糕点食品中丙酸盐测定方法的改进

Improvement of determination method of pastry food in Propionate

研究了甲酸酸化-水溶液直接浸提-毛细管气相色谱法快速测定糕点中的丙酸盐,用毛细管柱DB-FFAP(30 m×0.32 mm×1 m)作分离柱,采用分流进样。在此分析条件下,丙酸在0～300 g/mL范围内相关系数为0.99958,平均回收率为93.94%,最低检出限为1 g/mL。

This thesis determined the content of propionate in food by Formic acid-direct extracting-capillary gas chromatography,DB-FFAP column(30m×0.32 mm×1 m) was used separation column.Split sampling was used.The results was that Linearity,0～300 g/mL,was obtained,correlation coefficient was 0.99958,the average recovery was 93.94%,the test limit was 1 g/mL.