摘要
目的建立测定强化食品中的维生素A、E的冷皂化-HPLC方法。方法试样经过夜冷皂化后,醋酸调pH值至6.0～7.5,定容离心后高效液相色谱法测定;色谱条件:色谱柱SUPERIOREX ODS(4.6mm×250mm,5μm),流动相:甲醇+水=94+6。结果方法的线性范围:维生素A:0.25～3.00μg/ml;γ-、δ-、α-维生素E:10.0～150μg/ml。相关系数(r)为0.9997～0.9999;方法的定性检出限维生素A、γ-、δ-、α-维生素E分别为:0.40、5.0、5.0、8.0μg/g;定量检出限:1.30、16.7、16.7、26.7μg/g。高低两个浓度水平加标回收率77.1%～105.0%;相对标准偏差(RSD)均<5%。结论本方法简便、快速、准确、重现性好,适用于强化食品中维生素A、E的测定。
Objective To establish a cold saponification-HPLC method for the determination of vitamin A and vitamin E in fortified foods.Method Samples were saponified over night,adjusted to pH 6.0-7.5 with acetic acid and determined by HPLC.Chromatographic conditions：using SUPERIOREX ODS column （4.6 mm × 250 mm,5 μm） with a mobile phase of methanol and water （94＋ 6）.Results The linearity ranges were 0.25-3.00 μg /ml for vitamin A and 10.0150.0 μg /ml for vitamin γ-E,δ-E and α-E.The correlation coefficients were 0.999 7-0.999 9.The qualitative detection limit was 0.40 μg /g for vitamin A,5.0 μg /g for vitamin γ-E and δ-E and 8.0 μg /g for vitamin α-E.The quantitative detection limits of the method were 1.30 μg /g for vitamin A,16.7 μg /g for vitamin γ-E and δ-E,and 26.7 μg /g for vitamin α-E.The average recoveries of adding standards were 77.1%-105.0% and the relative standard deviation （RSD） of the method was less than 5%.Conclusion The method was simple,fast,accurate and reproducible and could be used to determine the contents of vitamin A and vitamin E in vitamin fortified foods.
出处
《中国食品卫生杂志》
北大核心
2010年第4期344-347,共4页
Chinese Journal of Food Hygiene
