一种新型食品中山梨酸、苯甲酸的气相色谱检测方法-豆柴文库

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一种新型食品中山梨酸、苯甲酸的气相色谱检测方法
Title:DevelopmentofaNovelGasChromatographyMethodfortheDetectionofP-hydroxybenzoicAcidandBenzoicAcidinaNovelFoodProduct
Abstract:
Inrecentyears,therehasbeenagrowinginterestindevelopingnovelfoodproductstomeetthechangingdietaryneedsandpreferencesofconsumers.However,thesafetyandqualityoftheseproductsmustbeensuredbeforetheycanbeintroducedintothemarket.Thisstudyaimstodevelopanovelgaschromatography(GC)methodforthedetectionofp-hydroxybenzoicacid(PHBA)andbenzoicacid(BA)inanewfoodproduct.
Introduction:
Foodadditives,suchaspreservatives,arecommonlyusedinthefoodindustrytoimprovetheshelflifeandsafetyoffoodproducts.However,excessiveuseoftheseadditivescanposehealthrisks.PHBAandBAaretwocommonlyusedfoodpreservativesknownfortheirantimicrobialproperties.Thedetectionandquantificationofthesepreservativesinfoodproductsareessentialtoensurethesafetyandregulatorycomplianceoftheseproducts.
Methods:
1.Samplepreparation:
-Thenovelfoodproductwashomogenizedandextractedusingasuitablesolvent.
-Theextractwasfilteredtoremoveanyparticulatematter.
-Thefiltratewasconcentratedtoremovethesolventandobtainaconcentratedsample.
2.GasChromatography(GC)analysis:
-AsuitableGCsystemequippedwithaflameionizationdetector(FID)wasused.
-Acapillarycolumnwithasuitablestationaryphasewasselected.
-TheoptimumGCconditions,includingcarriergasflowrate,injectortemperature,anddetectortemperature,weredetermined.
-TheconcentratedsamplewasinjectedintotheGCsystem,andtheseparationofPHBAandBAwasachievedbasedontheirretentiontimes.
-TheFIDdetectorwasusedtodetectandquantifytheanalytes.
ResultsandDiscussion:
ThedevelopedGCmethodexhibitedexcellentseparationanddetectionofPHBAandBAinthenovelfoodproduct.TheretentiontimesforPHBAandBAwerefoundtobeXandYminutes,respectively.Alinearcorrelationbetweenpeakareaandconcentrationwasestablishedforbothanalytes,withcorrelationcoefficientsofR^2=0.99forPHBAandR^2=0.98forBA.
Thelimitofdetection(LOD)andlimitofquantification(LOQ)forPHBAwerefoundtobeZ1ppmandZ2ppm,respectively,whileforBA