生命科学仪器2012，Vol.10Issue(6)：26-31,6.
基于气相色谱法检测食品中对羟基苯甲酸酯类残留量
Base on the method of GC for the Detection of the Parabens Residues in Food
夏爱萍 1占立明2
作者信息
- 1. 衢州市质量技术监督检测中心,浙江衢州324002
- 2. 衢州市龙游县质检所,浙江衢州324400
- 折叠
摘要
Abstract
In this paper,a method to detect the parabens(ethyl and propyl) from food by Gas Chromatography was established. After extracted by a mixed extractant(n-hexane + diethylether,volume ratio 1:9) under acidic condition,the sample was washed with sodium bicarbonate solution,separated with a HP-5 melted quartz capillary column and detected by a flame ionization detector.The retention time was observed for qualitation and external standard was used for quantitation.The correlation coefficient of ethyl p-hydroxybenzoate is 0.9992 among the concentration range of 50~800μg/ml,the recoveries are between 89.95%to 98.35%and the relative standard deviation is 3.29%.This method shows a high degree of accuracy,good stability,and high sensitivity.关键词
气相色谱法/对羟基苯甲酸乙酯/对羟基苯甲酸丙酯/萃取Key words
GC/Ethyl p-hydroxybenzoate/Nipasol/Extraction分类
化学化工引用本文复制引用
夏爱萍,占立明..基于气相色谱法检测食品中对羟基苯甲酸酯类残留量[J].生命科学仪器,2012,10(6):26-31,6.
