高效液相色谱法测定调味品中糠醛的含量

　　

建立了测定调味品中糠醛的高效液相色谱分析方法。以10%甲醇为提取剂，调味品经超声波辅助提取后进行测定。色谱柱选用Diamonsil C₁₈柱（4.6 mm × 250 mm,5 μm），流动相为甲醇/水（16:84, V/V），等度洗脱，流速为 1.0 mL/min，检测波长285 nm，柱温 35 ℃。结果表明糠醛在 0.50 mg/L～50.0 mg/L 范围内线性相关系数为 0.9999，平均加标回收率为95.8% ~ 99.3%，方法检出限为 1.2 mg/kg，定量限为4.1 mg/kg。该方法简便快速、准确度高和重现性好，可满足复杂基质调味品中糠醛含量的测定。A method for determination of furfural in condiments by high performance liquid chromatography was established. The condiments were extracted with 10% methanol by ultrasonic-assisted extraction. The extracts were analyzed on a Diamonsil C₁₈ column (4. 6 mm ×250 mm,5 μm) . The mobile phase was methanol and water (16:84, V/V) under a isocratic elution at a flow rate of 1.0 mL/min. The extracts were detected at a wavelength of 285 nm with oven temperature of 35 ℃. Good linearity was obtained in the range of 0.50 mg/L～50.0 mg/L with linear correlation coefficient of 0. 9999．The average recoveries of furfural were between 95.8% ～99.3% .The limit of detection limit was 1.2 mg/kg (S/N =3) and the limit of quantitation was 4.1 mg/kg. The results showed that the method was found to be simple, rapid, accurate and reproducible, and could be used for the determination of furfural in multi-matrix condiments.

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