麵粉中過氧化二苯甲醯及偶氮二碳醯胺之分析   全文下載

Determination of Benzoyl Peroxide and Azodicarbonamide in Flour

本研究業已建立快速精確分析麵粉中過氧化二苯甲醯及偶氮二碳醯胺之高效液相層析法。前者將檢體以乙?萃取，過濾後進行高效液相層析。後者加丙酮萃取，以濾紙過濾後，於40-45°C減壓濃縮，殘留物以0.5% K2HPO4溶解後，利用高效液相層析法定量。檢體中添加1、2、4及8 ppm之過氧化二苯甲醯之回收率為99.85～101.43%，檢出限量為0.2 ppm，添加1、2、4及8 ppm之偶氮二碳醯胺之回收率為94.35～99.11%，檢出限量為0.2 ppm。兩者之變異係數皆小於10%。本計畫自民國83年11月至民國84年3月間，抽驗市售國產麵粉12件及進口麵粉33件，共計45件。依本方法檢測結果兩種漂白劑均未檢出。

High performance liquid chromatographic (HPLC) methods for the determination of benzoyl peroxide (BP) and azodicarbonamide (ADA) in flour were developed. To determine BP, the sample was extracted with acetonitrile, and after being sonicated and filtered, the solution was determined by HPLC. ADA was extracted with acetone, and an aliquot of the extract was evaporated (40-45°C). The residue was dissolved with 0.5% K2HP04, then determined by HPLC. Recovery studies of BP and ADA were performed at 1, 2, 4 and 8 ppm fortifi-cation levels in flour samples. Average recoveries were 99.85- 101.43% for BP and 94.35-99.11% for ADA. Coefficients of variation were less than 10%. Thirty three imported flours and twelve domestic flours were analyzed. No BP and ADA were found in any of the samples.