糕点中丙酸盐检测方法的研究

Method of Determination of Propionate in Pastry

将糕点样品酸化使丙酸盐转化为丙酸,用乙酸乙酯进行萃取,萃取液用配有氢火焰离子化检测器的气相色谱进行检测。该方法可准确测定食品中的丙酸盐且有很好的线性关系,相关系数为0.9993,检出限为0.02g/kg,加标回收率在89.5%—93.6%之间。

After acidification,propionate in cake samples was turned into propionic acid,which was extracted by ethyl acetate,and extraction solution was detected by flame ionization detector.This method can be used accurately for detection of propionate in food with good linearity,and correlation coefficient was 0.9993.The lowest detection limit was 0.02g/kg with the recoveries of 89.5%—93.6%.