摘要
建立了食品中乙基麦芽酚和香兰素的高效液相色谱测定法。方法采用C1(85μm,4.6mm×250mmi.d)反相色谱柱,流动相为乙腈和0.02moL/L磷酸二氢钠溶液,流速1.0mL/min,检测波长276nm,柱温30℃,进样量20μL。该方法的检出限0.5μg/g～2.0μg/g,测定低限饮料1mg/L～4mg/L,固态食品为5μg/g～20μg/g,线性范围2.0mg/L～100mg/L,加标回收率97.1%～88.7%,相对标准偏差为4.27%～6.74%(n=9)。
This thesis developed a HPLC method for determination of EthylMaho and vanillin in food.In the method,the analysis column is revered-phase column of C18（5 μm,4.6 mm×250 mm i.d）,the mobile phase is acetonitrile-0,02 moL/L NaH：PO4 （pH4.0）, the flow is 1.0mL/min ,the detect wavelength is 276 nm,the column temperature is 30℃,and the injection volume is 20 μL. The limit of detection is 0.5 μg/g, and 2.0 μg/g,and the limit of quantitation are 4.0 mg/L in beverages and 20.0 μg/g in solid food.The linear plots were obtained between 2 mg/L and 100 mg/L.Overall recoveries were between 97.1% and 88.7 %, and RSD （n=9）value were 4.27 % and 6.74 %.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期138-140,共3页
Food Research and Development
