离子色谱法对糕点中丙酸钙的测定  

Detection of Calcium Propionate in Cakes by Ion Chromatography

作　　者：戴小辉[1,2] 杨乙强 卓黎阳[1,3] 邱彬[1] 

机构地区：[1]福州大学化学化工学院,福建福州350108 [2]漳州市产品质量检验所,福建漳州363000 [3]泉州市产品质量检验所,福建泉州362000

出　　处：《福建分析测试》2013年第1期9-12,共4页Fujian Analysis & Testing

基　　金：福建省质量技术监督局科技项目资助;项目编号:FJQI201052

摘　　要：本文采用抑制型电导检测器建立了离子色谱法测定糕点中丙酸钙含量的方法。糕点经蒸馏、提取、过滤后,用Dionex Ion Pac ASl9(4×250mm)分离柱分离,以RFC-30淋洗液自动发生器产生的5 mmol KOH为淋洗液,流速1.0ml/min,经抑制电导检测器检测。该方法在0.10～20.0mg/L范围内线性关系良好,检出限达0.02 mg/L。该方法稳定,重现性好,保留时间相对标准偏差RSD(n=7)为0.18%,峰面积RSD(n=7)为1.15%。将该方法用于糕点实际样品的测定,回收率为91.77%,结果良好。A new method of quantitative detection of calcium propionate in cakes by ion chromatography with suppressed conductivity detector has been investgated. 5 mmol/L KOH produced by a RFC-30 elulent auto generator could achieve a flat baseline and lower background. The flow rate was lmL/min and the injection volume was 25 μL. The separation was performed on an Ion Pac AS 19 column and detected by suppressed conductivity with self-regenerating suppressor mode. The samples were prepared through distillation, extraction, filtration before analysis. The concentration of calcium propionate in the range of 0.10-20.0 mg/L has a good linear relationship with the peak area, and the detection limit was 0.02 mg/L. The method is stably and with good repeatability for the RSD （n=7） of retention time and peak area was 0. 18% and 1.15%. The method was applied to the determination of calcium propionate in cakes and the results are satisfactory with the recoveries were 91.77%.

关 键 词：丙酸钙 离子色谱 糕点 

分 类 号：O657.7[理学—分析化学]