优化气相色谱法测定糕点类食品中丙酸的含量

Optimization of the method for determination of propionic acid in pastry foods by gas chromatography

目的对气相色谱法测定糕点类食品中丙酸含量的方法进行优化。方法样品经粉碎后于水蒸汽蒸馏装置中进行水蒸汽蒸馏,收集馏出液体积500 mL,用DB-WAX毛细管柱(30m×0.32mm,0.50μm)进行分离,以保留时间定性,峰面积定量。结果蒸馏体积为500 mL,馏出液中不添加甲酸溶液时,丙酸的保留时间稳定,相对标准偏差(relative standard deviation,RSD)为0.03%;加标量为19.828～39.656 mg时,平均回收率为92.50%～98.42%;检出限和定量限分别为0.017、0.054 g/kg。结论本方法灵敏度高,重现性好,可以科学地反应出糕点类食品中丙酸的含量。

Objective chromatography. Methods To optimize the method for determination of propionic acid in pastry foods by gas The samples were crushed and distilled in a steam distillation apparatus. The volume of distillate was collected for 500 mL and separated by a DB-WAX capillary column （30 m×0.32 mm, 0.50μm）. The retention time was used for qualitative and the peak area was used for quantification. Results When the distillation volume was 500 mL and the formic acid solution was not added in the distillate, the retention time of propionic acid was stable, the relative standard deviation （RSD） was 0.03%. The recoveries were 92.50%-98.42% at spiked levels of 19.828-39.656 mg, and the limit of detection and limit of quantification were 0.017 and 0.054 g/kg, respectively. Conclusion This method has high sensitivity and good reproducibility, which can be used to detect the content of propionic acid in pastry food scientifically.