食品中曲酸的气相色谱分析方法研究  

Determination of kojic acid in food by gas chromatography

作　　者：陈柯星[1,2] 郑申西[2] 林捷[2] 柯华[2] 

机构地区：[1]福州大学化学化工学院,福建福州350108 [2]福州市疾病预防控制中心,福建福州350004

出　　处：《中国卫生检验杂志》2014年第14期1991-1993,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的研究建立食品中曲酸的气相色谱分析方法,并应用于样品中曲酸的测定。方法样品经0.01 mol/L盐酸超声提取,一定量提取液采用真空冷冻干燥技术去除水分,残渣用甲醇+乙酸乙酯(1+1)超声溶解,取上清液采用DB-17毛细管柱进行气相色谱分析。结果本方法在2 mg/L^200 mg/L范围内线性良好,相对标准偏差(RSD)0.89%~8.16%(n=6),加标回收率83.5%~104.1%,最低检出限为2.0 mg/L。结论本方法适于果汁、火腿肠等样品中曲酸的测定,方法灵敏度高、结果准确。Objective To establish a method for determination of kojic acid in food by gas chromatography, and apply this method to practical samples. Methods Food samples were extracted ultrasonically by 0.01 mol/L hydrochloric acid, then a certain amount of extract was dried by vacuum freeze drying technology to remove the moisture, then the residues were dissolved ultrasonically with methanol and ethyl acetate （ 1 ＋ 1 ）, finally the extracts were determined by gas chromatography with DB - 17 column. Results The calibration curve showed good linearity in the range of 2 mg/L - 200 mg/L, RSD was 0.89% - 8.16% （n = 6）, the rate of recovery was 83.5% - 104.1%, the detection limit was 2.0 mg/L. Conclusion The method has high sensitivity and accurate results, and it is suitable for determination of kojic acid in fruit juice and ham sausage.

关 键 词：气相色谱法 曲酸 真空冷冻干燥技术 

分 类 号：O657.71[理学—分析化学]