毛细管气相色谱法测定酱腌菜中对羟基苯甲酸酯类防腐剂含量

Determination of 4-Hydroxybenzoic Acid-ethylester and 4-Hydroxybenzoic Acid Propyl Ester in Preserved Vegetables by Capillary GC

应用毛细管气相色谱法在FID检测器上同时测定酱腌菜中2种对羟基苯甲酸酯类防腐剂.方法的线性范围10～200μg/mL,方法的检出限小于2μg/mL,测定的回收率大于90%,相对标准偏差小于3%.该方法可为酱腌菜制品中对羟基苯甲酸乙酯、对羟基苯甲酸丙酯毛细管气相色谱标准方法的建立提供参考.

The capillary GC method with FID was used in the simultaneous determination of 4-Hydroxy- benzoic aeid-ethylester and 4-Hydroxybenzoic acid propyl ester in preserved vegetables. The results indi- cated that the working curves of 4-Hydroxybenzoie aeid-ethylester and 4-Hydroxybenzoie acid propyl ester were in the linear range of 10 -200 mg/L, the detection limit of the method was less than 2 μg/mL, and the recovery was more than 90%. It may be a reference method for establishment of standard method.