正交试验优化衍生法-气相色谱测定食品中肉桂酸钾

GC Determination of Potassium Cinnamate in Foodstuff with Orthogonal Experiment Optimization Derivatization Method

为了提高气相色谱测定食品中肉桂酸钾的回收率,采用正交试验来优化肉桂酸钾的衍生条件。在单因素试验的基础上,以肉桂酸钾的回收率为评价指标,选取乙醇用量、浓硫酸用量、衍生时间和衍生温度四个因素进行正交试验优化。优化得到食品中肉桂酸钾衍生化最佳条件:当肉桂酸钾加入量为1.003 mg、浓硫酸用量为0.5 m L、乙醇用量为3.5 m L、衍生温度为75℃、衍生时间为5 min时,肉桂酸钾的回收率为97.51%。该衍生方法回收率高,成本低,稳定性好,可用于实际检测中的应用。

The objective of this study was to improve the recovery rate of Potassium cinnamate from foodstuff. Adopt orthogonal test optimized the derivatization conditions of Potassium cinnamate by based on the single factor experiments, the orthogonal test was designed to optimize the derivatization method to extract Potassium cinnamate from foodstuff with the recovery rate as evaluation index. The optimal extraction conditions were when Potassium Cinnamate addition was 1.003 mg, sulfuric acid was 0.5mL, ethanol was 3.5mL, derivatization temperature and time were 75 ℃, 5 min, respectively, the recovery rate of potassium cinnamate was 97.51%. The derivatization method could be used in practical application, owing to its high yield,low cost and good stability.