液相色谱联用电化学还原装置检测油炸食品中叔丁基对苯二酚

摘要

目的:采用液相色谱联用电化学还原装置检测油炸食品中叔丁基对苯二酚.方法:样品经石油醚提取得到油脂,再加入乙腈萃取,离心过滤,上机测定.结果:在0.50～50.00mg/L浓度范围内线性良好,相关系数r =0.9971,方法最低检测限为0.05mg/L,RSD=1.78％,加标回收率84.20～91.21％.结论:该方法前处理简便快捷,采用电化学方式还原了油炸食品在生产及储存过程中被氧化的TBHQ,精密度、准确度好,检测结果准确可靠.%Objective:Detect tert-Butylhydroquinone in fried foodby HPLC-Electrochemical reduction device.Methods:The sample was soaked with petroleum ether,then add acetonitrile,centrifuge,filtrate and detect.Results:The correlation coefficient of this method in 0.50 ～ 50.00mg/L concentration is 0.9971.The minimum detection limit is 0.05mg/L.The RSD is 1.78％.The recovery is 84.20 ～ 91.21％.Conclusion:This method reducethe oxidation of TBHQ in fried food during production and storageby electrochemical reduction,has good precision,accuracyand stability.