面粉及面制品中过氧化苯甲酰的检测误区  

Detecting Defect of Benzoyl Peroxide in Wheat Flour and Flour Products

作　　者：韩焕美[1] 何桂华[1] 张爱霞[1] 郑新华[1] 陈晞[1] 李晓明[1] 

机构地区：[1]济南出入境检验检疫局,山东济南250014

出　　处：《食品研究与开发》2015年第24期141-145,共5页Food Research and Development

基　　金：山东出入境检验检疫局科技项目(SK201358)

摘　　要：建立了高效液相色谱法同时检测面粉及面制品中过氧化苯甲酰和苯甲酸的方法。采用Waters XTerra RPC18(4.6 mm×250 mm,5μm)色谱柱,以乙腈-0.4%乙酸水溶液(60/40,体积比)为流动相;以1.0 m L/min的流速检测苯甲酸和过氧化苯甲酰(λ=230 nm)。在0.125μg/m L^100μg/m L范围内线性良好,最低检出限为0.5 mg/kg,加标回收率在90.8%~105%。模拟面粉的储存和熟制过程,发现面制品制备、熟化的过程中,过氧化苯甲酰能快速降解,熟制面制品中基本不能检测出过氧化苯甲酰,而且面制品在植物油中油炸,油脂中添加的抗氧剂与过氧化苯甲酰相互作用,生成可能有毒有害成分。总之,单纯检测面粉及面制品中的过氧化苯甲酰对保证面粉及面制品的质量是不恰当的。A new method had been established to determine the benzoyl peroxide（BPO） and benzoic acid in wheat flour and its products in a rapid and accurate way by high performance liquid chromatography. Waters XTerra RP-C18（4.6 mm×250 mm,5 μm）chromatographic column and the mobile phase of mixture of acetonitrile and water including 0.4 % acetic acid（60/40）at 1 m L/min were used for the separation. UV-detection at230 nm was adopted in measurements. The benzoyl peroxide and benzoic acid were shown to be linear in the range from 0.125 μg/m L to 100 μg/m L, and the limits of detection were 0.5 mg/kg. The recovery of the method was between 90.8 % and 105 %. Next, the processes of the storage and ripening of wheat flour had been simulated to know degradation law of BPO. The results indicated that the measurement of BPO in wheat flour products was not suited. In one side, BPO can be deoxidized to be benzoic acid and others by heated. In another side, it is too difficult to protect BPO from reacting with antioxidant in fried food prepared. In a word, there are defects in BPO measurements of wheat flour and its products, and it is working key in our experiment.

关 键 词：过氧化苯甲酰 降解 抗氧化剂 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]