食品中丙酸钠、丙酸钙测定方法的改进

Improvement of Determination Method of Sodium Propionate and Calcium Propionate in Food

食品安全问题的频繁出现使得人们提高了对食品安全的重视程度,食品添加剂的测定方法的改进也成为业内人士关注的重点。本文分析国内外食品丙酸盐研究进展,丙酸钠、丙酸钙酸化为丙酸后再经甲酸酸化,之后利用FID检测器对食品内的含量进行监测,并采用外标法进行定量分析,提高食品中丙酸盐检测的准确度,以期为食品丙酸盐添加剂的毛细管气相色谱法建立提供借鉴。

The frequent occurrence of food safety makes people pay more attention to food safety, and the improvement of the determination method of food additives has become the focus of attention in the industry. This paper analyzed the research progress of propionate in food at home and abroad, sodium propionate and calcium propionate were acidified and then acidified by formic acid, then the content of food was monitored by FID detector, and the external standard method was used for quantitative analysis, to the accuracy of detection of propionate in food, in order to provide reference for the establishment of capillary gas chromatography for food additive.