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本文报道了用高效液相色谱法(HPLC)测定食品中乳化剂蔗糖脂肪酸酯(SuE)的检验方法。测得奶油、冰淇淋、咖喱粉、咖啡奶油中单酯的回收率在80%以上,二酯在75%以上,变异系数在3.78%以内,最低检出限0.001%。试剂单月桂酸蔗糖酯,单肉豆蔻酸蔗糖酯,单棕榈酸蔗糖酯,单硬酯酸蔗糖酯,作为HPLC的单酯的定性。SuE定量用标准品用市售SuE按SuE定量用标准品的制备步骤制成单酯及二酯。仪器高效液相色谱仪:日立LC655 A-11型。
This paper reports a method for the determination of sucrose fatty acid ester (SuE), an emulsifier, in food by high performance liquid chromatography (HPLC). Measured cream, ice cream, curry powder, coffee cream monoester recovery rate of more than 80%, diesters in more than 75%, coefficient of variation of 3.78%, the minimum detection limit of 0.001%. The reagent, sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate, sucrose monostearate, was qualified as a monoester for HPLC. SuE Quantification Standards Monoesters and diesters were prepared using commercially available Su Su according to the procedure for the preparation of SuE quantitative standards. Instrument High performance liquid chromatography: Hitachi LC655 A-11 type.