高效液相色谱法测定食品中5种防腐剂和甜味剂
Determination of Five Preservatives and Sweeteners in Food by High Performance Liquid Chromatography
罗亮 1姚帮本 1吴巧1
作者信息
- 1. 安徽省产品质量监督检验研究院,安徽合肥230051
- 折叠
摘要
[目的]建立食品中5种防腐剂和甜味剂(苯甲酸、山梨酸、脱氢乙酸、安赛蜜、糖精钠)同时检测的高效液相色谱分析方法.[方法]对现行国标方法进行优化,采用ZORBAX SB-C18柱(5μm,4.6 mm×150 mum)分离,甲醇-0.02moL/L乙酸铵为流动相等度洗脱,230nm波长下进行检测.[结果]试验显示,在高、中、低3个添加浓度下,样品的回收率在74.3％ ～ 105.6％,相对标准偏差(n=6)1.09％～6.88％.同时该方法通过基质适用性的研究.[结论]该试验建立的方法准确、高效,能够同时分析测定多种不同种类食品中的防腐剂、甜味剂.
Abstract
[Objective] To establish a novel method was proposed for the simultaneous separation and determination of five food preservatives and sweeteners (benzoic acid,sorbic acid,saccharin sodium,acesulfame,dehydroacetic acid) by high performance liquid chromatography (HPLC).[Method] After optimizing the national standard method of HPLC,we adopted ZORBAX SB-C18 column (5 μm,150 mm × 4.6 mm).Mobile phase was methanol-0.02 mmol/L ammonium acetate;detection wavelength was 230 nm.[Result] Under the three added concentrations (high,middle and low),the recovery rate of sample was between 74.3％ and 105.6％.The relative standard deviation (n =6) was 1.09％-6.88％.At the same time,this method passed by the matrix applicability test.[Conclusion] This method is accurate,efficient and can be used to simultaneously detect the various preservatives and sweeteners in food.
关键词
食品/防腐剂/甜味剂/检测Key words
Food/Preservatives/Sweeteners/Detection引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据