高效液相色谱法测定熟肉制品中苯甲酸、山梨酸

Determination of Benzoic Acid and Sorbic Acid in Cooked Meat Products by HPLC

用液相色谱法测定熟肉制品中苯甲酸、山梨酸含量的分析方法,针对样品具有高脂肪、高蛋白的特点,可以改进相应国家标准中样品前处理方法。达到蛋白质沉淀完全、溶液易过滤,对苯甲酸、山梨酸的测定准确可靠的目的。试验结果表明,方法的相对标准偏差分别为:3.0%和3.9%;方法的添加回收率分别为:86.0～87.5%和85.0～96.7%;方法的最小检出量分别为:1.0ng和0.5ng。

This paper discusses a method for detecting benzoic acid sorbic and acid of cooked meat products with HPLC. We reform the way of pretreatments of our country＇s standard according to the samples containing high protein and high fat. As the resuit, we have achieved the goal of completely precipitating protein and easily filtering. The test result shows, the relative standard deviations of the method for benzoic and sorbic respectively are 3.0% and 3.9%, the adding recovery are 86.0% -87.5% and 85.0%-96.7% and the testing minimum quantities are 1.0ng and 0.5ng.