查詢結果分析
來源資料
相關文獻
- A Simple Method for the Simultaneous Determination of Various Preservatives in Liquid Foods
- 市售奶油、乾酪、人造奶油及沙拉醬中己二烯酸、脫水醋酸及苯甲酸之氣相層析快速定量法
- 食品中對羥苯甲酸酯類防腐劑之簡易快速氣相層析定量分析
- A Rapid Gas Chromatographic Method for Direct Determination of Free Sterols in Animal and Vegetable Fats and Oils
- A Rapid Method for Direct Determination of Levulinic Acid in Soy Sauce
- 液體發酵製品中乳酸之快速氣相層析定量分析法
- A Rapid and Simple Gas Chromatographic Method for Direct Determination of Safrole in Soft Drinks
- A Rapid and Simple Gas Chromatographic Method for Direct Determination of Nicotinamide in Commercial Vitamins and Tonic Drinks
- 油脂中游離態脂肪酸及總脂肪酸之簡易定量分析
- 食品中果糖酸、己二烯酸及苯甲酸之同步簡易快速定量分析
頁籤選單縮合
題名 | A Simple Method for the Simultaneous Determination of Various Preservatives in Liquid Foods=液體食品中多種防腐劑之同步簡易定量分析 |
---|---|
作 者 | 林秀蓉; 鍾玉明; | 書刊名 | 藥物食品分析 |
卷期 | 7:4 1999.12[民88.12] |
頁次 | 頁291-304 |
分類號 | 412.37 |
關鍵詞 | 防腐劑; 液體食品; 直接注入法; 氣相層析; 定性定量分析; Preservative; Liquid food; Direct injection; Gas chromatography; Determination; |
語文 | 英文(English) |
英文摘要 | A direct injection gas chromatography (GC) instrument equipped with an intermediate polar column (CP-SIL 8CB, 30 m x 0.53 mm) was used to determine nine preservatives (including sorbic acid, dehydroacetic acid, benzoic acid, methyl paraben, ethyl paraben, isopropyl paraben, propyl paraben, isobutyl paraben and butyl paraben) in vinegar, soy sauce, pickle condiment liquid and fish sauce. A water soluble compound 1,4-dihydroxybenzene (DHB) was used as an internal standard. The detection limits of the above preservatives were found to be lower than 0.5 ppm. A recovery study was performed by spiking 200 μg target compounds into 1 ml of vinegar or soy sauce and then analyzed by GC. Results showed the recoveries of the above nine preservatives were in the range of 95-106% with coefficients of variation less than 7.2%. These results indicate that the direct injection GC method is an accurate, simple and rapid method to simultaneously screen and quantify sorbic acid, dehydroacetic acid, benzoic acid and six parabens in liquid foods without further sample preparation. Thirty-seven liquid food samples of vinegar, soy sauce, pickle condiment liquid and fish sauce were analyzed using the developed method. The contents of sorbic acid, benzoic acid, dehydroacetic acid, and 6 parabens in vinegar samples were found to be 0-407, 0-519, 0 and 0-102 μg/mL; in soy sauce samples were 0-311, 0-266, 0 and 0-243 μg/mL; in pickle condiment liquid samples were 0-462, 0-3, 0 and 0-209 μg/mL; and in fish sauce samples were 0-1044, 0-266, 0 and 0-163 μg/mL, respectively. Results also showed most of the test samples were fortified with two or more preservatives. Thirteen out of 14 samples labeled "preservative-free" were detected to be preservative containing products. The total preservative contents in some test samples were over the regulation levels of 100 μg/mL in vinegar and 500 μg/mL in soy sauce or fish sauce. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。