小麦粉中偶氮甲酰胺检测技术研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.12 小麦粉中偶氮甲酰胺检测技术研究 周陶忆，陆琦，孙凯峰 （上海市食品研究所，上海 200235） 摘要：本文建立了小麦粉中偶氮甲酰胺的高效液相色谱检测方法。样品经乙腈振荡提取，过 LC-C18 柱净化，以乙酸铵- 乙腈溶 液（90:10 ）为流动相，氨基柱分离，DAD 检测器检测。该方法线性范围为5.00~50.0 μg/mL ，变异系数为3.0%，平均加标回收率80%~92%。 该方法准确可靠，精密度、重现性较好。 关键词：偶氮甲酰胺；面粉；高效液相色谱 n 文章篇号：1673-9078(2010)12-1412-1414 c . Development of a HPLC Method for Azodicarbonamide m Determination in Flour o ZHOU Tao-yi, LU Qi, SUN Kai-feng c (Shanghai Food Research Institute, Shanghai 200235, China) . Abstract: A quantitative assay for the determination of azodicarbonamide was made by HPLC. Flour samples were extracted by ACN, d concentrated, purified on a LC-C18 column, and analyzed by HPLC-DAD detector on NH column using NH Ac-ACN (90:10, v/v) as mobile o 2 4 phase. Within the linear ranger of 5.00-50.0μg/mL, RSD and average recovery were 3.0% and 80-92%, respectively. The method was accuracy, sensitivity and feasibility to analyze the residues of ADA in flour. o Key words: azodicarbonamide; flour; HPLC f n 小麦是人们的主要粮食之一，由小麦制成的面粉 是呋喃西林（nitrofurazone ）的代谢物，在兽药残留的 r 可加工成丰富多样的面类食品。在很多城市，早餐大 检测中作为一项监测指标被测定。硝基呋喃类药物具 e 多是面类食品，北方人三餐吃的面类食品则更多。但 有致突变和致癌作用。因此，面粉中