气相色谱法测定食醋中对羟基苯甲酸酯类防腐剂含量

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Determination of Parabens Content in Vinegar by Gas Chromatography

CHENHanghai （Shenzhen Academy ofMetrology& Quality Inspection， Shenzhen 518o55， China）

Abstract： To establish a method for determining the content of parabens in vinegar by gas chromatography. The vinegar sample was acidified with hydrochloric acid solution，then ethyl acetate was added and shaken for extraction.After centrifugation，itwasconcentratedby nitrogen blowing. It was reconstituted with anhydrous ethanol and dehydrated with anhydrous sodium sulfate. After pasing through the membrane，it was tested on the machine. The results showed that the linear relationships of methyl p-hydroxybenzoate and ethyl p-hydroxybenzoate were both good within the range of 2.0～100.0μg⋅mL-1 .The detection limits were both 0.6mg⋅kg-1 ，thequantification limits were both 2.0mg⋅kg-1 ，the spiked recovery rates were 96.2%～ 98.4% ，and the relative standard deviations were 0.98%～ 2.22% This detection method can meet the requirements for determining the content of paraben preservatives in vinegar.

Keywords： gas chromatography; vinegar; parabens

食醋作为大众生活中风味独特、营养丰富的调味品，常以苯甲酸、山梨酸作为防腐剂[1。（剩余2985字）