【摘 要】
：
本文建立了膨化食品中BHT(二叔丁基羟基甲苯)、BHA(丁基羟基茴香醚)含量的毛细管气相色谱测定方法。该法采用WBI进样口,毛细管色谱柱FFAP(强极性25m×0.53mm×1μm),FID检测
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本文建立了膨化食品中BHT(二叔丁基羟基甲苯)、BHA(丁基羟基茴香醚)含量的毛细管气相色谱测定方法。该法采用WBI进样口,毛细管色谱柱FFAP(强极性25m×0.53mm×1μm),FID检测器进行检测。进样口温度:230℃,载气流速:10mL/min,柱室温度:150℃保持3min,以30℃/min升至200℃,保持1min,再以10℃/min升至230℃,保持10min.检测器温度:250℃,样品用无水乙醇提取定容后直接进样测定。方法简单、快速、重现性好,平均回收率大于90%,RSD小于3.O%,线性范围为10μg/mL—200μg/mL。
This paper established a puffed food BHT (di-tert-butyl hydroxy toluene), BHA (butyl hydroxy anisole) content of capillary gas chromatography method. The method uses the WBI inlet, capillary column FFAP (strong polarity 25m × 0.53mm × 1μm), FID detector for detection. Inlet temperature: 230 ° C, Carrier gas flow rate: 10 mL / min, Column chamber temperature: 150 ° C for 3 min, 30 ° C / min to 200 ° C, hold for 1 min and then 10 ° C / min to 230 ° C 10min. Detector temperature: 250 ℃, the sample was extracted with absolute ethanol and then directly injected into the sample. The method was simple, rapid and reproducible. The average recovery was more than 90%, RSD was less than 3.0% and the linear range was 10μg / mL-200μg / mL.
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