高效液相色谱法测定烘焙食品中肉桂醛的含量  

Determination of Cinnamaldehyde Content in Baked Foods by High Performance Liquid Chromatography

作　　者：黄湘湄 陈日檬 黄和[2] HUANG Xiangmei;CHEN Rimeng;HUANG He(Zhanjiang Institute for Food Inspection and Drug Control,Zhanjiang 524000,China;Guangdong Ocean University,Zhanjiang 524000,China)

机构地区：[1]湛江市食品药品检验所,广东湛江524000 [2]广东海洋大学,广东湛江524000

出　　处：《食品安全导刊》2024年第31期100-103,共4页China Food Safety Magazine

摘　　要：本文建立高效液相色谱法测定烘焙食品中肉桂醛含量的方法。样品经乙腈超声提取30 min,中性氧化铝固相吸附剂净化后,以甲醇-水(45∶55,V/V)为流动相,ZORBAX Eclipse Plus C18色谱柱分离,柱温为35℃,检测波长为291 nm,外标法定量。结果表明,肉桂醛浓度在0~5.0μg·mL^(-1)呈现良好的线性关系,相关系数为0.9995,方法检出限为0.1 mg·kg^(-1),加标回收率为82.5%~91.8%,相对标准偏差为3.0%~8.1%。该方法操作简单、结果准确可靠,适用于烘焙食品中肉桂醛含量的检测。A high performance liquid chromatography method for the determination of cinnamaldehyde in baked goods was developed.The samples were extracted by acetonitrile ultrasonic for 30 min,purified by neutral alumina solid phase adsorbent,separated by methanol-water(45∶55,V/V)as mobile phase,and determined by ZORBAX Eclipse Plus C18 column at a column temperature of 35℃and detection wavelength of 291 nm.The results showed that the concentration of cinnamaldehyde was in the range of 0μg·mL-1 to 5.0μg·mL-1,and the correlation coefficient was 0.9995.The detection limit was 0.1 mg·kg^(-1),the recovery rate was 82.5%to 91.8%,and the relative standard deviation was 3.0%to 8.1%.The method is simple,accurate and reliable,and is suitable for the determination of cinnamaldehyde in baked goods.

关 键 词：烘焙食品 肉桂醛 高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]