凝胶色谱净化-气相色谱法测定酱油中7种防腐剂

Determination of 7 Preservatives in Soy Sauce by GC with GPC Clean-up

中文关键词:  气相色谱  凝胶色谱  防腐剂  酱油

英文关键词:GC  gel permeation chromatography  preservatives  soy sauce

中文摘要:

      建立了凝胶色谱净化-气相色谱法测定酱油中山梨酸、苯甲酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯共7种防腐剂的方法.样品经过乙醚提取,凝胶渗透色谱净化,毛细管柱（Rxi-17，30 m×0.25 mm×0.25 μm）分离后，FID检测器检测.7种化合物在10.0 ~400.0 mg/L时与峰面积呈良好的线性关系(r>0.9996), 检出限（3S/N）为0.58~0.79 mg/kg，添加回收率为90.7%~99.1%,相对标准偏差（n=6）为1.5%~4.2%.

英文摘要:

      A method based on the gel permeation chromatographic (GPC) clean-up and gas chromatographic separation has been developed to detect 7 preservatives, i.e., sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate, in soy sauce. Samples were extracted with diethyl ether, cleaned up by GPC, separated on a capillary column (Rxi-17, 30 m×0.25 mm×0.25 μm) and deteted with a FID. The linear range of the determination was 10.0~400.0 mg/L and the linear correlation coefficients of 7 preservatives were not lower than 0.9996. The detection limits (3S/N) of this method were 0.58~0.79 mg/kg. The recoveries ranged from 90.7%~99.1% with RSD (n=6) of 1.5%~4.2%.