Xác định làm lượng stearoyl lactylate trong một số sản phẩm có nguồn gốc từ tinh bột bằng phương pháp sắc ký lỏng sau bước dẫn xuất hydrazine hóa

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.89-100

Bộ sưu tập: Báo, Tạp chí

ID: 460471

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Sodium stearoyl lactylate (SSL) is an emulsifying agent that significantly enhances dough volume, surface area, and structural integrity while also increasing air retention even with a small amount of yeast added. Its remarkable properties extend to improving preservation quality, facilitating finer slicing, and inhibiting microbial proliferation, thereby reducing shortening. Owing to these benefits, SSL finds extensive application in the production of starch-containing industrial products. In this study, SSL was quantified following the hydrazine derivatization stage using the HPLC-PDA method. The lactate derivative was analyzed on a C18 column with a gradient program comprising 0.1% formic acid and acetonitrile. The method was validated and met the AOAC requirements for good linearity (R2 = 1). The limits of detection (LOD) and limits of quantification (LOQ) were 2.00 mg/kg and 6.66 mg/kg SSL for bread samples
1.45 mg/kg and 4.82 mg/kg for biscuit samples. Precision was performed on spiked bread and biscuit matrices with relative standard deviations of repeatability RSDr = 1.91% and 3.07%, respectively
the relative standard deviation of reproducibility (RSDR) was 4.22% and 3.47%. Recovery values ranged between 95.1% and 105% for bread and 95.4% to 104.7% for biscuits. The validated method was subsequently applied to analyze SSL content in 20 different starchy products purchased in the Hanoi market.Sodium stearoyl lactylate (SSL) là một chất trong nhóm chất nhũ hóa thường được sử dụng trong các sản phẩm có tinh bột với tác dụng giúp tăng khả năng chịu tác động khi nhào trộn cơ học, tăng khả năng giữ khí cho bột nhào, tăng khối lượng bánh, tăng tính đối xứng, khả năng cắt mỏng, tăng khả năng bảo quản, làm giảm sự phát triển của vi sinh vật và shortening của bột, …. Trong nghiên cứu này, phương pháp HPLC-PDA được phát triển để định lượng SSL sau bước dẫn xuất hydrazine hóa. Dẫn xuất lactate được phân tích trên cột C18 với chương trình gradient pha động acid formic 0,1%/H2O và acetonitril. Phương pháp được xác nhận và đạt yêu cầu của AOAC về các thông số. Độ tuyến tính tốt (R2 =1). Giới hạn phát hiện (LOD) và giới hạn định lượng (LOQ) lần lượt là 2,00 mg/kg và 6,66 mg/kg (mẫu bánh mì)
1,45 mg/kg và 4,82 mg/kg (mẫu bánh quy). Độ chụm đối với nền bánh mì và bánh quy thêm chuẩn với độ lệch chuẩn tương đối lần lượt là RSDr = 1,91% và 3,07%
độ lệch chuẩn tương đối tái lập RSDR = 4,22% và 3,47%. Hiệu suất thu hồi ở mức 95,1 – 105% đối với mẫu bánh mì và 95,4 -104,7% đối với mẫu bánh quy. Phương pháp được áp dụng để phân tích hàm lượng SSL trong 20 sản phẩm có nguồn gốc từ tinh bột khác nhau trên thị trường Hà Nội.

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