食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
10期
3215-3218
,共4页
刘卿%宋书锋%杨杰%苗虹
劉卿%宋書鋒%楊傑%苗虹
류경%송서봉%양걸%묘홍
馅料%二氧化硫脲%超高效液相色谱-二极管阵列检测法
餡料%二氧化硫脲%超高效液相色譜-二極管陣列檢測法
함료%이양화류뇨%초고효액상색보-이겁관진렬검측법
fillings of bakery food%thiourea dioxide%ultra performance liquid chromatography-photo-diode array
目的:建立馅料中二氧化硫脲的超高效液相色谱测定方法。方法用0.05%乙酸水溶液提取,样品提取液经过离心,乙腈稀释过滤膜过滤后,以 HILIC 色谱柱为分析柱分离,采用超高效液相色谱-二极管阵列检测器(ultra performance liquid chromatography-photo-diode array, UPLC-PDA)检测,以乙腈和水为流动相,梯度洗脱,检测波长为284 nm。采用外标法定量。结果二氧化硫脲的线性范围为0.4~20.0 mg/L,相关系数不小于0.999,空白样品的加标回收的回收率为80.6%~102.2%,相对标准偏差为2.6%~5.0%。结论该方法简便、快速、准确、重现性好,适用于馅料中二氧化硫脲的检测。
目的:建立餡料中二氧化硫脲的超高效液相色譜測定方法。方法用0.05%乙痠水溶液提取,樣品提取液經過離心,乙腈稀釋過濾膜過濾後,以 HILIC 色譜柱為分析柱分離,採用超高效液相色譜-二極管陣列檢測器(ultra performance liquid chromatography-photo-diode array, UPLC-PDA)檢測,以乙腈和水為流動相,梯度洗脫,檢測波長為284 nm。採用外標法定量。結果二氧化硫脲的線性範圍為0.4~20.0 mg/L,相關繫數不小于0.999,空白樣品的加標迴收的迴收率為80.6%~102.2%,相對標準偏差為2.6%~5.0%。結論該方法簡便、快速、準確、重現性好,適用于餡料中二氧化硫脲的檢測。
목적:건립함료중이양화류뇨적초고효액상색보측정방법。방법용0.05%을산수용액제취,양품제취액경과리심,을정희석과려막과려후,이 HILIC 색보주위분석주분리,채용초고효액상색보-이겁관진렬검측기(ultra performance liquid chromatography-photo-diode array, UPLC-PDA)검측,이을정화수위류동상,제도세탈,검측파장위284 nm。채용외표법정량。결과이양화류뇨적선성범위위0.4~20.0 mg/L,상관계수불소우0.999,공백양품적가표회수적회수솔위80.6%~102.2%,상대표준편차위2.6%~5.0%。결론해방법간편、쾌속、준학、중현성호,괄용우함료중이양화류뇨적검측。
Objective To establish a method to detect the content of thiourea dioxide in fillings of bakery food by using ultra performance liquid chromatography (UPLC).MethodsThe thiourea dioxide was ex-tracted by 0.05% acetic acid, and then centrifuged. The extracts was separated by HILIC column, and detected by the photo-diode array (PDA) at the wavelength of 284 nm. ResultsThe thiourea dioxide concentration and the peak area showed a good linearity from 0.4 to 20 mg/L with the correlation (r) no less than 0.999. The av-erage recoveries of the spiked blank fillings of bakery food were from 80.6% to 102.2% with the relative stan-dard deviations (RSD) in the range of 2.6%~5.0%.ConclusionThe method was simple, quick, accurate and robust for the detection of thiourea dioxide in fillings of bakery food.