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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/23017


    標題: 鹹可溶非色素食品添加物之高效液相層析定量法
    Quantitative High Performance Liquid Chromatography of Several Alkaline-Soluble Non-Color Food Additives
    作者: 葉東柏
    郭建民
    貢獻者: 食品衛生系
    關鍵字: 食品添加物
    逆相c18管柱
    高效液相層析定量法
    food additives
    reversed phase C18 column
    quantitative HPLC
    日期: 1996
    上傳時間: 2010-09-17 15:01:13 (UTC+8)
    摘要: 本報告提出一種可快速分析六種鹹可溶食品添加物,包括糖精、咖啡因、己二烯酸、苯甲酸、乙基對酸苯甲醯酯及水楊酸的高效液相層析法。利用自行製備之短的(15x0.4cm)逆相層析管柱(Lichrosorb RP-18),配合液相層析儀,雙波長uv檢出儀及雙筆記錄器,上述六種添加物可藉鈉--醋酸緩衝液(ph4.0),含4%異丙醇當做移動相,在15分鐘(流速為1.2mL/分)內完全分離,而且吸收波峰高度與高效液相層析法濃度幾成正比,其靈每度可高至1~5ppm範圍。
    A Suitable procedure for the separation and quantitation of several alkaline-soluble lood additives, including saccharin, caffeine, sorbic acid, benzoic acid, ethyl para-hydroxybenzoate and salicylic acid was worked out. In this study, the food additives tested were completely separated and distinguished within 15 minutes by a high pressure liquid chromatography through a small reversed phase column (LiChrosorb RP-18). An isocratic Na-acetate buffer (10%, pH 4) containing 4% 2-propanol was used as eluent, and the minimum amount of sample required for assessment was in the nanogram range. Furdzermore, by referring the elution profiles obtained from a dual-wavelength UV monitor and connected dual-pen recorder, the idenbfication of additive (s) in food is more reliable than the one judged only by the retention time.
    關聯: 嘉南學報 22期:p.11-21
    Appears in Collections:[嘉南學報] 22期 (1996)
    [ 食品科技系 ] 期刊論文

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