食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
22期
103-105,106
,共4页
HPLC%胆固醇%回收率
HPLC%膽固醇%迴收率
HPLC%담고순%회수솔
HPLC%cholesterol%recoveries
建立了HPLC法测定烤羊肉串中胆固醇含量的方法，在设定的色谱条件下，研究表明：设定的色谱条件测定胆固醇含量最大标准偏差为0.38%，峰面积与胆固醇标品线性关系良好，标准曲线方程为Y=78.26x-0.0025，相关系数R为0.9981。精密度实验峰面积RSD为0.52%，保留时间RSD为0.03%，加标回收率在98.60%~100.92%之间，此方法用于测定烤羊肉串中的胆固醇含量准确、可行，经测定烤羊肉串中的胆固醇含量平均值为122.75 mg/100 g。
建立瞭HPLC法測定烤羊肉串中膽固醇含量的方法，在設定的色譜條件下，研究錶明：設定的色譜條件測定膽固醇含量最大標準偏差為0.38%，峰麵積與膽固醇標品線性關繫良好，標準麯線方程為Y=78.26x-0.0025，相關繫數R為0.9981。精密度實驗峰麵積RSD為0.52%，保留時間RSD為0.03%，加標迴收率在98.60%~100.92%之間，此方法用于測定烤羊肉串中的膽固醇含量準確、可行，經測定烤羊肉串中的膽固醇含量平均值為122.75 mg/100 g。
건립료HPLC법측정고양육천중담고순함량적방법，재설정적색보조건하，연구표명：설정적색보조건측정담고순함량최대표준편차위0.38%，봉면적여담고순표품선성관계량호，표준곡선방정위Y=78.26x-0.0025，상관계수R위0.9981。정밀도실험봉면적RSD위0.52%，보류시간RSD위0.03%，가표회수솔재98.60%~100.92%지간，차방법용우측정고양육천중적담고순함량준학、가행，경측정고양육천중적담고순함량평균치위122.75 mg/100 g。
The HPLC determination method for the determination of kebabs cholesterol content was established. Under this conditions,the result showed that the maximum standard deviation of cholesterol content was 0.38%, under this this method for determination and Cholesterol content displayed an excellent linear relationship ,the standard curve equation was Y=78.26x-0.002 5,with a correlation coefficient of more than 0.998 1. The spike recoveries for cholesterol were between 98.60 % and 100.92 %,the RSD of precision test of peak area and retention time was 0.52%and 0.03%respectively. The method was feasibility and accurate for using to determine cholesterol content in shish kebab,the average contents of cholesterol in shish kebab was 122.75 mg/100 g by HPLC determination.
