高效液相色谱法测定食用油中4种抗氧化剂

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Abstract： This study established a High Performance Liquid Chromatography （HPLC） method for the determination offour common antioxidants in edible oils.Samples were dissolved in n-hexane saturated with acetonitrile and extracted using acetonitrile saturated with n-hexane containing ascorbyl palmitate.After purification with a C18 solid-phase extraction column， they were quantitatively analyzed by HPLC using an external standard method.The results demonstrated excellent linearity for the four antioxidants in the mass concentration range of 5mg⋅L-1 to 200mg⋅L-1 ，with correlation coefficients all exceeding 0.999. The limits of detection ranged from 0.1mg.kg-1 to 3.0mg.kg-1 ，and the limits of quantification ranged from 0.3mg.kg-1 to 9.0mg⋅kg-1 . Recoveries were between 84.4% and 102.0% ，with relative standard deviations ranging from 3.1% to 4.0% . The method shows high sensitivity，good recoveries，andreproducibility，making itsuitable for the determinationof these fourcommon antioxidants in edible oils.

Keywords： antioxidant; edible oil; High Performance Liquid Chromatography （HPLC）; ascorbyl palmitate

食用油在加工、储存和使用过程中，由于光照、高温、氧气和微生物等因素的影响，易发生脂质氧化反应，导致酸败。（剩余4123字）