摘要
GB／T23383—2009《食品中双乙酸钠的测定高效液相色谱法》的检测原理为将双乙酸钠转为乙酸后，通过高效液相色谱测定。面包发酵生成本底物质乙酸，导致影响产品检测的准确性。通过实验发现添加不同酵母量及原料配方组合，双乙酸钠含量达到0．36-1．1g／kg，严重干扰了面包中双乙酸钠的检测，因此GB／T23383-2009标准方法不适用与面包中双乙酸钠的测定。
The detection principle of GB/T 23383-2009 ＂determination of sodium hydrogen diacetate in foods- High performance liquid ehromatography method＂ is that sodium hydrogen diaeetate will be determined by high performance liquid chromatography after transformed to acetic acid.The aeetic acid original value is produeed in the fermentation of bread, which ean lead to affeet the aecuracy of product test. Through experiments of adding different the contents of yeast and different raw material formula, the sodium hydrogen diacetate content of bread is 0.36-1.1 g/kg,that will seriously interfering with the detection in bread, and therefore consider that the method of GB/T 23383-2009 is not suite to test bread.
出处
《粮食加工》
2015年第4期58-60,69,共4页
Grain Processing
关键词
双乙酸钠
面包
乙酸
酵母
本底值
sodium hydrogen diacetate
bread
acetic acid
yeast
original value
