粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
6期
54-56
,共3页
毛细管气相色谱法%糕点%丙酸
毛細管氣相色譜法%糕點%丙痠
모세관기상색보법%고점%병산
capillary gas chromatography ( capillary GC )%pastry%propionic acid
建立了糕点中丙酸含量的毛细管气相色谱测定方法。采用WBI进样口，毛细管色谱柱J＆WDB1701（中等极性30m×0．53mm×1μm），FID检测器进行检测。进样口温度：200℃，载气流速：6mL／min，柱室温度：40℃保持3min，以3℃／min升至200℃，检测器温度：250℃，样品用硫酸溶液酸化无水乙醇定容后直接进样测定。方法简单、快速、重现性好，平均回收率大于90％，RSD小于3．0％，线性范围为10μg／mL～200μg／mL。
建立瞭糕點中丙痠含量的毛細管氣相色譜測定方法。採用WBI進樣口，毛細管色譜柱J＆WDB1701（中等極性30m×0．53mm×1μm），FID檢測器進行檢測。進樣口溫度：200℃，載氣流速：6mL／min，柱室溫度：40℃保持3min，以3℃／min升至200℃，檢測器溫度：250℃，樣品用硫痠溶液痠化無水乙醇定容後直接進樣測定。方法簡單、快速、重現性好，平均迴收率大于90％，RSD小于3．0％，線性範圍為10μg／mL～200μg／mL。
건립료고점중병산함량적모세관기상색보측정방법。채용WBI진양구，모세관색보주J＆WDB1701（중등겁성30m×0．53mm×1μm），FID검측기진행검측。진양구온도：200℃，재기류속：6mL／min，주실온도：40℃보지3min，이3℃／min승지200℃，검측기온도：250℃，양품용류산용액산화무수을순정용후직접진양측정。방법간단、쾌속、중현성호，평균회수솔대우90％，RSD소우3．0％，선성범위위10μg／mL～200μg／mL。
A method was established for the determination of propionic acid in pastry by capillary GC. The separation was achieved by using WBI injection port, Capillary GC column J&W DB1701 (medium polari- ty,30 m ×0.53 mm × 1 μm) ,FID detector. Injecton port temperature:200 ℃ ,flow of carrier gas:6 mL/ min, column oven temperature : 40 ℃ kept for 3 min, then rose 3 ℃/min up to 200℃, detector temperature: 250 ℃. The sample was injected into the GC directly after being acidified by the sulfuric acid so- lution and diluted by the ethanol. The method is convenient, rapid and reproducibility. The recovery was more than 90% , RSD less than 3.0% and the working curves of propionic acid was in the linear range 10 μg/mL-200 μg/mL.
