Method for detecting antioxidant in food

A detection method and anti-oxidant technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of relatively strict test conditions, single detection target, cumbersome process, etc., and achieve simple and fast pre-treatment process, detection limit Low, high recovery effect

Active Publication Date: 2011-09-07
PONY TESTING INT GRP SHANGHAI CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Combining these methods, it can be seen that the test process is relatively cumbersome, the detection target is generally relatively single, and there are man

Method used

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  • Method for detecting antioxidant in food
  • Method for detecting antioxidant in food
  • Method for detecting antioxidant in food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 linear equation and standard substance chromatogram

[0034] Using methanol as a solvent, prepare a series of standard solutions of BHA, BHT and TBHQ mixed solutions with concentrations of 0.1, 0.5, 1.0, 2.0, 5.0 μg / mL, respectively, and measure the peak area by injecting samples under the above chromatographic conditions. External standard method Quantitative. The chromatogram of the standard solution is as follows figure 1 , with the peak area y as the ordinate and the concentration x as the abscissa, a linear regression was performed, and the results are shown in Table 1.

[0035] The retention time of table 1 three kinds of antioxidants, monitoring ion, linear equation and correlation coefficient

[0036]

Embodiment 2

[0037] Example 2 extraction method optimization

[0038] 2.1 Selection of extraction solvent

[0039] Use 10mL of methanol and acetonitrile as extraction solvents to extract blank samples and standard samples, sonicate for 30 minutes, freeze to remove fat, and take the supernatant after centrifugation for direct instrumental analysis. The measurement results are shown in Table 2. It can be seen from Table 2 that the extraction effect of methanol is obviously better than that of acetonitrile, so methanol is selected as the extraction solvent.

[0040] Table 2 Extraction solvent selection experimental results

[0041]

[0042]

[0043] 2.2 Selection of extraction times

[0044] This experiment also compares the extraction effect of different extraction times, extracting 1, 2, and 3 times respectively, combining the extracts, and concentrating to a constant volume. The results are shown in Table 3. It can be seen from Table 3 that the effect of extracting twice is bett...

Embodiment 3

[0063] Antioxidant detection in embodiment 3 shortening

[0064] Use this method, GB / T 5009.30-2003, GB / T 23373-2009 to process the sample respectively.

[0065] This method: Weigh the shortening sample and weigh 2g ± 0.1g sample into a centrifuge tube, add 10mL methanol solution, because the sample oil sample is solid, ultrasonic extraction is required at 50°C for 30min, vortex and oscillate to mix evenly, and freeze in a -18°C refrigerator 2h. After taking it out, centrifuge it in a centrifuge at 5000r / min for 2min, take the supernatant into a concentrating bottle, add 10mL of methanol to the remaining residue, and repeat the above operation. Combine the two extracts, rotary evaporate to less than 10mL, dilute to 10mL with methanol, and analyze by gas chromatography-mass spectrometry.

[0066] GB / T 5009.30-2003: Weigh 2.00g of a uniformly mixed sample, put it into a 50mL beaker, add 30mL of petroleum ether to dissolve, transfer it to the chromatography column, add a small ...

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Abstract

The invention belongs to the technical field of food detection, and particularly relates to a method for detecting an antioxidant in food. The method for detecting the antioxidant in the food comprises the following steps of: preprocessing a sample; putting the sample into an organic solvent, extracting the antioxidant, freezing, degreasing, separating extracting solution, repeating the extraction operation for 2 to 3 times, merging the extracting solution, concentrating and fixing a volume; and performing gas chromatography-mass spectrometry detection. The method is high in sensitivity, recovery rate and measured result precision; and compared with the prior art, the method is simple and quick in the preprocessing process, and the detection limit is reduced to 0.1 mg/kg.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for detecting antioxidants in food. Background technique [0002] The oil in food will gradually deteriorate during long-term storage, and produce unpleasant smell and taste. This change is oil rancidity. The key to preventing oil rancidity is to prevent its own oxidation. In order to achieve this purpose, some antioxidants are often added to oily or fat-rich foods to prevent oxidative rancidity of oily and fat-rich foods, as well as fading, browning, and vitamin destruction caused by oxidation. [0003] There are many kinds of antioxidants, which are mainly divided into natural antioxidants and synthetic antioxidants. Because the stability of natural antioxidants is generally poor, food manufacturers are willing to choose synthetic phenolic antioxidants such as TBHQ, BHA, BHT, PG, etc. ( SPAs). In order to prevent or delay the oxidation of oil, in t...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/72
Inventor 宋薇
Owner PONY TESTING INT GRP SHANGHAI CO LTD
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