分光光度法、高效液相色谱法和伏安法测定麦芽酚和乙基麦芽酚

Determination of Maltol and Ethyl Maltol by Spectrophotometry,HPLC and Voltammetry

比较了三种测定食品增味剂麦芽酚和乙基麦芽酚的方法,即分光光度法、高效液相色谱法和溶胶-凝胶化学修饰电极伏安法。实验结果表明:高效液相色谱法可分别测定麦芽酚和乙基麦芽酚,而分光光度法和伏安法只能测定二者的总量。伏安法具有简便、快速、灵敏的优点,可用于饮料样品的直接测定。

The methods of spectrophotometry, HPLC and voltammetry for the determination of food flavor enhancer, maltol and ethyl maltol were compared in this paper. The flavor enhancer, maltol and ethyl maltol, could be detected by HPLC method. The total amount of flavor enhancer was determined by spectrophotometric and voltammetric methods. Voltammetric method is simple, rapid, sensitive and cheap for directly determining flavor enhancer in beverages without any complicated and timeconsuming separation process.