高油脂含量食品中脱氢乙酸的气相色谱法测定研究

Determination of dehydroacetic acid in high oil content foods by gas chromatography

以凤爪、面包、肉松和早餐派等4种油脂含量较高的食品作为实验材料,研究了去除油脂等脂溶性杂质干扰的脱氢乙酸气相色谱测定方法。结果表明：经过前处理的样品其色谱图干扰峰较少,前处理过程几乎不损失样品中的脱氢乙酸,4种基质的加标回收率在93.4%~101%之间,相对标准偏差小于3.3%,检出限优于国标中相同称样量的基质的检出限。

A method based on gas chromatography was developed for the determination of dehydroacetic acid in high oil content foods, such as chicken feet, bread, dried meat floss and breakfast pie. The pretreatment process of oil removal while without loss of dehydroacetic acid was researched implemented. The results show that the chromatogram peaks of determinations in these samples after the pretreatment were less interfered and more importantly, the contents of dehydroacetic acid were almost no lost. The average recoveries ranged from 93.4% to 101% and the relative standard deviations were below of 3.3%. The detection limits were better than the national standard of the same sample weight.