摘要
本文提出了测定焙烤食品中聚甘油酯添加剂的气相色谱法。它是基于氯仿抽提、皂化、分离亲水基,然后经三甲基硅烷化,内标法测定亲水基含量,并经定量校正曲线换算得聚甘油脂肪酸酯的含量。
The polyglycerol esters in the bakery products are extracted with chloroform, the hydrophilicgroup (di-and tri-glycerol are the dominant components) obtained from saponification is isola-ted and silylated wtth trimethyl chloro-silicane and hexamethyldisilazane, and then deter minedby gas-liguid chromatography using methyl-D-glucopyranoside as internal standard, and Dexsil300 as liquid phase.
关键词
聚甘油酯
气相色谱
焙烤食品
Polyglycerol ester
Emulsifier
Gas chromatography
