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投稿时间：2015-04-06
投稿时间：2015-04-06
中文摘要: 建立了凝胶渗透色谱-气相色谱法测定油炸食品中丁基羟基茴香醚（BHA）和二丁基羟基甲苯（BHT）两种抗氧化剂。采用乙酸乙酯-环己烷（体积比为1∶1）溶液提取样品中BHA和BHT。提取液经凝胶渗透色谱（GPC）净化。采用配有FID检测器的气相色谱进行测定。方法准确度高、稳定性好。加标回收率为85.7%～94.0%。BHA和BHT检出限为0.002mg/mL。BHA和BHT在5mg/L～100mg/L时，线性相关系数在0.9996以上。
Abstract:A method was developed for determination of butylated hydroxyanisole（BHA），butylated hydroxytoluene（BHT）in fried foods by gel permeation chromatography and gas chromatography.The BHA，BHT were extracted from samples with cyclohexane-ethylacetate（1∶1，volume ratio）.The extract was cleaned up by gel permeation chromatography.Then it was detected by gas chromatography with FID detector.The method is accurate and stable.The recovery rate was 85.7%-94.0%.The BHA and BHT detection limits were 0.002 mg/mL.The linear range of the determination was 5 mg/L-100 mg/L and the linear correlation coefficient was above 0.999 6.
keywords: gelpermeationchromatography gaschromatography BHA BHT
文章编号：201615042 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 李东旭 | 天津市静海县质量监督检验所，天津301600 |
| Author Name | Affiliation |
| LI Dong-xu | Quality Supervision Test Institute of Jinghai County，Tianjin 301600，China |
引用文本：
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