摘要
建立了香辣酱中山梨酸和苯甲酸的气相色谱毛细管色谱柱检测方法。样品用石油醚-乙醚高速匀浆的方法提取后，通过改变其酸碱度而改变其在有机相和水相中分配比的方法，去除脂肪等杂质的干扰，用FFAP毛细管色谱柱FID检测器进行检测。方法的回收率在89．0％～99．4％之间，变异系数在1．2％～3．9％之间，最低检出限为1mg/kg。该方法具有步骤简单、准确度和灵敏度高的特点，非常适用于香辣酱中山梨酸和苯甲酸的检测。
A method for the determination of sorbic acid and benzoic acid in capsicum paste with fragrance by gas chromatography was studied. The sample was mashed at a high speed meanwhile sorbic acid and benzoic acid was extracted by petroleum ether and diethyl ether. The fat in the sample would be removed by changing the PH of the liquor. Sorbic acid and benzoic acid were detected by GC with FFAP capillary column and FID. The recoveries were between 89.0%-99.4% and the relative standard deviation were between 1.2% -3.9%. The limit of detection （LOD） was 1mg/kg. The step of this method is facility and the method which has good accuracy and sensibility is feasible to test sorbic acid and benzoic acid in capsicum paste with fragrance.
出处
《中国调味品》
CAS
北大核心
2007年第3期61-64,共4页
China Condiment
关键词
气相色谱
香辣酱
山梨酸
苯甲酸
gas chromatography
capsicum paste with fragrance
sorbic acid
benzoic acid
