中国食品添加剂Issue(2)：212-219,8.
高效液相色谱法测定酱腌菜制品中EDTA残留量
Technical studies of detection method of EDTA residue in the pickled product
摘要
Abstract
A method of high performance liquid chromatography detection of EDTA residue in the pickled products was established.The samples were first diluted with water after homogeneous, and then ferric chloride and ascorbic acid were added in the extracts for complexation reaction 24hours.After 20min ultrasound and 10min centrifuge at 4000r/min, the supernatant was filtered through 0.45μm microporous membrane and immediately used for HPLC detection.The wavelength for detection was 252nm.The qualitative retention and external standard method was applied.In the concentration of 0.5 ～ 100μg/mL, the correlation coefficient of Na2EDTA is 0.9999, the percentage of recovery of Na2 EDTA is 95.70％～98.07％, RSD is 0.78％.The result by this method is accurate and reliable.The stability is also excellent.It is easy to operate with high sensitivity.Some commercial pickles were measured, the results are all satisfied.The method fits the requirement of determination of EDTA residue in the pickled products.关键词
酱腌菜/乙二胺四乙酸(EDTA)/高效液相色谱法/含量测定Key words
pickles/ ethylenediamine tetraacetic acid (EDTA)/ high performance liquid chromatography (HPLC)/content determination.分类
轻工纺织引用本文复制引用
郑睿行,张旭,方芳,祝华明,杨秋红,龚鸿萍..高效液相色谱法测定酱腌菜制品中EDTA残留量[J].中国食品添加剂,2011,(2):212-219,8.基金项目
浙江省质量技术监督局科技处. （）
