摘要
本实验研究基于国家标准GB5009.247—2016的测定方法与技术,建立快速、准确测定面包中纽甜含量的高效液相色谱检测方法。样品通过混合提取液提取,通过氯化钠和10%硫酸溶液净化,然后用乙腈提取进行前处理,采用ACE EXCEL2 AQ (50 mm×2.1 mm,1.9μL)色谱柱,218 nm检测波长,乙腈和离子对试剂缓冲液为流动性进行梯度洗脱。纽甜在0.189 4～94.70μg/mL范围内线性良好,在0.5～50.0μg/g加标范围内,回收率为91.89%～95.49%,RSD值为0.5%～1.1%,稳定性试验的相对标准偏差(RSD)为1.2%。可见,该实验研究方法的相对标准偏差(RSD)均少于2.0%,说明该方法简便、灵敏、快速、可靠、重现性好,能用于面包中纽甜的检测。
Based on the national standard GB 5009.247-2016, a rapid and accurate method for the determination of neotame in bread by high performance liquid chromatography was established. The samples were extracted by mixed extracts, purified by sodium chloride and 10% sulfuric acid water, and then pretreated by acetonitrile extraction. The samples were eluted by hypersil ACE EXCEL2 AQ column with 218 nm detection wavelength and gradient elution with acetonitrile and ion pair buffer as fluidity. In the range of 0.189 4 ~94.70 μg/mL, the linearity of Newtame was good. Within the range of 0.5~50.0 μg/g, the recovery rate was 91.89%~ 95.49%, RSD value was 0.5%~1.1%, and the relative standard deviation (RSD) of stability test was 1.2%. It can be seen that the relative standard deviation (RSD) of the experimental method is less than 2.0%. It shows that the method is simple, sensitive, fast, reliable and reproducible, and can be used for the detection of neotame in bread.
作者
李亚
梁剑锋
梁峰
Li Ya;Liang Jianfeng;Liangfeng(Wuzhou Institute for Food and Drug Control ,Wuzhou 543000)
出处
《粮食与食品工业》
2019年第2期65-71,共7页
Cereal & Food Industry
关键词
糕点
纽甜
高效液相
cakes
neotame
high performance liquid chromatography
