高效液相色谱法测定食品中酚类防腐剂与抗氧化剂

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Determination of Phenolic Preservatives and Antioxidants in Food by High Performance Liquid Chromatography

ZHANGWei

（Tianjin Beichen District Center for Disease Control and Prevention （Tianjin Beichen District Health Supervision Institute）， Tianjin 300400， China）

Abstract： In order to establish an efcient and accurate detection method for phenolic preservatives and antioxidants infood，commercially available soybean oil is taken as thedetection object，five target compounds， namely dimethylfumarate，propylgallate，2，6-di-tert-butyl-p-methylphenol，tert-butyl-p-hydroxyphenolandtertbutylhydroquinone，are systematically detected by high performance liquid chromatography.The results show that the linear relationship of the target compound is good within the mass concentration range from 0.5mg.L-1 to 100.0mgL-1 （correlation coefficient greater than O.996）， the minimum detection limit is from 0.3mgL-1 to 1.5mgkg-1 the spiked recovery rate is from 89.12% to 97.45% ，and the relative standard deviation is less than 6% . The actual sample test only detected trace amounts of 2，6-di-tert-butyl-p-methylphenol （0.18mg.kg-1 to 0.25mg.kg-1 ，which conformed to the national standard.This method isapplicable to the precisedeterminationof trace phenolic aditives in complex lipid matrices， providing reliable technical support for food safety supervision.

Keywords： high performance liquid chromatography; phenolic preservatives; antioxidant; soybean oil; solid phase extraction

食品添加剂的安全性一直是公众极为关注的重点，其中酚类防腐剂、抗氧化剂在油脂制品中有着广泛的应用，目的是防止油脂制品出现氧化变质。（剩余4111字）