonic centrifugation,the MAX solid phase extraction column was purified.There is a good linear relationship between eight substances:benzoic acid,sorbic acid,dehydroacetic acid,natamycin,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,propyl p-hydroxybenzoate,and butyl p-hydroxybenzoate.The relative standard deviation r^2 is above 0.998.The recovery rate of the accuracy experiment was between 84.7%and 108.2%,and the relative standard deviation was between 3.0%and 8.4%.The method has good stability and high sensitivity and is suitable for high flux detection of many preservatives in baked foods.

关 键 词：焙烤食品 防腐剂 液相色谱-串联质谱法 

分 类 号：O657.63[理学—分析化学] TS213.2[理学—化学]