Application of Chromatography Technology in Food Additive Detection
2024-03-07 03:08:15
Application of Chromatography Technology in Food Additive Detection
In the process of continuous development of the food industry, food additives have become an important substance in food processing. By adding food additives, the food can be extended in shelf life and the color, fragrance and taste of the food can be improved, and the safety of food additives is also There has been widespread concern, which has made food additive testing more and more standardized and has gradually formed a set of industry standards. Chromatography is one of the most common and effective detection techniques in the detection of food additives. This paper comprehensively analyzes the application of chromatographic techniques in food additive testing and puts forward relevant viewpoints for reference.
There are many types of food additives, and now there are more than 2,000 varieties, including acidity regulators, antagonists, preservatives, and spices. The emergence of food additives has greatly promoted the development of the food industry. From the perspective of function, it is mainly reflected in the following aspects: the use of food additives such as coloring agents, color-protecting agents and spices can enhance the sensory quality of foods, thereby bringing more Good taste; some food additives such as nutritional supplements can effectively enhance the nutritional value of foods and supplement the essential nutrients; through different types of food additives, food varieties can be improved and food processing is facilitated, and there are special needs in some foods. In this case, food additives can be used to meet these needs to constitute a directional processing. In short, food additives play an irreplaceable role in food processing and production, but at the same time, if the dosage and usage problems will have a negative impact, it is necessary to use food additive detection technology to provide food safety.
â’ˆ chromatographic techniques outlined <br> chromatography technique has played a significant role as the most commonly used technique in the detection of food additive process, wherein the HPLC (High Performance Liquid Chroma tography, HPLC) a wide range of applications. HPLC subdivision can be divided into adsorption chromatography, partition chromatography, exchange chromatography and gel chromatography. In the process of applying high performance liquid chromatography, it is necessary to extract effective samples and determine whether separation can be carried out, and then consider pretreatment and special treatment. After the above steps are completed, the appropriate detection instruments are screened and the relevant parameters are adjusted, and the liquid chromatography is appropriately selected and pre-experimented. In the separation process, the separation conditions need to be optimized and the separation problem should be checked. The reliability of the detection method should be ensured by quantitative correction. Finally, the detection method is demonstrated. From the point of view of HPLC, HPLC has high separation efficiency and high degree of separation, but it also requires a certain cost support, and has a good effect in the process of complex component analysis.
Gas chromatography is also one of the common techniques in the detection of food additives. In the application process, the gas is mainly used as the mobile phase, which allows the sample to be transported at a higher rate, so that the components can be in the stationary phase. The balance between the mobile phases is reached quickly, which greatly improves the detection efficiency. As the level of detector technology continues to increase, the sensitivity of gas chromatography has also increased. In addition, ion chromatography is also one of the important detection technologies in the process of food additive detection. In fact, ion chromatography is a derivative technology of high performance liquid chromatography. This technology is realized by ion exchange chromatography column. The column is mainly composed of resin, based on resin. The high degree of cross-linking and low exchange capacity reduce the injection volume, and the ion exchange resin can effectively separate the anions and cations in the flow.
2. Related experiments
The following is an explanation of the application of chromatographic techniques in the detection of food additives by HPLC experiments:
2.1 Experimental drugs and reagents The main instruments are chromatograph and UV detector; the main reagents are CH3OH (chromatographic purity), ammonia water, ammonium acid solution, sodium saccharin standard solution, benzoic acid standard solution, commercially available beverages and food samples. The sample was pretreated before the experiment, and 5.0 g of the beverage sample was placed in a beaker, heated, and the CO2 in the sample was removed by stirring, and the pH was adjusted with ammonia water as an alkali solution, and the solution was made neutral, and then filtered after dilution ( The diameter is 0.45um filter). The solid sample was first ground in a mortar, mixed and weighed, 5.0 g was placed in a colorimetric tube, dissolved in a little water, and adjusted with ammonia water as an alkali solution to prepare a neutral. Continue to add water, make up the volume, centrifuge the sample, and take the supernatant.
2.2 HPLC detection method The column size is 4.6mm*250mm, 5um, the column temperature is room temperature, the detection wavelength is 230nm, the mobile phase is CH3OH: ammonium acetate = 5:95, the concentration is 0.02mol/L, the flow rate is 1.0ml. /min. Before setting the HPLC test, set the standard curve, and draw sodium benzoate and benzoic acid into a gradient solution as a standard solution (0.02, 0.10, 0.20, 0.30, 0.40 mg/ml), and measure 10 ul of each gradient solution to determine the concentration. The peak area makes a standard working curve. After the above steps are completed, the sample is measured, and 10 ul of the treatment solution is injected and qualitatively treated with reference to the peak retention time of the standard solution, and the measurement result is calculated by the peak area.
