摘要
依据GB/T 22325—2008"小麦粉中过氧化苯甲酰的测定高效液相色谱法",针对馒头样品,对前处理方法和色谱分析条件进行了验证和改进,通过大量的样品和加标回收试验,建立了馒头中过氧化苯甲酰的高效液相色谱检测方法。
The pretreatment and chromatographic condition were tested and improved in allusion to the samples of steamed bread based on GB/T 22325—2008 ＂high performance liquid chromatography determination of benzoyl peroxide in wheat flour＂.Determination of high performance liquid chromatography of benzoyl peroxide in steamed bread was set up by a large number of samples and the recovery of standard addition experiments.
出处
《粮食与食品工业》
2011年第5期47-49,53,共4页
Cereal & Food Industry
关键词
高效液相色谱
馒头
过氧化苯甲酰
测定
high performance liquid chromatography
steamed bread
benzoyl peroxide
determination
