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目的探讨应用高压液相色谱法来检测各种食品中的马来酸。方法以Agilent SB C18色谱柱为分析柱,确立了对淀粉、改性淀粉、蛋酥饼干、芋泥汤圆、刀削面、粉丝等食品中马来酸的高压液相色谱检测法。通过试验,考察了富马酸对这些食品中的马来酸检测的影响。结果在试验条件下,富马酸不会对马来酸的检测造成影响。通过对方法的回收率和精密度进行分析探讨,结果在所确定的实验条件下,即流动相:0.1mol/L磷酸二氢铵溶液(pH调至2.5),流速:0.6mL/min,检测波长:240nm,柱温:30℃,峰面积和标准溶液在0.5~20.0mg/L范围内呈良好线性关系,线性系数大于0.999,平均回收率处于93.8%~101.1%,RSD均小于5.0%。结论本实验方法安全可靠,可以满足实际检测的需要。
Objective To investigate the application of high pressure liquid chromatography to detect maleic acid in various foods. Methods Based on Agilent SB C18 column, HPLC was developed for the determination of maleic acid in foods such as starch, modified starch, meringue biscuits, taro balls, sliced noodles and vermicelli. The effect of fumaric acid on the detection of maleic acid in these foods was examined through experiments. Results Under the experimental conditions, fumaric acid does not affect the detection of maleic acid. Through the analysis of the recovery rate and precision of the method, the results under the determined experimental conditions, the mobile phase: 0.1mol / L ammonium dihydrogen phosphate solution (pH adjusted to 2.5), flow rate: 0.6mL / min, detection The linearity was higher than 0.999 and the average recovery was between 93.8% and 101.1% with the wavelength of 240nm and the column temperature of 30 ℃. The RSDs were all less than 5.0% with the standard solution in the range of 0.5-20.0mg / L. Conclusion The experimental method is safe and reliable, which can meet the needs of actual testing.