直接浸入式固相微萃取-气相色谱法同时测定调味品中的山梨酸、苯甲酸和脱氢乙酸含量

Simultaneous determination of sorbic acid, benzoic acid and dehydroacetic acid content in condiments by direct immersion solid phase microextraction with gas chromatography

中文关键词:  直接浸入式固相微萃取  气相色谱  防腐剂  调味品

英文关键词:direct immersion solid phase microextraction  gas chromatography  preservative  condiments

中文摘要:

      目的 建立直接浸入固相微萃取结合气相色谱法同时测定调味品中3种常见防腐剂(山梨酸、苯甲酸、脱氢乙酸)含量的分析方法。方法 本研究对直接浸入固相微萃取的多个关键参数, 包括萃取温度、萃取时间和盐酸添加量, 进行了系统优化, 以寻求最佳的萃取效率。采用气相色谱仪进行测定, 并利用外标法进行定量分析。对建立的直接浸入固相微萃取结合气相色谱法进行了全面的方法学评价, 并实际应用于调味品样品的检测。结果 3种防腐剂在标准曲线范围内均呈现出优异的线性关系, 相关系数(r)≥0.9960, 方法的检出限为0.08~0.96 mg/L, 定量限为0.25~3.20 mg/L, 回收率为92.8%~106.3%。结论 该方法操作简便、灵敏度高、结果准确可靠, 为同时检测调味品中山梨酸、苯甲酸、脱氢乙酸含量提供了有效技术手段, 在食品安全检测领域具有一定的应用价值和推广前景。

英文摘要:

      Objective To establish a method for the simultaneous determination of 3 kinds of common preservatives (sorbic acid, benzoic acid, dehydroacetic acid) congtent in condiments by direct immersion solid phase microextraction combined with gas chromatography. Methods In this study, several key parameters of direct immersion solid-phase microextraction, including extraction temperature, extraction time and hydrochloric acid addition, were systematically optimized to maximize extraction efficiency. Gas chromatography was employed for the quantitative determination of the preservatives, utilizing the external standard method for analysis. A comprehensive methodological evaluation of the direct immersion solid phase microextraction coupled with gas chromatography method was performed, and its application to condiment samples was demonstrated. Results The developed method exhibited excellent linearity for the three preservative (sorbic acid, benzoic acid, dehydroacetic acid) in the range of the standard curve, with correlation coefficient (r) was no less than 0.9960. The limits of detection ranged from 0.08 to 0.96 mg/L and the limits of quantitation were between 0.25 and 3.20 mg/L. The recovery rates of the developed method ranged from 92.8% to 106.3%. Conclusion The proposed method is simple, sensitive, accurate and reliable for simultaneous determination of sorbic acid, benzoic acid, and dehydroacetic acid in condiments. This method holds significant application potential and promotion prospects in the field of food safety testing.