基质固相分散-液相色谱法测定果酱中酯类防腐剂  

Determination of ester preservative in jam using matrix solid phase dispersion-HPLC

作　　者：周建科[1] 王立双[1] 赵瑞峰[1] 

机构地区：[1]河北大学理化分析中心,河北省分析科学技术重点实验室,保定071002

出　　处：《食品科技》2008年第5期237-239,共3页Food Science and Technology

基　　金：国家计量基标准(化学部分)资源共享平台建设项目(2005DKA10800)

摘　　要：采用基质固相分散技术处理果酱样品,液相色谱法检测其中的对羟基苯甲酸甲、乙、丙、丁酯4种防腐剂。考察了分散剂、分散剂与样品质量比、洗脱剂及洗脱体积对测定结果的影响。采用外标法定量。在0.1～40μg/mL范围内4种物质均呈线性关系,线性相关系数分别为:0.9994、0.9998、0.9999、0.9999。方法检出限在0.1～0.8μg/g之间。平均回收率分别为:97.2%、91.1%、82.8%、77.6%。Matrix solid phase dispersion was used to treat the jam sample and the paraben preservatives （methylparaben, ethylparaben, propyl paraben, butylparaben） in the jam sample was determined by liquid chromatography. Parameters such as the kind of dispersant, the weight ratio of dispersant and sample, the kind and volume of eluent were studied and optimized. The compound was quantified by external standard method. The linear range were 0.1 -40 μg/mL, the correlation coefficient of four paraben preservatives were 0.9994, 0.9998, 0.9999, 0.9999 respectively. The detection limits range were 0.1 -0.8μg/g. The average recovery were 97.2%, 91.1%, 82.8%, 77.6% respectively.

关 键 词：基质固相分散 液相色谱法 对羟基苯甲酸酯 果酱 

分 类 号：TS202.3[轻工技术与工程—食品科学]