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Wheat flour benzoyl peroxide highly effective liquid phase chromatography detection method

A technology of benzoyl peroxide and high-performance liquid chromatography, which is applied in the detection field, can solve the problems that it is difficult to ensure the complete reduction of benzoyl peroxide, the measurement cycle of colorimetry is long, and the taste of noodle products is affected, so as to achieve complete reaction Thorough, simple sample preparation, and simple method results

Inactive Publication Date: 2008-07-02
TIANJIN FOOD RES INST
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Problems solved by technology

However, in order to one-sidedly pursue the whiteness of flour, unscrupulous manufacturers in the market add excessive amounts of benzoyl peroxide, which not only affects the taste of flour products, but also causes people to ingest a large amount of its decomposition products, which is harmful to human health.
At present, the detection methods of benzoyl peroxide include gas chromatography, colorimetry, etc., and the gas chromatography sample pretreatment is complicated and time-consuming, and it is difficult to ensure that the whole reduction of benzoyl peroxide during sample pretreatment easily causes measurement errors, and The colorimetric method has a long measurement cycle and cumbersome operation

Method used

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  • Wheat flour benzoyl peroxide highly effective liquid phase chromatography detection method
  • Wheat flour benzoyl peroxide highly effective liquid phase chromatography detection method
  • Wheat flour benzoyl peroxide highly effective liquid phase chromatography detection method

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Embodiment Construction

[0014] The concentration of benzoyl peroxide in wheat flour is detected by high performance liquid chromatography:

[0015] 1. Selected reagents:

[0016] Methanol (chromatographically pure)

[0017] Absolute ethanol (analytical pure)

[0018] Ammonium acetate solution (0.02mol / L): Weigh 1.54g of ammonium acetate, add water to dissolve in 1000mL, and filter through a 0.45um filter membrane.

[0019] Potassium iodide solution (150g / L): Weigh 15.00g of potassium iodide, add water to dissolve in 100mL.

[0020] Sodium thiosulfate solution (100g / L): Weigh 10.00g of sodium thiosulfate, add water to dissolve in 100mL.

[0021] Sodium bicarbonate solution (20g / L): Weigh 2.00g of sodium bicarbonate, add water to dissolve in 100mL.

[0022] Benzoic acid standard stock solution: Accurately weigh 0.1000g of benzoic acid, add 5mL of sodium bicarbonate solution (20g / L), heat to dissolve, transfer to a 100mL volumetric flask, add water to make up to 100mL. The concentration of benzoic ...

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Abstract

A high-performance liquid chromatograph method for detecting benzoyl peroxide in wheat flour is carried out according to following steps of: (1) sample pre-treatment including adding absolute ethanol in a sample, infiltrating, mixing by a mixer, standing, adding potassium iodide solution to the mixer, mixing uniformly, standing, adding sodium hyposulfite solution, adding water to a predetermined volume, mixing by the mixer, standing for stratification, sucking the supernate, and filtering with a filter membrane to obtain a sample filtrate; (2) feeding the sample filtrate and a standard benzoic acid solution in a high-performance liquid chromatograph, and testing the benzoic acid concentration in the sample according to the chromatographic conditions; and (3) calculating the concentration of benzoyl peroxide in the sample according to the formula X=A*V*0.992 / (m*1000). The invention has the advantages of (1) advanced method, (2) high detection accuracy, and (3) simple and easy method.

Description

Technical field: [0001] The invention belongs to a detection method, in particular to a high performance liquid chromatography detection method for benzoyl peroxide in wheat flour. Background technique: [0002] Benzoyl peroxide is a flour improver that can increase the whiteness of flour and improve the quality grade of flour. my country's national standard GB2760-1996 stipulates that the maximum dosage is 0.06g / kg. However, in order to one-sidedly pursue the whiteness of flour, unscrupulous manufacturers in the market add excessive amounts of benzoyl peroxide, which not only affects the taste of flour products, but also causes people to ingest a large amount of its decomposition products, which is harmful to human health. At present, the detection methods of benzoyl peroxide include gas chromatography, colorimetry, etc., gas chromatography sample pretreatment is complicated and time-consuming, it is difficult to ensure the full reduction of benzoyl peroxide during sample ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G06F19/00
Inventor 郭小莉李莹王安孙晶晶王悦随欣兰翔张颖璐程杨
Owner TIANJIN FOOD RES INST
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