一种快速测定酱油和醋中对羟基苯甲酸酯的方法  

A Rapid Method for the Determination of Methyl p-Hydroxybenzoate in Soy Sauce and Vinegar

作　　者：杨姗姗 赵海峰 英瑜 王晓雯 金伟 YANG Shanshan;ZHAO Haifeng;YING Yu;WANG Xiaowen;JIN Wei(Qingdao Institute of Food and Drug Control,Key Laboratory of Marine Chinese Medicine Quality Research and Evaluation of State Medical Products Administration,Qingdao 266071,China)

机构地区：[1]青岛市食品药品检验研究院,国家药品监督管理局海洋中药质量研究与评价重点实验室,山东青岛266071

出　　处：《现代食品》2024年第3期144-149,153,共7页Modern Food

基　　金：中国营养学会飞鹤基金(CNS-Feihe2021-79)。

摘　　要：目的:建立快速高效、经济环保的测定酱油、醋中对羟基苯甲酸酯类的样品前处理方法。方法:试样经10 mL乙酸乙酯提取,5 mL饱和NaCl的饱和NaHCO_(3)溶液净化,气相色谱(FID)检测,外标法定量。结果:检出限不高于0.6 mg·kg^(-1),4个不同浓度的6平行加标回收率基本在70%~120%,相对标准偏差在0.90%~7.06%。结论:检出限、准确度和精密度均满足酱油和醋测定的要求。Objective:To establish a rapid,efficient,economical and environment-friendly sample pretreatment method of determining the methyl p-hydroxybenzoate in soy sauce and vinegar.Method:The samples were extracted by 10 mL ethyl acetate,purified by 5 mL saturated NaHCO_(3) solution saturated with NaCl,detected by gas chromatography(FID),and quantified by external standard method.Result:The detection limit is 0.6 mg·kg^(-1),most of the recovery rates of four different concentrations are between 70% and 120%,and the relative standard deviations are between 0.90% and 7.06%.Conclusion:The detection limit,accuracy and precision all meet the requirements of determining the hydroxybenzoates in soy sauce and vinegar.

关 键 词：酱油 醋 对羟基苯甲酸酯类 气相色谱 

分 类 号：TS264.2[轻工技术与工程—发酵工程]