摘要
目的：采用气相色谱法建立含薄荷产品中薄荷脑含量快速测定的方法。方法：从市场上选择2种薄荷糖及含薄荷的漱口液,优化出正己烷提取方法;采用AT.OV-1301毛细管柱,将提取液分流进样2μL。分流比为10：1,进样口温度220℃,检测器温度220℃,柱温110℃,保持2min;以5℃/min程序升温,升至150℃,保持5min;选择FID检测。结果：薄荷脑在5.0~1500μg/mL范围内线性良好。检测下限为1μg/mL;日内精密度RSD为1.30%~1.80%;3种样品加样回收率分别为103.44%、101.87%和107.26%。测得3种样品中薄荷脑的含量分别为（4.09±0.24）mg/g、（3.78±0.21）mg/g和（0.41±0.01）mg/mL。结论：该方法快速、准确,样品前处理简单,适用于薄荷制品中薄荷脑含量的测定。
Objective： To develop a GC method to determine the menthol quickly in productions with mint. Methods： We bought two kinds peppermint and one kind mouthwash from the market, chose n-hexaneas the suitable extractant, use the AT. OV-1301 capillary column for separating the menthol. The best chromatographic operating condition was chosen. Split stream sampling was 2 μL, split ratio was 10：1, injector temperature was 220 ℃, detection temperature： 220 ℃, oven temperature： 110 ℃ for 2 min, stepped temperature： 5 ℃/min to 150 ℃, maintain for 5 min, determinated by FID. Results： Menthol have good linearity within the range of 5.0~1500 μg/mL. Within-day precisions of the method were 1.30%~1.80%. The recovery ratio of the three sample was 103.44%, 101.87% and 107.26% respectively, and the content of the three samples was （4.09±0.24） mg/g, （3.78±0.21） mg/g and （0.41±0.01） mg/mL respectively. Conclusion： The method is fast, simple and accurate in the determination of menthol.
出处
《食品科技》
CAS
北大核心
2013年第1期318-321,共4页
Food Science and Technology
基金
国家科技重大专项(2010ZX09401-306-1-1)
重庆科技创新能力建设项目(CSTC
2010AA5058)
