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建立了功能食品中8种有机酸同时测定的方法。样品中的有机酸(乙酸、丙酸、丁酸、草酸、乳酸、丙二酸、丁二酸、柠檬酸)经体积分数15%的硫酸甲醇提取酯化,三氯甲烷萃取,最后用气相色谱法测定。色谱条件:SPB-5毛细管柱(30 m×0.53 mm×0.5μm)为分离柱,火焰离子化检测器检测,进样口温度为250℃,检测器温度为300℃,程序升温。载气(N2)流速为0.8 mL/min,分流比为10:1,富马酸二甲酯内标法定量。8种有机酸衍生物达到基线分离,检测限范围为0.01~0.04 mg/L,精密度(RSD)范围为2.4%~5.5%,平均回收率范围为79.5%~106%。方法适合于功能食品中8种有机酸的快速测定。
A method for the simultaneous determination of 8 organic acids in functional foods was established. Samples of organic acids (acetic acid, propionic acid, butyric acid, oxalic acid, lactic acid, malonic acid, succinic acid, citric acid) by volume fraction of 15% sulfuric acid methanol extraction, chloroform extraction, and finally by gas chromatography Law determination. Chromatographic conditions: SPB-5 capillary column (30 m × 0.53 mm × 0.5 μm) as the separation column, flame ionization detector test, the inlet temperature was 250 ℃, the detector temperature was 300 ℃, the program temperature. Carrier gas (N2) flow rate of 0.8 mL / min, split ratio of 10: 1, dimethyl fumarate internal standard method. The limits of detection ranged from 0.01 mg / L to 0.04 mg / L. The RSDs ranged from 2.4% to 5.5%. The average recoveries ranged from 79.5% to 106%. The method is suitable for the rapid determination of eight kinds of organic acids in functional foods.