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	测定肉制品中6种食品添加剂的样品前处理方法
其他题名	Pretreatment of Samples of Meat Products for Simultaneous Determination of 6 Food Additives
	李秀琴; 杨总; 张庆合
来源期刊	理化检验. B, 化学分册
ISSN	1001-4020
出版年	2013
卷号	49 期号:2 页码:186-189
中文摘要	以6种食品添加剂(苯甲酸、山梨酸、诱惑红、胭脂红、糖精钠及安赛蜜)为研究目标物,对肉制品样品的预处理条件(包括固相萃取柱、提取溶剂及蛋白沉淀剂的选择等)作了系统的试验。最终选择乙醇-氨水-水(7+2+1)溶液为提取溶剂,用低温(4℃)甲醇冷冻法沉淀除去蛋白质后,用OASIS WAX固相萃取柱净化,洗脱溶剂为甲醇-氨水(65+35)混合液。所得洗脱液中的上述6种添加剂按仪器工作条件,用高效液相色谱法测得其含量,用标准加入法在3个浓度水平上作回收试验,测得回收率在78%~110%之间。方法的检出限(3S/N)在0.25~0.52 mg·kg~(-1)之间。
英文摘要	Taking 6 food additives, i.e.,benzoic acid, sorbic acid, allura red, carmine, soluble saccharin and acesulfame-K, as testing objects, method and conditions for pretreatment of samples of meat products (including the choice of SPE column, the solvent for extraction and precipitant for protein) were studied systematically. It was finally found that:① the sample is extracted with a mixture of ethanol-aq. ammonia-water(7+2+1);② the protein is removed by precipitation in methanol at 4℃;and③ the sample solution is purified by passing through OASIS WAX SPE column, with mixture of methanol and aq. ammonia (65+35) as eluant. Contents of the 6 additives in the eluate are determined by HPLC under the conditions prescribed. Values of recovery found by standard addition method at 3 concentration levels were in the range of 78%-110%. Detection limits (3S/N) were found in the range of 0.25 to 0.52 mg·kg~(-1).
中文关键词	肉制品 ; 食品添加剂 ; 样品前处理
英文关键词	Meat products Food additives Sample pretreatment
语种	中文
国家	中国
收录类别	CSCD
WOS类目	CHEMISTRY ANALYTICAL
WOS研究方向	Chemistry
CSCD记录号	CSCD:4795104
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/229837
作者单位	中国计量科学研究院, 北京 100013, 中国
推荐引用方式 GB/T 7714	李秀琴,杨总,张庆合. 测定肉制品中6种食品添加剂的样品前处理方法[J],2013,49(2):186-189.
APA	李秀琴,杨总,&张庆合.(2013).测定肉制品中6种食品添加剂的样品前处理方法.理化检验. B, 化学分册,49(2),186-189.
MLA	李秀琴,et al."测定肉制品中6种食品添加剂的样品前处理方法".理化检验. B, 化学分册 49.2(2013):186-189.