保健食品中D_2和D_3测定方法的改进  

Improvement the Determination Method of D_2 and D_3 in Health Food

作　　者：沈银梅 白婕[2] 

机构地区：[1]岳阳市食品药品检验所,湖南岳阳414000 [2]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《包装与食品机械》2017年第1期69-72,共4页Packaging and Food Machinery

摘　　要：以3种保健食品为研究对象,考察了皂化方法、皂化过程中氢氧化钠加入量、皂化温度、皂化时间及提取过程中抗氧化剂TBHQ使用量对测定结果的影响。结果表明,采用120℃±2℃沙浴,皂化过程中加入氢氧化钠60 g、皂化温度为120℃、皂化时间为35 min及提取过程中抗氧化剂TBHQ使用量为0.02%10 m L时,样品测定具有很好的回收率和精密度,回收率D_2和D_3分别为92.5%和93.7%;精密度D_2和D_3分别为1.7%和1.3%。The influence of saponification method,the content of sodium hydroxide in the process of sapon-ification ,saponification temperature, saponification time and antioxidants T BHQ usage in the process of extrac-ting with three kinds of health food as the research object. Results show that 120 ℃ ± 2℃,sand bath,adding sodium hydroxide in the process of saponification 60 g, saponification temperature is 120 ℃, saponification time is 35 minutes and in the process of extracting antioxidants TBHQ dosage of 0. 02 % 10 ml,the sample has the very good recovery rate and precision,the recovery rate of D2 and D3 were 92. 5 % and 93.7 % ;precision of D2 and D3 were 1.7% and 1.3%.

关 键 词：保健食品 测定值 加标回收率 精密度 

分 类 号：TS201.2[轻工技术与工程—食品科学]