以高效離子層析法分析食品中磷酸鹽類成分

本研究建立以高效離子層析法(high Performance ion chromatography, HPIC)進行食品中磷酸鹽、焦磷酸鹽及三聚磷酸鹽等磷酸鹽類之檢驗方法，取均質後之檢體，加去離子水萃取，萃取液加入二氯甲炕使蛋白質沉澱，離心後取上清液經微孔濾膜過濾後，取濾液以離子層析儀進行含量檢測。離子層析條件部分，以IonPac AS 11 (4 mm)+IonPac AG 11 (4 mm)層析管柱進行分離，以30 mM-80mM NaOH溶液為移動相，Suppressed Conductivity為檢出器進行檢測。空白魚丸檢體添加磷酸鹽類標準溶液使其濃度各為100及1000μg/g進行回收試驗，其回收率分別為磷酸鹽94.7及96.2%，變異係數為6.7及2.5%；焦磷酸鹽之回收率為83.6及104.2%，變異係數為4.3及3.7%；三聚磷酸鹽之回收率為85.5及95.5%，變異係數為6.5及2.6%，顯示本方法對磷酸鹽、焦磷酸鹽及三聚磷酸鹽之回收狀況良好。抽購市售生鮮冷凍水產品8件及魚漿製品11件，合計19件，經檢驗結果以磷酸鹽計其含量為未檢出～0.35g/kg，均低於食品添加物使用範圍及限量暨規格標準中有關磷酸鹽類限量3g/kg之規定。

關鍵字

磷酸鹽；焦磷酸鹽；三聚磷酸鹽；高效離子層析法

並列摘要

A method was developed to analyze the contents of 3 phosphates in foods by high performance ion chromatography (HPIC) in this study. Phosphate, pyrophosphate and tripolyphosphate were extracted from foods using D. I. water followed by protein denaturation with dichloromethane. The extracts were analyzed by HPIC with suppressed conductivity detector. The IonPac AS 11 (4 mm) + IonPac AG 11 (4 mm) column was used for the separation with 30 mM-80 mM NaOH was used as mobile phase in HPIC. The recoveries of phosphates (100 and 1000 μg/g) spiked in fish ball were as follows: phosphate 94.7 and 96.2%, pyrophosphate 83.6 and 104.2%, tripolyphosphate 85.5 and 95.5%. The coefficients of variation were as follows: phosphate 6.7 and 2.5%, pyrophosphate 4.3 and 3.7%, tripolyphosphate 6.5 and 2.6%. The 3 phosphates were detected in 19 various fish products with a concentration range of not detected -0.35 g/kg, all below the Scope and Application Standards of Food Additives for phosphates (3 g/kg).

並列關鍵字

phosphate ； pyrophosphate ； tripolyphosphate ； high performance ion chromatography

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以高效離子層析法分析食品中磷酸鹽類成分

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