高效液相色谱法测定调味面制品中特丁基对苯二酚的含量  

Determination of Tert-Butylhydroquinone in Flavored Pasta Products by High Performance Liquid Chromatography

作　　者：朱晓玲 ZHU Xiaoling(Tuanfeng County Public Inspection and Testing Center,Tuanfeng 438000,China)

机构地区：[1]团风县公共检验检测中心,湖北团风438000

出　　处：《现代食品》2024年第11期141-143,共3页Modern Food

摘　　要：采用高效液相色谱法测定调味面制品中特丁基对苯二酚含量,样品经甲醇涡旋提取和离心处理后,使用C18色谱柱,流动相为甲醇+0.5%甲酸水(50+50),检测波长为280 nm,柱温为35℃,进行洗脱分离后上机测定。结果表明,特丁基对苯二酚浓度在0~400 mg·L^(-1)时,R^(2)=0.9995,线性关系良好,相对标准偏差为0.55%,加标回收率为90.9%~92.8%,适用于调味面制品中特丁基对苯二酚含量的准确测定。The content of tert butyl hydroquinone in seasoned noodle products was determined by high-performance liquid chromatography.After methanol vortex extraction and centrifugation,the sample was subjected to C18 chromatography column with methanol+0.5%formic acid water(50+50)as the mobile phase.The detection wavelength was 280 nm,and the column temperature was 35℃.After elution and separation,the sample was determined on the machine.The results showed that when the concentration of tert butylhydroquinone was between 0 mg·L^(-1)to 400 mg·L^(-1),R^(2)=0.9995,with a good linear relationship,a relative standard deviation of 0.55%,and a recovery rate of 90.9%to 92.8%.It is suitable for accurate determination of tert butylhydroquinone content in seasoning noodle products.

关 键 词：特丁基对苯二酚 高效液相色谱 调味面制品 

分 类 号：TS207.3[轻工技术与工程—食品科学]