毛细管气相色谱法测定方便面中抗氧化剂的含量  

Determination of the content of antioxidant in instant noodle by capillary GC

作　　者：宗万里 

机构地区：[1]威海市产品质量监督检验所,山东威海264209

出　　处：《粮油食品科技》2013年第2期46-48,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：建立了方便面中抗氧化剂(BHT、BHA、TBHQ)含量的毛细管气相色谱测定方法。采用WBI进样口,毛细管色谱柱J&W DB1701(中等极性30 m×0.53 mm×1μm),FID检测器进行检测。进样口温度:230℃,载气流速:10 mL/min,柱室温度:150℃保持5 min,以5℃/min升至230℃,保持10 min。检测器温度:250℃,样品用无水乙醇提取定容后直接进样测定。方法简单、快速、重现性好,平均回收率大于90%,RSD小于3.0%,线性范围BHT、BHA为10～200μg/mL,TBHQ为25～500μg/mL。A method is established for the determination of BHT、BHA、TBHQ in instant noodles by capillary GC.The separation was achieved by using WBI injection port,capillary chromatographic column JW DB1701（medium polarity,30 m×0.53 mm×1 μm）,FID detector.Injection port temperature：230 ℃,flow speed of carrier gas：10 mL/min,column oven temperature：150 ℃ keep for 5 min,then promoted the temperature in 5 ℃/min up to 230 ℃,keep for 10 min,the detector temperature： 250 ℃.The sample was injected into the detector directly after extracted and diluted by the ethanol.The method was simple and rapid with good reproducibility.The average recovery was more than 90%,RSD less than 3.0%,and the working curves of BHT、BHA was in the linear range of 10 ~200 μg/mL,TBHQ 25 ~500 μg/mL.

关 键 词：毛细管气相色谱法 方便面 二叔丁基羟基甲苯(BHT) 叔丁基羟基茴香醚(BHA) 特丁基对苯二酚(TBHQ) 

分 类 号：TS207.3[轻工技术与工程—食品科学]