摘要
采用气相色谱法测定了酱油中4-甲基咪唑的含量。样品在层析柱中用二氯甲烷洗脱,洗脱液浓缩后直接进行气相色谱分析。采用HP-5毛细管柱和NP检测器测定4-甲基咪唑的含量。方法的线性范围为5.160～1.548×102μg/L,线性相关系数0.9993,平均回收率为86.4%～93.2%,相对标准偏差(RSD)为1.7%～3.2%,酱油中4-甲基咪唑的检出限为0.1μg/L。方法准确、可靠,分析结果令人满意。
A method for the quantitative determination of 4-methylimidazole in soy sauce by gas chromatography was described. The method consisted of a methylene chloride extraction of the sample, followed by concentration and GC analysis of the eluate. The GC analysis was carried out using HP-5 capillary column and nitr ogen phosphorus detector. The linear rang were 5.160～1.548×102靏/L with the c orrelation coefficient 0.9993. The average recoveries were 86.4～93.2% and the R SD were 1.7～3.2%. The limit of detection was 0.1靏/L. The results showed that this method was accurate, reliable and satisfactory.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第7期125-127,共3页
Science and Technology of Food Industry
基金
国家"十五"科技攻关计划课题资助项目(2001BA804A212002-2005)
关键词
气相色谱法
酱油
4-甲基咪唑
gas chromatography
soy sauce
4-methylimidazole
