包装与食品机械2017，Vol.35Issue(3)：7-10,4.DOI:10.3969/j.issn.1005-1295.2017.03.002
面制品中过氧化苯甲酰和苯甲酸的测定及热稳性研究
Study on the Determination and Thermal Stability of Benzoperoxide and Benzoic Acid in Flour Products
摘要
Abstract
A HPLC method was established for determination of benzoperoxide and benzoic acid in flour products simultaneously. Benzoperoxide and benzoic acid were extracted by anhydrous ethanol after pretreatment with freezing drying. The analysis was carried on a C18 column(5 μm,250 mm 4.6 mm), gradient elution with a mixture of acetonitrile and pH=2.8 acetic acid aqueous solution at the wavelength of 233 nm. The results showed that between 0.05~200 mg/L, the linearity of the method was good (RBPO=0.99987,RBA=0.99994). Under the spiked levels, the recoveries of benzoperoxide and benzoic acid were 88.5%~96.5% and 89.6%~101.3% respectively. The RSD of them were 1.5%~3.4% and 1.1%~3.6% respectively, and the limit of detection of them were 0.8 mg/kg and 0.5 mg/kg respectively. So this method was feasible. Meanwhile, changes of benzoyl peroxide and benzoic acid under the condition of boiling were simulated. The results showed that the thermal stability of benzoperoxide was poor and would be transformed into benzoic acid under certain conditions.关键词
面制品/过氧化苯甲酰/苯甲酸/热稳性/高效液相色谱法Key words
flour products/benzoperoxide/benzoic acid/high performance liquid chromatography分类
轻工纺织引用本文复制引用
樊继鹏,余秀娟,陈军,徐振东,顾娟红..面制品中过氧化苯甲酰和苯甲酸的测定及热稳性研究[J].包装与食品机械,2017,35(3):7-10,4.基金项目
江苏省出入境检验检疫局科技计划项目(2015kj33) （2015kj33）