2.3 Experimental results and discussion The calculation and analysis showed that the standard curve of sodium saccharin was y=20641.5x-30103.8, r=0.9998; the benzoic acid curve y=31479.8x+52429.4, r=0.9997. The similarity coefficient of more than 0.999 indicates that the linear relationship between sodium saccharin and benzoic acid is good. Combined with the corresponding concentration of 3 times signal to noise ratio, the detection limits of sodium benzoate and benzoic acid were calculated to be 0.15 mg/L and 0.5 mg/L. In the experiment, the above samples were tested 6 times, wherein the average content of sodium saccharin was 80 ug/ml, the relative standard deviation was 2.7%; the average content of benzoic acid was 80 ug/ml, and the relative standard deviation was 2.5%. It is found that the precision and accuracy are ideal by the recovery rate measurement, indicating that the measurement method is reliable. In the experiment, the mobile phase adopts CH3OH: ammonium acetate = 5:95, the concentration is 0.02mol/L, which can obtain ideal resolution and retention time, which is convenient for HPLC separation. The flow rate is set to 1.0ml/min. Get better separation and retention time. The separation effect was optimized by optimizing the parameters of HPLC.
3. Conclusion
Through the above experiments, HPLC has a good detection effect in the process of food additive detection, and its precision and accuracy can meet the measurement requirements. In addition to HPLC detection, both meteorological and ion chromatography can play a role in the detection of food additives. The sensitivity of gas chromatography is high, so the pretreatment of samples is required. After optimization, sorbic acid, benzoic acid and cyclamate can be optimized. Such as effective detection, the operation is relatively simple and the detection speed is faster. Ion chromatography can also effectively detect benzoic acid and sorbic acid. In the related research, it is shown that the electrostatic ion chromatography column and the silica gel coated with amphoteric active hydrochloric acid bile are used as the stationary phase, and the deionized water is used as the mobile phase for rapid detection. Citric acid, sodium saccharin, etc. In general, chromatographic technology plays an important role in the detection of food additives, which provides a guarantee for food safety production.
Beijing Baiou Bowei Biotechnology Co., Ltd. is a high-tech and high-quality biotechnology engineering company with independent research strength, experimental team and R&D team. It mainly supplies chromatographic consumables, chromatography instruments, solid phase extraction devices, chemical reagents, sample bottles and bottles. Products and services such as lamps, standards, microbiological technology, strain collection services, and ATCC product agents!
China Microbial Species Inquiry Network
In the process of continuous development of the food industry, food additives have become an important substance in food processing. By adding food additives, the food can be extended in shelf life and the color, fragrance and taste of the food can be improved, and the safety of food additives is also There has been widespread concern, which has made food additive testing more and more standardized and has gradually formed a set of industry standards. Chromatography is one of the most common and effective detection techniques in the detection of food additives. This paper comprehensively analyzes the application of chromatographic techniques in food additive testing and puts forward relevant viewpoints for reference.
There are many types of food additives, and now there are more than 2,000 varieties, including acidity regulators, antagonists, preservatives, and spices. The emergence of food additives has greatly promoted the development of the food industry. From the perspective of function, it is mainly reflected in the following aspects: the use of food additives such as coloring agents, color-protecting agents and spices can enhance the sensory quality of foods, thereby bringing more Good taste; some food additives such as nutritional supplements can effectively enhance the nutritional value of foods and supplement the essential nutrients; through different types of food additives, food varieties can be improved and food processing is facilitated, and there are special needs in some foods. In this case, food additives can be used to meet these needs to constitute a directional processing. In short, food additives play an irreplaceable role in food processing and production, but at the same time, if the dosage and usage problems will have a negative impact, it is necessary to use food additive detection technology to provide food safety.
â’ˆ chromatographic techniques outlined <br> chromatography technique has played a significant role as the most commonly used technique in the detection of food additive process, wherein the HPLC (High Performance Liquid Chroma tography, HPLC) a wide range of applications. HPLC subdivision can be divided into adsorption chromatography, partition chromatography, exchange chromatography and gel chromatography. In the process of applying high performance liquid chromatography, it is necessary to extract effective samples and determine whether separation can be carried out, and then consider pretreatment and special treatment. After the above steps are completed, the appropriate detection instruments are screened and the relevant parameters are adjusted, and the liquid chromatography is appropriately selected and pre-experimented. In the separation process, the separation conditions need to be optimized and the separation problem should be checked. The reliability of the detection method should be ensured by quantitative correction. Finally, the detection method is demonstrated. From the point of view of HPLC, HPLC has high separation efficiency and high degree of separation, but it also requires a certain cost support, and has a good effect in the process of complex component analysis.
