超高效液相色谱法检测焙烤食品馅料中的 二氧化硫脲
目的 建立馅料中二氧化硫脲的超高效液相色谱测定方法。方法 用0.05%乙酸水溶液提取, 样品提取液经过离心, 乙腈稀释过滤膜过滤后, 以HILIC色谱柱为分析柱分离, 采用超高效液相色谱-二极管阵列检测器(ultra performance liquid chromatography-photo-diode array, UPLC-PDA)检测, 以乙腈和水为流动相, 梯度洗脱, 检测波长为284 nm。采用外标法定量。结果 二氧化硫脲的线性范围为0.4~20.0 mg/L, 相关系数不小于0.999, 空白样品的加标回收的回收率为80.6%~102.2%, 相对标准偏差为2.6%~5.0%。结论 该方法简便、快速、准确、重现性好, 适用于馅料中二氧化硫脲的检测。
Objective To establish a method to detect the content of thiourea dioxide in fillings of bakery food by using ultra performance liquid chromatography (UPLC). Methods The thiourea dioxide was extracted by 0.05% acetic acid, and then centrifuged. The extracts was separated by HILIC column, and detected by the photo-diode array (PDA) at the wavelength of 284 nm. Results The thiourea dioxide concentration and the peak area showed a good linearity from 0.4 to 20 mg/L with the correlation (r) no less than 0.999. The average recoveries of the spiked blank fillings of bakery food were from 80.6% to 102.2% with the relative standard deviations (RSD) in the range of 2.6%~5.0%. Conclusion The method was simple, quick, accurate and robust for the detection of thiourea dioxide in fillings of bakery food.
标题：超高效液相色谱法检测焙烤食品馅料中的 二氧化硫脲
英文标题：Determination of thiourea dioxide in fillings of bakery food by ultra performance liquid chromatography
作者：
刘卿 国家食品安全风险评估中心,卫生部食品安全风险评估重点实验室
宋书锋 国家食品安全风险评估中心,卫生部食品安全风险评估重点实验室
杨杰 国家食品安全风险评估中心,卫生部食品安全风险评估重点实验室
苗虹 国家食品安全风险评估中心,卫生部食品安全风险评估重点实验室
中文关键词:馅料,二氧化硫脲,超高效液相色谱-二极管阵列检测法,
英文关键词:fillings of bakery food,thiourea dioxide,ultra performance liquid chromatography-photo-diode array,
发表日期：2014-10-16
- 文件大小:
- 253.19 KB
- 下载次数:
- 60
-
高速下载
|
