食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2009年
7期
113-117
,共5页
郑成荣%范艳红%孙洪峰%罗之纲
鄭成榮%範豔紅%孫洪峰%囉之綱
정성영%범염홍%손홍봉%라지강
蒜粉%生鲜大蒜%苯甲酸%液相%质谱%梯度洗脱
蒜粉%生鮮大蒜%苯甲痠%液相%質譜%梯度洗脫
산분%생선대산%분갑산%액상%질보%제도세탈
garlic powder%fresh garlic%benzoic acid%LC%Mass%gradient elution
以GB/T5009.29-2003液相色谱条件检测干燥蒜粉样品里的苯甲酸时,出现引起误判的干扰性物质,当HPLC方法经过适当的调整(梯度洗脱条件:0min,5%B,流速0.7mL/min;5min,5%B,流速0.7mL/min;7min,7%B,流速1mL/min;12min,5%B,流速1mL/min;15min,5%B,流速1 mL/min;30min,5%B,流速1mL/min,B相为甲醇),可避免这个问题.
以GB/T5009.29-2003液相色譜條件檢測榦燥蒜粉樣品裏的苯甲痠時,齣現引起誤判的榦擾性物質,噹HPLC方法經過適噹的調整(梯度洗脫條件:0min,5%B,流速0.7mL/min;5min,5%B,流速0.7mL/min;7min,7%B,流速1mL/min;12min,5%B,流速1mL/min;15min,5%B,流速1 mL/min;30min,5%B,流速1mL/min,B相為甲醇),可避免這箇問題.
이GB/T5009.29-2003액상색보조건검측간조산분양품리적분갑산시,출현인기오판적간우성물질,당HPLC방법경과괄당적조정(제도세탈조건:0min,5%B,류속0.7mL/min;5min,5%B,류속0.7mL/min;7min,7%B,류속1mL/min;12min,5%B,류속1mL/min;15min,5%B,류속1 mL/min;30min,5%B,류속1mL/min,B상위갑순),가피면저개문제.
There are some interfering matter as detecting benzoic acid in dry garlic powder by the method of GB/T 5009.29-2003. As adjusting the method of HPLC properly (the condition of gradient elution: 0 min, 5% B, velocity of flow: 0.7mL/min; 5 min, 5 %B, velocity of flow: 0.7 mL/min; 7 min, 7 %B, velocity of flow: 1 mL/ min; 12 min,5 %B, velocity of flow: 1mL/min; 15 min,5 %B, velocity of flow: 1 mL/min;30 min,5 %B,velocity of flow: 1 mL/min B:ethanol), the problem can be avoided.
