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目的对苯并(a)芘检测国标方法的样品前处理、高效液相色谱法的色谱条件进行优化改进,以适应对大批量样本的检测。方法分别用食品中苯并(a)芘的检测国标方法和改进后的方法对油炸、烧烤样品进行前处理,用优化改进后的高效液相色谱法检测苯并(a)芘含量。结果样品量n=10,自由度v=9,∑d=0.03,计算得t=0.5357,查附表(t临界值表)双侧t 0.05/2(9)=2.262>t。结论按a=0.05水准,P>0.05,不拒绝H0,可认为国标方法的样品前处理和优化改进后的高效液相色谱法测定油炸、烧烤食品中苯并(a)芘的含量差异无统计学意义。
OBJECTIVE To optimize the chromatographic conditions of sample preparation and high performance liquid chromatography (HPLC) for the detection of benzo (a) pyrene in order to adapt to the detection of high-volume samples. Methods The samples of fried and roasted seeds were pretreated with GB method and improved method respectively. The content of benzo (a) pyrene was detected by the optimized and improved high performance liquid chromatography. Results The sample size n = 10, the degree of freedom v = 9, Σd = 0.03, calculated t = 0.5357, check the table (t critical value table) bilateral t 0.05 / 2 (9) = 2.262> t. Conclusion According to the standard of a = 0.05, P> 0.05, H0 can not be rejected. It can be considered that the content of benzo (a) pyrene in fried and grilled food Statistical significance.