超声提取-毛细管气相色谱法检测酱腌菜中对羟基苯甲酸酯

Determination of p-Hydroxy Benzoic Acid Ethyl Ester in Pickles by Ultrasonic Extracting-Gas Chromatography

采用超声提取法提取酱腌菜中的对羟基苯甲酸甲酯、对羟基苯甲酸乙酯及对羟基苯甲酸丙酯,在SE30毛细管柱(33 m×0.53 mm,2.65μm)上得到了良好分离。对羟基苯甲酸甲酯、对羟基苯甲酸乙酯及对羟基苯甲酸丙酯在0～750μg/mL浓度范围内与色谱峰面积呈良好的线性关系,相关系数为0.9999。对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯的检出限分别为0.1,0.1,0.2μg/mL,测定结果的相对标准偏差小于3.6%(n=11),平均回收率为84.5%～97.1%。

Ultrasonic extraction method was used to extract p-hydroxy benzoic acid methyl ester, ethyl ester and acrylic ester, which were separated in SE30 column（33 m × 0.53 mm,2.65 μm）. The content ofp-hydroxy benzoic acid methyl ester, ethyl ester and acrylic ester had a linear relationship with the chromatographpeak area in the range of 0-750μg / mL, and results correlation coefficient was 0.999 9. The detection limits ofp-hydroxy benzoic acid methyl ester, p-hydroxy benzoic acid ethyl ester and p-hydroxy benzoic acid acrylic ester were 0.1, 0.1, 0.2 μg/mL, repectively, the RSD of determination results was less than 3.6%（n= 11）. The average recoveries were 84.5%-97.1%.