正相高效液相色谱法测定油炸花生中酚类抗氧剂  

DETERMINATION OF PHENOLIC ANTIOXIDANT IN FRIED PEANUT BY NP-HPLC

作　　者：周建科[1] 赵瑞峰[1] 王立双[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,河北保定071002

出　　处：《食品研究与开发》2009年第1期101-103,共3页Food Research and Development

基　　金：国家计量基标准(化学部分)资源共享平台建设项目(No:2005DKA10800)

摘　　要：采用正相高效液相色谱法分离测定油炸花生中4种酚类抗氧剂BHA、TBHQ、4HR和PG。色谱条件:Allsphere cyano CN色谱柱(250mm×4.6mm,5μm),二氯甲烷-乙腈(90:10,体积分数)作流动相,甲酸调节pH=3,紫外检测波长280nm。BHA、TBHQ、4HR和PG在0.2μg/mL～200μg/mL范围内线性关系良好,相关系数在0.999以上,回收率98.1%～100.7%,变异系数1.07%～2.30%。NP-HPLC was applied to the determination of phenolic antioxidants Butylated Hydroxyanisole （BHA）, Tertiary Butylated Hydroquinone （TBHQ）,4-Hexyl Resorcinol （4HR）, Propyl Gallate （PG） in fried peanut. Allsphere cyano CN （250 mm×4.6 mm, 5 μm）was used for separation. Mobile phase were composed of dichloromethane and acetonitrile （pH was regulated to 3.0 with formic acid and the ratio of volume was 90：10）, the detected wavelength was 280 nm. The four antioxidants have well linear in the concentration range of 0.2 μg/mL- 200 μg/mL, The method precision and accuracy were satisfactory with recovery percentages from 98.1% to 100.7 %and relative standard deviations from 1.07 % to 2.30 %.

关 键 词：正相高效液相色谱 油炸花生 酚类抗氧剂 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]