Method for detecting benzohydroxamic acid in flour and flour improver

The technology of flour improver and benzohydroxamic acid, which is applied in the field of analytical chemistry, can solve the problems of unused flour and flour improver research, etc., and achieves the effects of good dissolution effect, accurate qualitative and satisfying detection requirements.

Active Publication Date: 2020-07-10
宁波谱尼测试技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the research on benzohydroxamic acid mainly focuses on mineral

Method used

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  • Method for detecting benzohydroxamic acid in flour and flour improver
  • Method for detecting benzohydroxamic acid in flour and flour improver
  • Method for detecting benzohydroxamic acid in flour and flour improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1 μg / mL standard solution of benzohydroxamic acid, accurate injection of 50 μL, separated by Shimadzu InertSustain C18 (250 mm×4.6 mm, 5 μm) chromatographic column, gradient elution of methanol and pH 2.5 18 mM potassium dihydrogen phosphate solution, The elution procedure is shown in Table 1; the flow rate is 1mL / min, the column temperature is 30°C, and the wavelength of the ultraviolet detector is 228nm. According to the above liquid chromatography conditions, the retention time of benzohydroxamic acid is 16.12min.

[0026] Table 1 Gradient elution program

[0027]

Embodiment 2

[0029] Weigh 2.0g (accurate to 0.01g) of uniform flour, add 8mL of methanol / water (6:4, volume ratio) solution, vortex to mix, ultrasonically extract for 20min, and centrifuge at 4000r / min for 3min; Measurement; Different pH values ​​have a greater impact on impurities in wheat flour. At pH 2.0, the separation of target and sample impurities is <1.5; at pH 2.5, the separation of target and sample impurities is 4.85; at pH 3.0, The separation degree of target object and sample impurity is 4.70; at pH4.0, the separation degree of target object and sample impurity is 3.35; Potassium hydrogen was used as the mobile phase to separate benzohydroxamic acid and wheat flour impurities best. The retention time of benzohydroxamic acid was 16.12 min, and the retention time of the impurity peak in wheat flour was 18.45 min.

Embodiment 3

[0031] Weigh 2.0g (accurate to 0.01g) uniform flour sample into a 50mL plastic centrifuge tube, add 0.1mL of 100 μg / mL benzohydroxamic acid standard intermediate solution, let stand for a period of time, add 8mL of different ratios of methanol / Aqueous solution (volume ratios are 10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, 0:10) , vortexed, ultrasonically extracted for 20 minutes, and centrifuged at 4000r / min for 3 minutes; the supernatant was passed through the membrane and then tested; according to the above liquid chromatography conditions, the retention time of the target peak in the sample was consistent with that of the standard product, and the volume ratio of methanol / water When it is 6:4, the recovery rate is the highest, which is 84.8%.

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Abstract

The invention belongs to the technical field of analytical chemistry, and relates to a method for detecting benzohydroxamic acid in flour and a flour improver. Liquid chromatography quantification andgas chromatography-mass spectrometry assists qualitation. The method for determining the content of benzohydroxamic acid is simple, quick, quantitative and accurate in qualitative detection, has higher recovery rate and precision, and can meet the detection requirements of flour and flour improver samples.

Description

technical field [0001] The invention belongs to the technical field of analytical chemistry, and relates to a detection method for benzyl hydroxamic acid in flour and flour improver, in particular to a liquid chromatography quantitative, gas chromatography-mass spectrometry assisted qualitative detection method with high accuracy, stability and Method for the determination of benzohydroxamic acid in flour and flour improvers with resolution. Background technique [0002] Flour is one of the main raw materials in food. In order to improve dough strength, improve dough processing characteristics, enhance powder properties, and prevent or resist aging of flour, manufacturers often add some flour improvers. However, some manufacturers are not satisfied with the effect of current improvers, and will add some toxic and harmful substances to flour or flour improvers to further enhance the gluten, whiteness, and bulkiness of flour. Recently, the State Administration for Market Reg...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/34G01N30/86
CPCG01N30/02G01N30/06G01N30/34G01N30/8679
Inventor 高俊海付萌富玉
Owner 宁波谱尼测试技术有限公司
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