摘要
建立了利用高效液相色谱法测定酱油中尼泊金酯含量的方法。采用甲醇-0.020mol/L乙酸铵(70∶30)为流动相,流速为1mL/min,柱温30℃,UV254nm检测。结果表明,此法有很好的重现性,分离速度快,线性范围宽,所分析的3种酱油中尼泊金酯的含量均符合标准。该法可用来准确分析酱油中尼泊金酯。
An I-IPLC method to detect the amount of Nipagin easters in soy sauce was established. The mobile phase was methanol-0.02 mol/L CHaCOONH4 （70：30）with a flow rate of 1 mL/min. The column temperature was 30℃, and the detection wave was UV 254 nm. The results showed that this method was repeatable and fast, with a very wide linear range. Three soy sauces were proved to be qualified at Nipagin easter contents by this method. The I-IPLC method could be used for accurate analysis of Nipagin easters in soy sauce.
出处
《中国酿造》
CAS
北大核心
2009年第10期146-147,共2页
China Brewing
