CAJ | 학술논문

建立测定腌渍蔬菜中丙酸含量的气相色谱-质谱方法。样品经粉碎、加10%的磷酸酸化、再用无水乙醇提取，过滤后用气相色谱-质谱测定其中丙酸的含量。实验结果表明，该方法的检出限为0.20 mg/kg。添加回收实验回收率为95.8%~97.9%（n=6），相对标准偏差（RSD）为1.2%~2.3%（n=6）。该法简便、快速、灵敏度好、准确度高。同时通过对大量腌渍蔬菜中丙酸的测定，探讨了腌渍蔬菜中引入丙酸的可能原因。
건립측정업지소채중병산함량적기상색보-질보방법。양품경분쇄、가10%적린산산화、재용무수을순제취，과려후용기상색보-질보측정기중병산적함량。실험결과표명，해방법적검출한위0.20 mg/kg。첨가회수실험회수솔위95.8%~97.9%（n=6），상대표준편차（RSD）위1.2%~2.3%（n=6）。해법간편、쾌속、령민도호、준학도고。동시통과대대량업지소채중병산적측정，탐토료업지소채중인입병산적가능원인。
The method was proposed for the determination of propionic acid in pickled vegetables by using GC-MS, The sample was acidulated by 10%phosphaonic acid and extracted by anhydrous athonal and detected by using GC-MS. The detection limit was 0.20 mg/kg, the average recoveries were 95.8%-97.9%(n=6), and the relative standard derivations were 1.2 %-2.3 %(n = 6). The method is simple, rapid, sensitive and accurate. Through the determination of a large number of pickled vegetables , we discussed the possible reason for introducing the propionic acid in pickled vegetables.