Method for detecting TBHQ in compound additive of nut stir-fried product

A technology of compound additives and detection methods, which is applied in the detection field, can solve the problems of TBHQ without detection methods, etc., and achieve the effect of improving detection accuracy and facilitating detection

Inactive Publication Date: 2020-03-17
CHACHA FOOD CO LTD +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Aiming at the problem that there is no targeted specific detection method for TBHQ in the compound additives of the nut roasted seeds and seeds industry, the present invention provides a detection method for TBHQ in the compound additives of nuts roasted products

Method used

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Embodiment 1

[0029] The method for detecting TBHQ in the compound additive of fried nut products of the present embodiment, the specific steps are:

[0030]Step 1. Sample pretreatment: Nuts, such as various raw materials in Table 1, are removed from the shell by a sheller to obtain at least 200g of nut kernels. About 5mm uniform granular sample; put the uniform granular sample in a 250ml ground-mouth reagent bottle, add petroleum ether with a boiling range of 30-60°C, the dosage is about 2-3 times that of the sample, mix well and soak for about 12 hours, and prepare into a soaking solution; the soaking solution is filtered through qualitative filter paper, and the filtrate is collected with a round-bottomed flask to separate solid impurities to obtain the required filtrate; the round-bottomed flask containing the filtrate is connected to a rotary evaporator and placed in a 60°C water bath In the pot, rotatively evaporate for 3-10 minutes, all the petroleum ether in the bottle is volatilize...

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Abstract

The invention discloses a method for detecting TBHQ in a compound additive of a nut stir-fried product, and belongs to the technical field of food detection. The method for detecting TBHQ in the compound additive of the nut stir-fried product comprises the steps of sample pretreatment, standard substance preparation, equilibrium chromatography conditions and sample detection in sequence, and in the standard substance preparation step, the concentration gradient of a TBHQ standard substance working solution is 50 mg/L, 20 mg/L, 10 mg/L, 5 mg/L and 1 mg/L; and the content of the TBHQ in the nutstir-fried product can be more comprehensively covered, wherein the equilibrium chromatography conditions are as follows: a high performance liquid chromatograph is used, including a C18 chromatographic column, column length of 250 mm, internal diameter of 4.6mm and particle size of 5[mu]m, or an equivalent chromatographic column and an ultraviolet detector are adopted, the ratio of 0.5% moving phase formic acid aqueous solution to methyl alcohol is 50: 50, the column temperature is 35 DEG C, the sample size is 10 microliters and the detection wavelength is 280 nm. The chromatography conditions are more suitable for detecting the TBHQ in the compound additives in the nut stir-fried product.

Description

technical field [0001] The invention belongs to the technical field of detection, and more specifically relates to a method for detecting TBHQ in compound additives of fried nut products. Background technique [0002] Compound additives are formula mixtures containing two or more food additives. According to the definition of the national food safety standard "General Rules for Compound Food Additives" issued by the Ministry of Health on July 6, 2011, compound food additives are food additives that combine two or more single varieties of food additives to improve food quality and facilitate food processing. , with or without auxiliary materials, food additives mixed by physical methods. [0003] TBHQ (tertiary butyl hydroquinone) is an edible antioxidant that is allowed to be added in a small amount according to the national regulations. Compared with BHT and BHA, TBHQ has safer non-toxic properties because the added amount is less. There was once a well-known domestic fas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/12
CPCG01N30/02G01N30/06G01N30/12G01N2030/126
Inventor 李功周燕霞石凯文张艳马士飞杨雅芹李俐
Owner CHACHA FOOD CO LTD
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