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Position: Home > Articles > Determination of benzoyi peroxide in flour by gas chromatography mass spectrometry Journal of Henan University of Science and Technology(Agricultrual Science) 2003,23 (1) 46-48

气相色谱质谱法测定面粉增白剂过氧化苯甲酰

作  者:
周海梅;马锦琦;李朴;尹卫平
单  位:
河南科技大学法医系;河南科技大学化工与制药学院
关键词:
过氧化苯甲酰;面粉增白剂;气相色谱质谱法
摘  要:
面粉中的过氧化苯甲酰经氧化后,用气相色谱质谱法测定其氧化产物苯甲酸的含量。方法的线性范围25~500μg/mL,检出限(10:1分流时)5.0ng,加样回收率为86.1%~105.9%,RSD为7.84%(n=5),该法可作为面粉及相关食品的质量监测方法之一。
译  名:
Determination of benzoyi peroxide in flour by gas chromatography mass spectrometry
作  者:
ZHOU Hai-mei, MA Jin-qi, LI Pu, YIN Wei-ping (1 .Department of Forensic Medicine,Henan University of Science and Technology,Luoyang 471003,China; 2.Chemical Engineering & Pharmaceatics College,Henan University of Science and Technology,Luoyang 471003,China)
关键词:
Benzoyl peroxide; Flour additive; Gas chromatography mass spectrometry(GCMS)
摘  要:
The content of benzoyl peroxide in flour is determined by gas chromatography mass spectrometry(GCMS) . The linear range of the method is 5 - 100μg/mL, the detection limit is 0.5ng, the recovery is 89.2% - 105.9% and RSD is 7.45% . This method can be applied to the quality monitor of flour.

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