胶束电动毛细管电泳法分离测定食品中尼泊金酯研究.PDFVIP

※分析检测 食品科学 2009, Vol. 30, No. 12 183 胶束电动毛细管电泳法分离测定食品中 尼泊金酯的研究 1 1 2 , 3 1 1 杜建中 ，张天辉 ，丁 玎 ，蔡康保 ，周智霖 (1.湛江师范学院 广东高校新材料工程技术开发中心，广东 湛江 524048 ；2.圣地亚哥州立大学公共卫生学院，美国 圣地 亚哥 92123 ；3.加州大学圣地亚哥分校预防医学系，美国 圣地亚哥 92037) 摘 要：建立胶束毛细管电泳法直接分离测定食品中尼泊金酯含量的方法，研究缓冲溶液的浓度、pH 值、表面 活性剂浓度、电压等条件对分离的影响，对分离条件进行优化。在波长256nm 、分离电压22kV 、pH8.0 、10mmol/L 磷酸二氢钠 -10mmol/L 硼砂、20mmol/L 十二烷基硫酸钠缓冲溶液中，食品中尼泊金酯各成分在 10min 内获得基线 分离，其浓度与峰面积之间具有良好的线性关系，平均回收率在 97.2% ～104% 之间。 关键词：胶束毛细管电泳；尼泊金乙酯；尼泊金丙酯；尼泊金丁酯 Micellar Electrokinetic Capillary Chromatography Method for Direct Determination of Nipagin Esters in Food 1 1 2,3 1 1 DU Jian-zhong ， ZHANG Tian-hui ，DING Ding ，CAI Kang-bao ，ZHOU Zhi-lin (1. Development Center for New Materials Engineering and Technology in Universities of Guangdong, Zhanjiang Normal University, Zhanjiang 524048, China ；2. Graduate School of Public Health, San Diego State University, San Diego 92123, USA ； 3. Department of Family and Preventive Medicine, University of California-San Diego, San Diego 92037, USA) Abstract ：This study aimed to establish a method of micellar electrokinetic capillary chromatography for direct determination of nipagin esters in food. Effects of key factors, such as concentration and pH adjustment of running buffer, separation voltage and concentration of surface active agent (SDS) as well as organic solvent addition on separation of ethyl nipagin ester, propylparaben and butyl nipagin were investigated. The results showed that under the optimized conditions as follows: running buffer