一种快速测定酱油和醋中对羟基苯甲酸酯的方法

A Rapid Method for the Determination of Methyl p-Hydroxybenzoate in Soy Sauce and Vinegar

目的:建立快速高效、经济环保的测定酱油、醋中对羟基苯甲酸酯类的样品前处理方法。方法:试样经10 mL乙酸乙酯提取,5 mL饱和NaCl的饱和NaHCO_(3)溶液净化,气相色谱(FID)检测,外标法定量。结果:检出限不高于0.6 mg·kg^(-1),4个不同浓度的6平行加标回收率基本在70%~120%,相对标准偏差在0.90%~7.06%。结论:检出限、准确度和精密度均满足酱油和醋测定的要求。

Objective:To establish a rapid,efficient,economical and environment-friendly sample pretreatment method of determining the methyl p-hydroxybenzoate in soy sauce and vinegar.Method:The samples were extracted by 10 mL ethyl acetate,purified by 5 mL saturated NaHCO_(3) solution saturated with NaCl,detected by gas chromatography(FID),and quantified by external standard method.Result:The detection limit is 0.6 mg·kg^(-1),most of the recovery rates of four different concentrations are between 70% and 120%,and the relative standard deviations are between 0.90% and 7.06%.Conclusion:The detection limit,accuracy and precision all meet the requirements of determining the hydroxybenzoates in soy sauce and vinegar.