摘要
报道了一种快速、简便的同时测定食用防腐剂尼泊金乙、丙酯钠的光度法,方法基于在pH=9.15的B-R缓冲溶液中对尼泊金乙、丙酯钠两组分混台溶液进行光度测定,所得的重叠波谱数据用主成分回归法(PCR)和偏最小二乘法(PLS)等化学计量学方法进行处理,结果表明主成分回归(PCR)的预报误差最小。对样品进行测定,获得了较好的定量分析结果。尼泊金乙、丙酯钠线性范围均为1—10mg.L-1。
Together the sodium Ethylparaben and sodium Propylparben, which are commonly used as food flavoring agents, show strong absorptions in the UV spectralregion and have very similar and seriously overlapped spectra. With the aid of some chemometric approaches, it is possible to determine these two compounds imultaneously by UV - spectrophotometry in a B - R buffer medium of pH 9.15 Through a thorough study, the principal component regression （PCR） method was found to give more accurateresults as compared with the PLS methods. Linear ranges of determination of the compounds were found to be and in the range from 1.0-1.0rag · L^- 1 Satisfactory results were obtained in the application of this method to the analysis of some food samples.
出处
《江西化工》
2006年第4期141-144,共4页
Jiangxi Chemical Industry
关键词
光度法
尼泊金乙酯钠
尼泊金丙酯钠
主成分回归
UV- spectrophotometry sodium ethylparaben sodium propylparben Principal component regression method
