摘要
目的建立能够快速、准确测定多种类成品菜肴中胆固醇含量的气相色谱方法。方法试样用无水乙醇和氢氧化钾溶液在80℃皂化0.5 h,加入超纯水涡旋混匀后通过25 mL正己烷提取两次,在真空条件下蒸发至干后用无水乙醇复溶,以HP-5毛细管柱(30 m×0.25 mm,0.25μm)分离气相色谱法测定,外标法定量。结果胆固醇在2.5~250μg/mL浓度范围内线性良好,相关系数0.9999;方法检出限为0.25 mg/100 g可食部,定量限为0.75 mg/100 g可食部;选取3个代表性样品根据其胆固醇本底含量进行三水平浓度加标回收试验,平均加标回收率范围在91.1%~101%,相对标准偏差不超过5%;应用本方法检测38份成品菜肴中的胆固醇,结果表明,15份纯素菜肴中胆固醇含量范围为未检出~10.3 mg/100 g可食部,14份荤素结合菜肴中胆固醇含量范围为2.34~80.2 mg/100 g可食部,9份纯荤菜肴的胆固醇含量范围为25.4~288 mg/100 g可食部。结论相比于国标检测方法,本方法在保证准确度和灵敏度要求的同时操作简便,对实验人员更友好,可满足高效快速检测多种成品菜肴中胆固醇成分的需求。
OBJECTIVE To establish a rapid and accurate method for the determination of cholesterol in a variety of finished dishes.METHODS The samples were saponified with ethanol and potassium hydroxide solution at 80℃for 0.5 h,then vortexed and mixed fully with ultrapure water,and extracted twice with 25 mL n-hexane.The extracting solution were evaporated to dryness under vacuum and redissolved by ethanol,finally determined by gas chromatograph.The sample loading solution was separated by HP-5 capillary column(30 m×0.25 mm,0.25μm)and quantified with external standard method.RESULTS The method had good linearity in the concentration range of 2.5-250μg/mL for cholesterol and the correlation coefficient was 0.9999.The detection limit was 0.25 mg/100 g edible part,and the limit of quantification was 0.75 mg/100 g edible part.Three representative samples were picked for spiked recovery experiments with three concentration levels according to their content of cholesterol.The average recovery rates ranged from 91.1%to 101%,and the relative standard deviations were not more than 5%.The content range of cholesterol in 15 vegan dishes was from negative to 10.3 mg/100 g edible part,in 14 dishes contained meat and vegetable was from 2.34 to 80.2 mg/100 g edible part and in 9 pure meat dishes was from 25.4 to 288 mg/100 g edible part.CONCLUSION Compared with the national standard method,the method is simple to operate and more friendly to the experimenter while ensuring the accuracy and sensitivity requirements.It can meet the needs of efficient batch determination of cholesterol in a variety of finished dishes.
作者
陈婧
胡争艳
张京顺
汤鋆
王立媛
Chen Jing;Hu Zhengyan;Zhang Jingshun;Tang Jun;Wang Liyuan(Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou 310051,China)
出处
《卫生研究》
CAS
CSCD
北大核心
2023年第6期885-889,895,共6页
Journal of Hygiene Research
基金
中国食物成分监测项目。
关键词
胆固醇
成品菜肴
气相色谱法
皂化
cholesterol
dishes
gas chromatography
saponification
作者简介
陈婧,女,硕士,技师,研究方向:理化检测技术,E-mail:chenj@cdc.zj.cn;通信作者:王立媛,女,硕士,主任技师,研究方向:理化检测技术,E-mail:lywang@cdc.zj.cn。
