高效液相色谱法测定面包中丙酸及丙酸盐的含量

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Determination of Propionic Acid and Propionates in Bread by High-Performance Liquid Chromatography

ZHANG Yu， LIU Ying* （Tianjin Institute of Food Safety Inspection Technology， Tianjin 30o308， China）

Abstract： In view of the serious matrix interference， poor repeatability， and difficulty in qualitative and quantitative determination of propionic acidand propionate in existing food detection methods，this study optimized the HPLC detection method for propionic acid and propionate in bread.The sample was mixed with water and 1mol⋅L-1 phosphoric acid solution and then ultrasonically extracted. The pH value was adjusted to about 3. The supernatant was filtered through a microporous filter membrane and separated by a C18 chromatographic column. Phosphoric acid aqueous solution and methanol were used as the mobile phase for gradient elution and the determination was performed bya diode array detector.The results showed that the detection limitof this method was （20 0.02g⋅kg-1 ，the quantification limit was 0.08g⋅kg-1 ，and the recovery rate was 91.5%～105.0% when the content of propionic acid and propionate was 0.08～2.50g⋅kg-1 ，and the relative standard deviation was 2.29%～4.79% This method is simple and fast to operate，can efectively separate the target peak and impurity peak inthe bread matrix， and the determination results are accurate and stable.

Keywords： high-performance liquid chromatography; propionic acid; propionates; bread

丙酸是一种无色透明且具有一定腐蚀性的液体，带有刺激性气味，被广泛应用于饲料防腐和食品防腐领域[1]。（剩余4275字）