食品中尼泊金酯预处理技术及测定方法  

Pretreatment technology and testing methods in food of parabens

作　　者：周洁静[1] 鲍金勇[1] 谢蓝华[1] 彭真福[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510640

出　　处：《食品工业科技》2014年第10期355-359,共5页Science and Technology of Food Industry

基　　金：国家星火计划项目(2005EA780014);东莞市科技计划资助项目(200910810100600);广州市科技计划项目(12C12101661)

摘　　要：尼泊金酯是一种广谱高效限量使用的食品防腐剂,其用量监测及准确检测取决于预处理和测定两个方面。本文综述了直接稀释法、有机溶剂法、超声波辅助法、固相萃取法、固相微萃取法5种预处理技术和气相色谱法、液相色谱法、毛细管电泳法3种测定方法在食品中尼泊金酯检测中的应用,对各种预处理技术和测定方法的原理、特点和效果进行了概述和比较,分析了预处理技术和测定技术中存在的问题和进展。Paraben is a broad spectrum preservative which can be used in food so that prevent food spoilage effectively and prolong shelf life. The application progress of pretreatment technology such as the direct dilution method,an organic solvent, ultrasonic assisted method,solid phase extraction,solid phase microextraction and gas chromatography,liquid chromatography,capillary electrophoresis three kinds determination in food paraben detection were reviewed detailedly,the principle,features and results of different pretreatment technologies and determination were also summarized and analyzed. Finally,the future of development of food paraben pretreatment technologies and determination were also previewed.

关 键 词：尼泊金酯 检测 预处理 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]