液相色谱测定面包中DMF和TBHQ  

Determination of DMF and TBHQ in bread with 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,河北保定071002

出　　处：《食品与机械》2009年第1期117-119,共3页Food and Machinery

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

摘　　要：采用基质固相分散技术处理面包样品,液相色谱法检测其中的富马酸二甲酯(DMF)和特丁基对苯二酚(TBHQ)。Florisil作分散剂,6mL甲醇作淋洗剂,分散剂与样品质量比为3∶1,C18反相柱,甲醇∶水=55∶45(V∶V)作流动相,检测波长220nm。在0.5～40μg/mL范围内线性相关系数分别为:0.9996,0.9998。方法检出限分别为0.5μg/g和0.8μg/g。平均回收率分别为:94.1%,85.9%。Matrix solid phase dispersion was used to treat the bread sample and the DMF and TBHQ in the bake sample were determined with liquid chromatography. Florisil was used as dispersant , 6 mL methanol was used as eluent, the weight ratio of dispersant to sample was3 ： 1, C18 reversed phase column was used to separate compound, the mobile phase was comprised by methanol ： water 55 ： 45 （ V ： V）, the UV detector was set at 220 nm. The linear range was 0.5 -40 μg/ml,, the correlation coefficient of DMF and TBHQ were 0. 999 6, 0. 999 8 respectively. The detection limits were 0.5 μg/g and 0. 8 μg/g. The average recovery were 94.1% ,85.9% respectively.

关 键 词：基质固相分散 液相色谱法 DMF TBHQ 面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]