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A kind of detection method of benzohydroxamic acid in flour and flour improver

A 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, and achieve good dissolution effect, high recovery rate and precision, and good separation effect

Active Publication Date: 2022-05-31
宁波谱尼测试技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on benzohydroxamic acid mainly focuses on mineral flotation, and has not been used in related research on flour and flour improvers.

Method used

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  • A kind of detection method of benzohydroxamic acid in flour and flour improver
  • A kind of detection method of benzohydroxamic acid in flour and flour improver
  • A kind of detection method of benzohydroxamic acid in flour and flour improver

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Experimental program
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Effect test

Embodiment 1

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

[0026] Boom 1 gradient elution procedure

[0027]

Embodiment 2

[0029]Weigh 2.0g (accurate to 0.01g) homogeneous flour, add 8mL methanol / water (6:4, volume ratio) solution, vortex mixing, ultrasonic extraction for 20min, 4000r / min centrifugation for 3min; after taking the supernatant film, to be measured; different pH flow relative to the impurities in wheat flour have a greater impact, At pH 2.0, the separation degree between the target and the sample impurities < 1.5; at pH 2.5, the separation degree between the target and the sample impurities was 4.85; at pH 3.0, the separation between the target and the sample impurities was 4.70; at pH 4.0, the separation between the target and the sample impurities was 3.35; at pH5.0, the separation between the target and the sample impurities was 1.91; therefore, the 18mM potassium dihydrogen phosphate at pH2.5 was the mobile phase, which made benzoxamic acid and wheat flour impurities best separated, of which the benzohydroxamic acid retention time was 16.12min, and the impurity peak retention time in...

Embodiment 3

[0031] Weigh 2.0g (accurate to 0.01g) homogeneous flour sample in a 50mL plastic centrifuge tube, add 100 μg / mL benzohydroxamic acid standard intermediate solution 0.1mL, let stand for a period of time, add 8mL of different proportions 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), vortex mixing, ultrasonic extraction 20min, 4000r / According to the above liquid chromatography conditions, the retention time of the target peak in the sample is consistent with the standard, and the recovery rate of methanol / water is the highest at 6:4, which is 84.8%.

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Abstract

The invention belongs to the technical field of analytical chemistry, and relates to a detection method of benzhydroxamic acid in flour and flour improver, which is quantified by liquid chromatography and qualitatively assisted by gas chromatography-mass spectrometry. The determination of the content of benzohydroxamic acid by this method is simple and fast, accurate in quantification and qualitative, has high recovery rate and precision, and can meet the detection requirements of flour and flour improver samples.

Description

Technical field [0001] The present invention belongs to the field of analytical chemistry technology, relates to a method of detecting benzoxamic acid in flour and flour improvers, in particular to a liquid chromatography quantitative, gas chromatography - mass spectrometry assisted qualitative high accuracy, stability and resolution of flour and flour improver benzohydroxamic acid detection method. Background [0002] Flour is one of the main raw materials in food. In order to improve the strength of the dough, improve the processing characteristics of the dough and enhance the characteristics of the powder, prevent or resist flour aging, manufacturers often add some flour modifiers. However, some manufacturers do not meet the current effect of the improver, and will add some toxic and harmful substances to the flour or flour improver to further enhance the gluten, whiteness, fluffiness and so on of the flour. Recently, the State Administration for Market Regulation issued the "...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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