YANG Xiao-feng1,2, ZHANG Yi Rong1, HOU Xue1, HAN Mei1, YI Sheng-guo1
(1. Center of Analysis and Testing, Sichuan Academy of Agricultural Science, Chengdu 610066, China; 2. College of Chemistry, Sichuan University, Chengdu 610036, China)
Abstract: A method based on the gel permeation chromatographic (GPC) clean-up and gas chromatographic separation has been developed to detect 7 preservatives, i.e., sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate, in soy sauce. Samples were extracted with diethyl ether, cleaned up by GPC, separated on a capillary column (Rxi®-17, 30 m×0.25 mm×0.25 μm) and deteted with a FID. The linear range of the determination was 10.0~400.0 mg/L and the linear correlation coefficients of 7 preservatives were not lower than 0.9996. The detection limits (3S/N) of this method were 0.58~0.79 mg/kg. The recoveries ranged from 90.7%~99.1% with RSD (n=6) of 1.5%~4.2%.
Key words: GC; gel permeation chromatography; preservative agent; soy sauce
E-mail: yinong100200@sina.com
Analysis and Testing Technology and Instruments, Vol. 17, No. 2, 2011, 110-113.
