粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2011年
5期
47-49,53
,共4页
田忙雀%吴丽华%王虹%杨勤元
田忙雀%吳麗華%王虹%楊勤元
전망작%오려화%왕홍%양근원
高效液相色谱%馒头%过氧化苯甲酰%测定
高效液相色譜%饅頭%過氧化苯甲酰%測定
고효액상색보%만두%과양화분갑선%측정
high performance liquid chromatography%steamed bread%benzoyl peroxide%determination
依据GB/T 22325—2008＂小麦粉中过氧化苯甲酰的测定高效液相色谱法＂,针对馒头样品,对前处理方法和色谱分析条件进行了验证和改进,通过大量的样品和加标回收试验,建立了馒头中过氧化苯甲酰的高效液相色谱检测方法。
依據GB/T 22325—2008＂小麥粉中過氧化苯甲酰的測定高效液相色譜法＂,針對饅頭樣品,對前處理方法和色譜分析條件進行瞭驗證和改進,通過大量的樣品和加標迴收試驗,建立瞭饅頭中過氧化苯甲酰的高效液相色譜檢測方法。
의거GB/T 22325—2008＂소맥분중과양화분갑선적측정고효액상색보법＂,침대만두양품,대전처리방법화색보분석조건진행료험증화개진,통과대량적양품화가표회수시험,건립료만두중과양화분갑선적고효액상색보검측방법。
The pretreatment and chromatographic condition were tested and improved in allusion to the samples of steamed bread based on GB/T 22325—2008 ＂high performance liquid chromatography determination of benzoyl peroxide in wheat flour＂.Determination of high performance liquid chromatography of benzoyl peroxide in steamed bread was set up by a large number of samples and the recovery of standard addition experiments.
