气相色谱法同时检测含油脂食品中BHA、BHT和TBHQ的改进  

Application of gas chromatography in the determination of antioxidants BHA,BHT and TBHQ in foods abstract

作　　者：王萍[1] 郭金英[1] 任国艳[1] 崔国庭[1] 吴影[1] WANG Ping;GUO Jin-ying;REN Guo-yan;CUI Guo-ting;WU Ying(College of Food & Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与机械》2018年第11期79-81,共3页Food and Machinery

基　　金：河南省教育厅自然科学研究项目(编号:15A180035)

摘　　要：选用含油脂样品,甲醇提取,采用气相色谱法检测食品中的BHA、BHT、TBHQ指标。结果发现,在浓度为0.01～0.20mg/mL时,BHA、BHT与TBHQ均呈现出较好的线性关系,其相关系数r均>0.999,检出限均<0.5μg/mL;检测方法回收率符合实验室测定要求,其标准偏差为1.07～3.10,相对标准差均<5%。Oil samples were extracted with methanol,and BHA,BHT and TBHQ in food were detected by gas chromatography.Result:When the concentration of BHA,BHT and TBHQ was in the range of 0.01~0.20 mg/mL,all of the correlation coefficients of BHA,BHT and TBHQ had good linear relation with r>0.999,with the detection limits<0.5μg/mL.The recovery rate of the method met the requirements of laboratory determination,and the standard deviation was between 1.07~3.10 and the relative standard deviation was less than 5%.

关 键 词：气相色谱法 食品 BHA BHT TBHQ 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.71[轻工技术与工程—食品科学与工程]