Abe-Onishi Yukiko, Yomota Chikako, Sugimoto Naoki, Kubota Hiroki, Tanamoto Kenichi
National Institute of Health Sciences, Division of Food Additives, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
J Chromatogr A. 2004 Jun 25;1040(2):209-14. doi: 10.1016/j.chroma.2004.03.059.
An HPLC method on C18 column using a gradient mobile phase is proposed for the separate determination of residual benzoyl peroxide (BP) and benzoic acid (BA) in flour and wheat products. The recoveries obtained were quite excellent, from 96.0 to 99.3% for BP added to the flour, and 91.3% for BA added to the flour. Analysis of 10 samples of commercial foods such as flour and wheat products, detected 0.7 microg/g of BP in imported noodles. Furthermore, we successfully verified the existence of BP by LC-MS. These methods are simple and reliable for determination and verifying the amount of BP and BA in foods since now the use of BP as a food additive is permitted in many countries.
提出了一种在C18柱上使用梯度流动相的高效液相色谱法，用于分别测定面粉和小麦制品中残留的过氧化苯甲酰（BP）和苯甲酸（BA）。获得的回收率相当出色，添加到面粉中的BP回收率为96.0%至99.3%，添加到面粉中的BA回收率为91.3%。对10份商业食品样本（如面粉和小麦制品）进行分析，在进口面条中检测到0.7微克/克的BP。此外，我们通过液相色谱-质谱联用成功验证了BP的存在。由于目前许多国家允许将BP用作食品添加剂，这些方法对于测定和验证食品中BP和BA的含量而言简单且可靠。
