| abstract |
The invention discloses a method for determining the content of prohibited additives in food seasonings, which belongs to the technical field of food safety and includes the following steps: 1) weighing a food seasoning sample; 2) leaching by adding an extract; 3) a solid phase extraction column Activation and construction; 4) Extraction purification, the beneficial effect of which is: through the standard addition recovery verification experiment, five prohibited alkaloids are added in the seasoning samples: papaverine, morphine, codeine, thebaine, and noscapine. , the recovery rate of the standard addition is basically in the range of 80% to 120% in different seasoning sample categories, and the repeatability is good, which not only meets the requirements of the experimental recovery rate, but also the process is in the pretreatment of different types of seasoning samples. By building different types of solid-phase extraction columns, the experimental time is shortened, and the quality and quantification of compound standards can solve the purchase cost and purchase difficulty of morphine-D3 and codeine-D3 internal standards. Therefore, this method is a An efficient, economical and practical detection method and means. |