Gas chromatography is also one of the common techniques in the detection of food additives. In the application process, the gas is mainly used as the mobile phase, which allows the sample to be transported at a higher rate, so that the components can be in the stationary phase. The balance between the mobile phases is reached quickly, which greatly improves the detection efficiency. As the level of detector technology continues to increase, the sensitivity of gas chromatography has also increased. In addition, ion chromatography is also one of the important detection technologies in the process of food additive detection. In fact, ion chromatography is a derivative technology of high performance liquid chromatography. This technology is realized by ion exchange chromatography column. The column is mainly composed of resin, based on resin. The high degree of cross-linking and low exchange capacity reduce the injection volume, and the ion exchange resin can effectively separate the anions and cations in the flow.
2. Related experiments
The following is an explanation of the application of chromatographic techniques in the detection of food additives by HPLC experiments:
2.1 Experimental drugs and reagents The main instruments are chromatograph and UV detector; the main reagents are CH3OH (chromatographic purity), ammonia water, ammonium acid solution, sodium saccharin standard solution, benzoic acid standard solution, commercially available beverages and food samples. The sample was pretreated before the experiment, and 5.0 g of the beverage sample was placed in a beaker, heated, and the CO2 in the sample was removed by stirring, and the pH was adjusted with ammonia water as an alkali solution, and the solution was made neutral, and then filtered after dilution ( The diameter is 0.45um filter). The solid sample was first ground in a mortar, mixed and weighed, 5.0 g was placed in a colorimetric tube, dissolved in a little water, and adjusted with ammonia water as an alkali solution to prepare a neutral. Continue to add water, make up the volume, centrifuge the sample, and take the supernatant.
2.2 HPLC detection method The column size is 4.6mm*250mm, 5um, the column temperature is room temperature, the detection wavelength is 230nm, the mobile phase is CH3OH: ammonium acetate = 5:95, the concentration is 0.02mol/L, the flow rate is 1.0ml. /min. Before setting the HPLC test, set the standard curve, and draw sodium benzoate and benzoic acid into a gradient solution as a standard solution (0.02, 0.10, 0.20, 0.30, 0.40 mg/ml), and measure 10 ul of each gradient solution to determine the concentration. The peak area makes a standard working curve. After the above steps are completed, the sample is measured, and 10 ul of the treatment solution is injected and qualitatively treated with reference to the peak retention time of the standard solution, and the measurement result is calculated by the peak area.
2.3 Experimental results and discussion The calculation and analysis showed that the standard curve of sodium saccharin was y=20641.5x-30103.8, r=0.9998; the benzoic acid curve y=31479.8x+52429.4, r=0.9997. The similarity coefficient of more than 0.999 indicates that the linear relationship between sodium saccharin and benzoic acid is good. Combined with the corresponding concentration of 3 times signal to noise ratio, the detection limits of sodium benzoate and benzoic acid were calculated to be 0.15 mg/L and 0.5 mg/L. In the experiment, the above samples were tested 6 times, wherein the average content of sodium saccharin was 80 ug/ml, the relative standard deviation was 2.7%; the average content of benzoic acid was 80 ug/ml, and the relative standard deviation was 2.5%. It is found that the precision and accuracy are ideal by the recovery rate measurement, indicating that the measurement method is reliable. In the experiment, the mobile phase adopts CH3OH: ammonium acetate = 5:95, the concentration is 0.02mol/L, which can obtain ideal resolution and retention time, which is convenient for HPLC separation. The flow rate is set to 1.0ml/min. Get better separation and retention time. The separation effect was optimized by optimizing the parameters of HPLC.
3. Conclusion
Through the above experiments, HPLC has a good detection effect in the process of food additive detection, and its precision and accuracy can meet the measurement requirements. In addition to HPLC detection, both meteorological and ion chromatography can play a role in the detection of food additives. The sensitivity of gas chromatography is high, so the pretreatment of samples is required. After optimization, sorbic acid, benzoic acid and cyclamate can be optimized. Such as effective detection, the operation is relatively simple and the detection speed is faster. Ion chromatography can also effectively detect benzoic acid and sorbic acid. In the related research, it is shown that the electrostatic ion chromatography column and the silica gel coated with amphoteric active hydrochloric acid bile are used as the stationary phase, and the deionized water is used as the mobile phase for rapid detection. Citric acid, sodium saccharin, etc. In general, chromatographic technology plays an important role in the detection of food additives, which provides a guarantee for food safety production.
Beijing Baiou Bowei Biotechnology Co., Ltd. is a high-tech and high-quality biotechnology engineering company with independent research strength, experimental team and R&D team. It mainly supplies chromatographic consumables, chromatography instruments, solid phase extraction devices, chemical reagents, sample bottles and bottles. Products and services such as lamps, standards, microbiological technology, strain collection services, and ATCC product agents!
China Microbial Species Inquiry Network
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