气相色谱法同时测定食品中11种防腐剂.pdfVIP

011 4 1 4 Chinese Journal ofH ea lth Laboratory Technology, Apr 011; Vol 1 No 4 865 气相色谱法同时测定食品中 11种防腐剂 * 侯瑞霞, 吴青 ( , 51064 ) [ ] : 11: , DB- 5, FID: 11 5 g /m l~ 1000 g /m l, 0. 999 , 11 0. 73 mg /kg~ . 61 mg /kg 70. 1% ~ 98. % : , 5() , 11, [ ] 气相色谱; 食品; 防腐剂 + [ ] O657. 7 1 [] A [] 1004- 8685( 011) 04- 0865- 03 Simultaneous determ ination of 11 preservatives in foods by gas chromatography * H OU R ui- x ia, W U Q ing ( SCAU Guangdong ProvincialKey Laborary of Food Quality and Safety, Guangzhou 51064 , China) [Abstract] Objective: To establish a GC - FID method for the smi ultaneous determ ination of 11 preservatives in processed foods. M ethods: After acidification, the samp lew as extractedw ith ethyl acetate. The extractw as separated using DB- 5 capillary column and detected by GC w ith FID detector. Results: The linear ranges and coefficients of correlation of the m ethod were 5 g/m l~ 1000 g/m l and above 0. 999 for 11 preservatives, respectively. The detection lmi its were betw een 0. 73 mg /kg~ . 61 mg /kg. The recoveriesw ere betw een 70. 1% ~ 98. % w ith the relative standard deviations of 1. 53% ~ 8. 89% . Conclu sion: The developed m ethod is rapid, effective and practical and has been used for the determ ination of 11 preservatives in 5 k inds of foods. The results show ed thatm ultiple preservatives existed in preserved foods. [Key ords] Gas chrom atography; Food; Preservatives ( Perk in E lm er); M illi- Q