高效液相色谱法测定食用油中多种抗氧化剂的研究

Study on detecting various antioxidants in edible oil by high performace liquid chromatography

食用油样品用乙腈饱和的正己烷溶解,经低温冷冻处理后,加入正己烷饱和的乙腈进行超声萃取,收集乙腈层,并用氮气吹干。然后用乙腈和异丙醇混合溶液定容。使用ASB-C18反相色谱柱进行分离,以乙腈-1.5%的乙酸作为流动相进行梯度洗脱,建立一种高效液相色谱法同步测定食用油中9种抗氧化剂的新方法。该方法具有检测成本低、回收率高、精密度高等优点,对食品安全的监控具有重要意义。

The edible oil sample was dissolved in n-hexane saturated with acetonitrile. After cryogenic freezing treatment, acetonitrile saturated with n-hexane was added for ultrasonic extraction, and the acetonitrile layer was collected and blowed with nitrogen, when using mixed solution of acetonitrile and isopropanol. Volume ASB-C18 reversed-phase chromatographic column was used for separation. Acetonitrile-1.5 % acetic acid was used as the mobile phase for gradient elution. A new method for the simultaneous determination of nine antioxidants in edible oil was established by high performance liquid chromatography. The method has the advantages of low detection cost, high recovery rate and high precision, and it has great significance for food safety monitoring.