论文部分内容阅读
建立了柑橘、黄瓜、白菜、西红柿四种果蔬中9种防腐剂(对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯、对羟基苯甲酸异丙酯、对羟基苯甲酸异丁酯、乙萘酚、乙氧基喹、4-苯基苯酚)的程序变波长-高效液相色谱同时测定方法。样品采用乙醚提取,液-液萃取净化,以甲醇-水为流动相进行梯度洗脱,经Agilent Eclipse XDB-C18色谱柱(150mm×4.6mm,3.5μm)分离,程序化变波长检测,外标法定量。结果表明,9种防腐剂在0.5~100.0mg/L范围内线性关系良好(r≥0.9991);在50、200、500μg/kg三个添加水平下平均回收率为70.7%~119.5%,相对标准偏差(RSD)为0.9%~9.9%。该方法简便快速、准确可靠,适用于果蔬中多种防腐剂残留的同时测定。
A total of nine preservatives (methyl paraben, ethyl paraben, propyl paraben, butyl paraben, p-hydroxybenzoate, p-hydroxybenzoate Isobutyl p-hydroxybenzoate, ethyl naphthol, ethoxyquin, 4-phenylphenol) by a variable-wavelength high performance liquid chromatography method. The samples were extracted with ether and purified by liquid-liquid extraction. The mobile phases were eluted with methanol-water as mobile phase and separated by Agilent Eclipse XDB-C18 column (150mm × 4.6mm, 3.5μm) Legal quantity. The results showed that the nine preservatives showed a good linearity (r ≥0.9991) in the range of 0.5-100.0 mg / L, and the average recoveries were 70.7-119.5% at the three levels of 50, 200 and 500 μg / kg. The relative standard Deviation (RSD) is 0.9% ~ 9.9%. The method is simple, rapid, accurate and reliable and is suitable for the simultaneous determination of various preservative residues in fruits and vegetables.