|
| 食品中氯丙醇脂肪酸酯含量测定的方法研究 |
| Method for determination of fatty acid esters of chloropropanol in food |
| |
| DOI： |
| 中文关键词: 食品 氯丙醇脂肪酸酯 国家标准 |
| 英文关键词:food fatty acid esters of chloropropanol national standard |
| 基金项目: |
|
| Hits: 650 |
| Download times: 327 |
| 中文摘要: |
| 基于GB 5009.191—2016《食品安全国家标准 食品中氯丙醇及其脂肪酸酯含量的测定》，对3-氯-1,2-丙二醇脂肪酸酯和2-氯-1,3-丙二醇脂肪酸酯及其内标绝对响应值较低、多个实验室间数据差异较大等问题进行了研究，重点对正己烷、不同酯键断裂试剂和反应时间进行了验证和优化。结果表明：正己烷对测试结果无影响，最佳的酯键断裂试剂为0.5 mol/L甲醇钠-甲醇溶液，最佳酯键断裂反应时间为2 min。通过国际比对和多品牌标准品比较，确定了多个实验室间数据差异较大原因主要来自于内标物质的纯度差异以及标准曲线内标物质与样品中加入的内标物质不同。建议样品测试时，应尽可能使标准曲线使用的标准物质及内标物质与样品中添加的内标物质相同，并同法处理，从而提高数据准确性。 |
| 英文摘要: |
| Based on national standard Determination of chloropropanol and its fatty acid esters in food (GB 5009.191—2016), the problems of low absolute response values for 3-monochloropropane-1, 2-diol esters and 2-monochloropropane-1, 3-diol esters and their internal standard and large data differences between multiple laboratory were discussed. The n-hexane, different ester bond rupture reagent and reaction time were verified and optimized. The results showed that the n-hexane had no effect on the determination result, the optimal ester bond rupture reagent was 0.5 mol/L sodium methoxide-methanol solution, and the reaction time of ester bond rupture was 2 min. Through the international comparison and comparison of multi-brand standards, it was determined that the reasons of the problem were due to the difference in the purity of internal standard materials, and difference between the internal standard substances used in the standard curve and those used in the samples determination. It was recommended that when samples were tested, the standard and internal standard substances used in the standard curve should be used as far as possible and processed in the same way, so as to improve data accuracy. |
| 查看全文 View/Add Comment Download reader |
| Close |
|
|
|
