摘要
采用正交交互试验研究了高压液相色谱(HPLC)法检测麦芽糊精糖分的色谱条件和不同的提取溶剂量对检测率的影响。结果表明用高压液相色谱法检测麦芽糊精糖分的色谱条件为:流动相配比(乙腈∶水)=80∶20(v/v);流速为1.0 mL/min;检测器灵敏度为+8;用40%的乙醇提取效果最好。本试验对食品营养成分的识别,产品质量的管理和配方的确定都具有一定的参考价值;对麦芽糊精的生产、品质控制及其在食品中的应用提供了理论分析依据。
In this paper, two factors that affected the detectable rate of malt dextrin sugar by HPLC was studiedo One was analysis paraneters of and the other was solvent extraction quantity.The optimum chromatogerm conditions were as follows： the mobile phase proportion （ethanenitrile： vmter） was 80：20（v/v）;Ihe flow rate was 1.0 mL/min;the sensitivity of detector was ＋ 8;the extraction effect was the best with 40% ethanol.This method was usdul for the determination of food ingredients.
出处
《化学与粘合》
CAS
2005年第5期270-272,共3页
Chemistry and Adhesion
基金
黑龙江省自然科学基金资助项目(编号:0024)
