Method for detecting sorbic acid content in cheese
A technology of sorbic acid and cheese, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of low measurement accuracy and inaccurate sorbic acid content, etc., and achieve the effect of simple pretreatment, elimination of interference factors, and short operation time
Active Publication Date: 2013-05-08
蒙牛乳业(马鞍山)有限公司 +1
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However, the measurement accuracy of this method is not high, because the value of one measurement may be disturbed by some uncertain factors, so the sorbic acid content in the sample determined according to the value of the working solution may not be accurate
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[0020] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific implementation manners of the present invention will now be described with reference to the accompanying drawings. It should be pointed out that the specific numerical values mentioned in the present invention are not numbers in a complete mathematical sense, and any numerical values in the sense of chemical engineering are applicable.
[0021] Experimental instrument and reagent that adopt in the embodiment of the present invention are as follows:
[0022] 450GC-300MS gas chromatography-mass spectrometry was purchased from VARIAN, USA;
[0023] Chromatographic column: capillary chromatographic column, the stationary phase is nitrosoterephthalic acid modified polyethylene glycol or equivalent, and the column specification is 30m×0.25mm×0.2μm or 30m×0.32mm×0.2μm;
[0024] Centrifuge tubes: specifications are 10-15mL and 50mL. The specificat...
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Abstract
The invention provides a method for detecting sorbic acid content in cheese. By using a gas chromatograph-mass spectrometer for detection, the method comprises the steps of: (i) preparing sorbic acid standard solutions with different sorbic acid content, detecting the solutions with a gas chromatograph-mass spectrometer so as to generate a standard curve about the corresponding relationship between sorbic acid content and peak areas; (ii) weighing a certain weight of cheese which is then subjected to pretreatment so as to form a cheese sample to be detected, detecting the sample with the gas chromatograph-mass spectrometer under the same gas chromatograph-mass spectrometer condition with step (i), thus obtaining the detection peak area of the cheese sample to be detected; and (iii) comparing the detection peak area of the cheese sample to be detected in step (ii) with the standard curve obtained in step (i), and determining the sorbic acid content in the cheese sample to be detected. The method provided in the invention has the advantages of less organic solvent consumption, short extraction time, simple and convenient operation, high detection accuracy and strong anti-interference ability.
Description
technical field [0001] The invention relates to the technical field of detection of chemical components, in particular to a method for detecting the content of sorbic acid in cheese. Background technique [0002] Sorbic acid is a commonly used food preservative. It has the same antiseptic effect as its potassium salt. It can inhibit the activity of respiratory enzymes of various microbial cells and hinder the growth of microbial cell membranes, thereby achieving the effect of inhibiting microbial growth. reproduce. Because it can not only inhibit the reproduction of a variety of microorganisms, but also has a good bactericidal effect, it is widely used in canned food, jam, soy sauce, vinegar, soft drinks and various meat products. Sorbic acid is a food preservative that is allowed to be used in various countries and has a long history. [0003] The national standard "GB 21703-2010 Determination of Benzoic Acid and Sorbic Acid in Milk and Dairy Products" uses reversed-phase...
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IPC IPC(8): G01N30/02G01N30/06G01N30/60
Inventor 胡桂林郭建敏常建军姜瑞清乌尼尔陈军李梅刘卫星
Owner 蒙牛乳业(马鞍山)有限公司