气相色谱法快速测定食品中的过氧化苯甲酰

Detection of benzoyl peroxide in food by gas chromatography

目的建立毛细管柱气相色谱法检测食品中过氧化苯甲酰的分析方法。方法考察不同提取时间和不同提取方法对过氧化苯甲酰测定的影响。试样在酸性石油醚中还原成苯甲酸,经DB-1701毛细管气相色谱柱分离,用气相色谱仪氢火焰离子化检测器检测,外标法定量。结果过氧化苯甲酰在质量浓度0~20μg/m L范围内,峰面积与其浓度线性范围良好,相关系数为0.9994,方法检出限为3 mg/kg。在0.5、1、1.5、2和3 g/kg5个添加水平下,平均加标回收率为94.0%~104.0%,相对标准偏差为2.38%~6.20%（n=5）。结论与国标方法相比,本法不仅缩短了检测时间,而且提高了检测灵敏度,可适用于食品中过氧化苯甲酰的检测。

Objective To establish a method for the determination of benzoyl peroxide residues in food by gas chromatography（GC）. Methods The effects of different extraction time and extraction methods on the determination of benzoyl peroxide were explored. Benzoyl peroxide was reduced into benzoic acid in the acid petroleum ether, separated by acapillary column（DB-1701） and determined by GC with flame ionization detector（FID）, and then quantitated by external standard method.Results In the range of 0~20 μg/m L, benzoyl peroxide had a good linear relationship between peak area and concentration with the correlation coefficient of 0.9994. The detection limit of the method was 3 mg/kg. The average recovery rate was 94.0%~104.0% under 5 levels of spiked concentration of 0.5, 1, 1.5, 2 and 3 g/kg, and the relative standard deviation（RSD） was 2.38%~6.20%（n=5）. Conclusion Compared with the national standard method, this method not only shortens the time of detection, but also improves the detection sensitivity, and is suitable for the detection of benzoyl peroxide in food.