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作 者:杨雪娇[1] 付登洲[1] 黄伟[1] 吕维佳[1]
出 处:《食品工业》2009年第4期68-70,共3页The Food Industry
基 金:国家制标项目20071428-T-469
摘 要:建立蜜饯食品中甘素的测定方法。样品加水溶解后,沉淀蛋白质,取上清液用磁力搅拌器提取过滤后用高效液相色谱测定。用SB-C18色谱柱(4.6mm×150mm,5μm)作固定相,以磷酸二氢钾溶液-乙腈(60+40)为流动相,在240nm波长条件下用二极管阵列检测器或紫外检测器进行检测。结果显示:线性范围(1.0-200.0)μg/mL,方法的测定下限(S/N=3)为0.2μg/mL,加标回收率88.3%-94.0%,相对标准偏差0.0772~2.65。To establish the method of determination of dulcin in succade by HPLC. After the sample was dissolved in water and protein was deposited, the clear liquid obtained was extracted by magnetic beater and was filtrated and the solution was used for HPLC determination. The chromatographic column of SB-C 18(4.6 mm×150 mm, 5 μm)was used as stationary phase, and potassium dihydrogen phosphate(KH2PO4) solution- acetonitrile(60+40) were used as mobile phase. UV-detection at 240 nm with DAD was adopted in the determinations. Result showed: the range of linear relationship was (1.0-200.0) μg/mL, detection limits(S/N=3) was 0.2 μg/mL. The range of recovery test was 88.3%-94.0%, and the range of RSD was 0.077 2-2.65.
分 类 号:TS255.7[轻工技术与工程—农产品加工及贮藏工程]
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