高效液相色谱法测定糕点、糖果、月饼中的2-(4-甲氧基苯氧基)丙酸钠  

Determination of sodium 2-(4-methyoxy-phenoxy)propanoate in pastry, candy and mooncake by high performance liquid chromatography

作　　者：崔海萍[1] 蒋轩[1] 周佺[2] 李亚鹤 庄艺协 林仕鸿 黄翠莉[1] 綦艳[1] 

机构地区：[1]广东产品质量监督检验研究院,国家食品质量监督检验中心(广东),佛山528300 [2]广州市食品药品监督管理局评审认证中心,广州510030 [3]浙江省海洋生物工程重点实验室,宁波315211

出　　处：《食品安全质量检测学报》2016年第12期4766-4771,共6页Journal of Food Safety and Quality

基　　金：广东省质量技术监督局科技项目(2011ZS02)~~

摘　　要：目的采用高效液相色谱法测定糕点、糖果和月饼中的2-（4-甲氧基苯氧基）丙酸钠的含量。方法样品经超声提取后,采用Diamonsil C_（18）色谱柱分离,以甲醇：乙腈：水（50：10：40,V：V：V,pH=3）为流动相,在柱温为25℃、流速为0.8 m L/min的条件下进行洗脱,采用二极管阵列检测器在波长224 nm下对食品中2-（4-甲氧基苯氧基）丙酸钠进行检测,以外标法定量。结果在0.50~200 mg/L浓度范围内,2-（4-甲氧基苯氧基）丙酸钠具有良好的线性关系;该方法定量限为0.01 g/kg,检出限为0.003 g/kg;加标浓度水平为1.000 mg/L时,糕点、糖果和月饼平均加标回收率分别为92.8%~95.8%、95.3%~96.8%和94.0%~98.5%,重复性试验的相对标准偏差分别为3.5%~4.5%、2.8%~3.8%和3.0%~4.8%（n=10）。结论该方法具有较高的准确性和良好的重现性,适合食品中2-（4-甲氧基苯氧基）丙酸钠的测定。Objective To establish a method for determination of sodium 2-（4-methyoxy-phenoxy）propanoate in pastry, candy and mooncake by high performance liquid chromatography.MethodsThe sample was extracted with ultrasound, separated by Diamonsil C18column with methanol：acetonitrile：water （50：10：40,V：V：V, pH=3） as mobile phase at the flow rate of 0.8 mL/min and the column temperature of 25℃ . And then 2-（4-methoxy phenoxy）sodium propionate in food was detected by diode array detector at the wavelength of 224 nm, and quantified by external standard method.Results2-（4-methoxy phenoxy）propionate had a good linear relationship in the concentration range of 0.50~200 mg/L. The limit of quantification was 0.01 g/kg and the limit of detection was 0.003 g/kg. The recoveries of pastries, candy and mooncakes and were 92.8%~95.8%, 95.3%~96.8% and 94.0%~98.5%, respectively, and the relative standard deviations of repeatability test were 3.5%~4.5%, 2.8%~3.8% and 3.0%~4.8% （n=10）, respectively.ConclusionThemethod is accurate and precise, which is suitable for the determination of 2-（4-methyoxy-phenoxy）propanoate in food.

关 键 词：高效液相色谱法 2-(4-甲氧基苯氧基)丙酸钠 糕点 糖果 月饼 

分 类 号：TS207.3[轻工技术与工程—食品科学]