食品添加剂丙二醇脂肪酸酯中总单酯含量的化学分析法  

DETERMINATION OF TOTAL MONOESTER CONTENT IN FOOD ADDITIVE PROPYLENE GLYCOL MONOSTEARATE BY CHEMICAL ANALYSIS METHOD

作　　者：王玉健[1] 禤开智 林正锋[1] 黄云[1] 刘红专[1] 

机构地区：[1]海南出入境检验检疫局技术中心,海南海口570311

出　　处：《河南工业大学学报（自然科学版）》2010年第6期70-73,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：全国进出口食品安全检测标准化技术委员会资助项目(20071750-T-424)

摘　　要：根据FCC,建立了一种根据羟值、游离丙二醇羟基当量因子、单酯平均相对分子质量准确测定丙二醇总单酯含量的化学分析方法.该方法在5%、7%和10%3个添加水平下,平均回收率在95.5%～97.8%之间,相对标准偏差(RSD)在1.05%～2.11%之间.回收率和精密度较好,可用于生产企业本身的质量控制及加强我国对食品生产的卫生监管.Based on FCC V（Food Chemicals Codex）,the paper established a chemical method for accurately determining the total monoester content of propylene glycol monostearate according to the hydroxyl value,the hydroxyl equivalent factor of free propylene glycol,the average relative molecular weight of the monoester.The average recoveries were from 95.5% to 97.8% at the addition levels of 5%, 7% and 10%,and the RSDs were from 1.05% to 2.11%.The method had high recovery and precision,and could be used for quality control of the manufacturers and for strengthening hygiene supervision of food production.

关 键 词：丙二醇脂肪酸酯 总单酯含量 化学分析法 

分 类 号：TS207.3[轻工技术与工程—食品科学]