Research On The Determination Of Glycyrrhizinate And Glycerin Monocaprylate In Bakery Products

Bakery products are widely popular among consumers,which provide lots of choices for dietary habit.Glycyrrhizinate is the antioxidant which is used in bakery products such as biscuits,while,glycerin monocaprylate is the antiputrefactiva of cakes.However,the standard dose of glycyrrhiza and glycerol monocaprylate in the baked foods are clearly specified according to existing national food safety standards on the usage of food additives,but there are no standards for detection methods.Therefore,it is significate to establish the detection method of antioxidant of glycyrrhiza and glycerol monocaprylate.In this paper,the bakery products were used as the research object.Basing on the study of sample pretreatment method and chromatography conditions optimization research,a high performance liquid chromatography method has developed for the detection of glycyrrhizinate and glyceryl monocaprylate in bakery products,which can provide a theoretical basis for establish detection standard of antioxidant of glycyrrhiza and glycerol monocaprylate in bakery products.The main research contents and results are as follows:1.Determination of glycyrrhizinate in bakery products by HPLC methods.A high performance liquid chromatography(HPLC)method has been developed for the determination of glycyrrhizinate in bakery products.Sample was ultrasonic extracted by 70%ethanol,purification by mixed Anion Exchange solid Phase extraction column and then the diluted solution was determined by HPLC.External standard calibration was adopted in the determination.Glycyrrhizinate has good linear relationship in 1.0 mg/L?100.0 mg/L concentration range for the standard solutions carves,and all of the correlation coefficients(R~2)was higher than 0.9998.When adding a concentration of 10 mg/kg,30 mg/kg,100 mg/kg mixed standard solution to the negative blank sample,the average recoveries were in the range of 86.9%?110.8%,and the relative standard deviation was 0.7%?7.1%(n=6).The detection limit of quantificationg of glycyrrhizinate was 1.0 mg/kg.2.Determination of the glycyrrhizinate in actual samples.The glycyrrhizinate in bakery products,such as custard yolk lotus seed paste mooncakes,five kernels mooncakes,baked breads,custard tarts and biscuits,was detected by this method.The glycyrrhizinate have been found in the baked breads and biscuits,which contented(40.8±1.3)mg/kg,(89.4±2.4)mg/kg.The result of actual samples profiled that the method is good at using simplely with accurate and reliable results,which means that it is suitable for the determination of the glycyrrhizinate in bakery products.3.Determination of glycerin monocaprylate in bakery products by HPLC methods.A high performance liquid chromatography(HPLC)method is developed for the determination of glycerin monocaprylate in bakery products.Sample was ultrasonic extracted by acetonitrile,purification by HLB solid Phase extraction column and then the diluted solution was determined by HPLC.External standard calibration was adopted in the determination.Glycerin monocaprylate was good linear in the range of10.0 mg/L?1000.0 mg/L,and all of the correlation coefficients(R~2)is higher than0.9999.When adding a concentration of 10 mg/kg,30 mg/kg,100mg/kg mixed standard solution to the negative blank sample,the average recoveries were in the range of 81.5%?110.2%,and the relative standard deviation was 0.7%?6.7%(n=6).The detection limit of glycerin monocaprylate is 5.0 mg/kg.4.Determination of the glycerin monocaprylate in actual samples.The glycerin monocaprylate in bakery products,such as custard yolk lotus seed paste mooncakes,five kernel mooncakes,baked breads,custard tarts and,biscuits,was detected by this method.The glycerin monocaprylate has been found only in biscuits,which contented(72.4±1.7)mg/kg.The result of actual samples profiled that the method is good at using simplely with great precision,which means that it is suitable for detecting the glycerin monocaprylate in bakery products.