CAJ | 학술논문

通过试验建立了一种采用气相色谱法检测食品中对羟基苯甲酸酯类（乙酯和丙酯）含量的方法。样品在酸性条件下用混合萃取剂（正乙烷＋乙醚,体积比1∶9）萃取后,经碳酸氢钠溶液洗涤净化,浓缩定容,用HP-5熔融石英毛细管柱分离并用氢火焰检测器检测。采用保留时间定性和外标法定量的分析方法进行测定。对羟基苯甲酸乙酯在50～800μg/mL的浓度范围内,线性相关系数R为0.9992,加标回收率在89.95%～98.35%之间,相对标准偏差为3.29%;对羟基苯甲酸丙酯在50～800μg/mL的浓度范围内,线性相关系数R为0.9997,加标回收率在94.30%～102.11%之间,相对标准偏差为2.83%。该方法测定结果准确可靠,且稳定性好,灵敏度高。
통과시험건립료일충채용기상색보법검측식품중대간기분갑산지류（을지화병지）함량적방법。양품재산성조건하용혼합췌취제（정을완＋을미,체적비1∶9）췌취후,경탄산경납용액세조정화,농축정용,용HP-5용융석영모세관주분리병용경화염검측기검측。채용보류시간정성화외표법정량적분석방법진행측정。대간기분갑산을지재50～800μg/mL적농도범위내,선성상관계수R위0.9992,가표회수솔재89.95%～98.35%지간,상대표준편차위3.29%;대간기분갑산병지재50～800μg/mL적농도범위내,선성상관계수R위0.9997,가표회수솔재94.30%～102.11%지간,상대표준편차위2.83%。해방법측정결과준학가고,차은정성호,령민도고。
A method was established to determine the p-hydroxybenzoic esters in food（pickles）.The samples were extracted by n-Hexane and ethylether（1：9） in acid conditions,washed,purification,enrichment,combustion by NaCO3 solution,separated by HP-5 melted quartz chromatographic column,and detected by hydrogen-flame detector.Quantitative mesured by external standard method.In the concentration range of 50~800 μg/mL,the correlation coefficient of ethyl p-hydroxyl benzoate was 0.9992,the percentage of recovery of ethyl p-hydroxyl benzoate was 89.95%~98.35%,and RSD was 3.29%.In the concentration range of 50~800 μg/mL,the correlation coefficient of propel p-hydroxy benzoate was 0.9997,the percentage of recovery of propel p-hydroxyl benzoate was 94.3%~102.11%,and RSD was 2.83%.The determination result of this method was accurated and reliable,the stability was excellent,and the sensitivity is high.