Parameter testing of other food additives

This standard specifies the gas chromatography method for methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, and butyl p-hydroxybenzoate in food. This standard is applicable to the determination of methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, and butyl p-hydroxybenzoate in soy sauce, vinegar, beverages, and jam. After acidification of the 2-principle sample, hydroxybenzoate esters are extracted with ether, concentrated near dry and re dissolved with ethanol, and separated and determined using hydrogen flame ionization detector gas chromatography. The retention time is qualitative, and the external standard method is quantitative. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade II water as specified in GB/T 6682. 3.1 Reagent 3.1.1 Anhydrous ether (C, H.OC, HR): re evaporated. 3.1.2 Anhydrous ethanol (CH, OH): premium grade pure. 3.1.3 Hydrochloric acid (HC1>). 3.1.4 Sodium chloride (NaCl). 3.1.5 Anhydrous sodium sulfate (Na, sO,). 3.1.6 Sodium bicarbonate (NaHCO:). 3.2 Reagent preparation 3.2.1 Saturated sodium chloride solution; Weigh 40g of sodium chloride (3.1.4) and add 100 mL of water to thoroughly stir and dissolve. 3.2.2 Sodium bicarbonate solution (10 g/L): Weigh 1g of sodium bicarbonate (3.1.6>), dissolve in water and dilute to 100 mL. 3.2.3 Hydrochloric acid solution (1:1): Measure 50 mL of hydrochloric acid (3.1.3) and dilute to 100 mL with water. 3.3 Standard substance 3.3.1 Methyl p-hydroxybenzoate (C, H, O.), purity ≥ 99.8%. 3.3.2 Ethyl p-hydroxybenzoate (C, HoO.), purity ≥ 99.7%. 3.3.3 Propyl p-hydroxybenzoate (C. H2O,), purity ≥ 99.3%. 3.3.4 Butyl p-hydroxybenzoate (CH: O), purity ≥ 99.7%

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