气相色谱法同时检测食品中9种常见食品添加剂

Detection of 9 kinds of common food additives in food by gas chromatography

中文关键词:  食品检测  甜味剂  防腐剂  气相色谱法

英文关键词:food inspection  sweetener  preservative  gas chromatography

中文摘要:

      目的 建立气相色谱法同时检测9种食品添加剂的分析方法。方法 采用5.0 mL 200 g/L硫酸浓度, 5.0 mL 50 g/L亚硝酸钠浓度, 酸反应温度为25 ℃, 冰浴衍生时间30 min, 处理样品。采用氢火焰光度检测器(flame ionization detector, FID), 色谱柱: HP-5柱(30 m×0.35 mm, 0.25 μm), 进样口温度: 220 ℃, 检测器温度: 260 ℃, 柱温: 程序升温70 ℃ (3 min)→30 ℃/min→190 ℃ (2 min)→30 ℃/min→250 ℃ (4 min)进行检测。结果 各组分线性范围为10~500 μg/mL, 平均加标回收率为85.9%~108.3%, 相对标准偏差(n=6)为2.32%~8.54%。 结论 本方法回收率高、精密度较好、效率高, 可满足各类食品的检测要求。

英文摘要:

      Objective To establish a method for simultaneous detection of 9 kinds of food additives by gas chromatography. Methods The samples were treated with a concentration of 5.0 mL 200 g/L sulfuric acid and 5.0 mL 50 g/L sodium nitrite at 25 ℃ and 30 min in ice bath. The flame ionization detector (FID) was used. The chromatographic column was HP-5 column (30 m×0.35 mm, 0.25 μm). The inlet temperature was 220 ℃, the detector temperature was 260 ℃, and the column temperature was: The temperature was programmed to rise 70 ℃ (3 min)→30 ℃/min→190 ℃ (2 min)→30 ℃/min→250 ℃ (4 min). Results The linear range of each component was 10-500 μg/mL. The average recoveries were 85.9%?108.3%, and the relative standard deviations (n=6) were 2.32%-8.54%. Conclusion Under this condition, the detection recovery is high, the precision is good, the efficiency is high, can meet the detection requirements of all kinds of food.