摘要
建立了用脂肪酸分析毛细管气相色谱法测定酱油中苯甲酸和山梨酸含量的方法。通过三种溶剂的比较,选定乙醚作为提取剂,再经净化和浓缩后用DB-FFAP柱(30m×0.25mm×0.25μm)进行分离和定量。方法学试验结果表明:苯甲酸、山梨酸的线性回归相关指数R2都大于0.995,最小检出限(LOD)都低于1.00μg/mL,加标平均回收率皆大于75%,相对标准偏差(RSD)皆小于5%。本方法简便,分离效果好,灵敏度、准确度、精密度均符合实验方法的要求,适合酱油样品中防腐剂山梨酸、苯甲酸的日常检测工作。
A method for determination of benzoic acid and sorbic acid in soy sauce using gas chromatography with a capillary column specially used for the analysis of fatty aicds has been established.Ethyl ether was selected to extract the target objects from samples by comparison of three solvents.After purification and concentration,the components to be analyzed in the extract were separated and quantified by a capillary column DB-FFAP（30m×0.25mm×0.25μm）.Meanwhile,the methodological study showed that for both benzoic acid and sorbic aicd,R2 of linear regression were above 0.995;limit of detections（LODs） were lower than 1.00 μg/mL;the average recoveries were above 75%,relative standard deviations（RSDs） were below 4%.With its simplicity and good separation,the sensitivity,accuracy and precision of the method have all met the requirements of daily analysis of benzoic acid and sorbic acid in soy sauce.
出处
《现代科学仪器》
2011年第3期100-103,共4页
Modern Scientific Instruments
关键词
气相色谱法
酱油
苯甲酸
山梨酸
Gas chromatography（GC）
Soy sauce
Benzoic acid
Sorbic acid
