HPLC法检测南酸枣糕中的合成色素、防腐剂、甜味剂、山梨酸、食品胶

Determination of artificial pigments, preservatives, sweeteners, sorbic acid and edible gum in Spondias axillaris jelly

使用HPLC法对南酸枣糕中的合成色素、防腐剂、甜味剂、山梨酸、食品胶等成分进行了测定研究。认识并掌握HPLC仪器的使用和检测方法及采用单点校正法分析数据,迅速提高了实验效率。最后利用结果数据与鲜果中营养成分、化学成分分析对比,找出其中上述成分的流失因素及添加剂含量。为进一步开发利用南酸枣资源及改进目前南酸枣糕的生产工艺提供了技术参考。

Artificial pigments,preservatives,sweeteners,sorbic acid,edible gum,etc. in Spondias axillaris jelly were determined by HPLC. The experimental efficiency was quickly raised by familiarizing with and mastering the use of HPLC instrument and determination methods and analyzing the data with the single point correction. Finally,comparison and analysis were carried out between the results of the data and the nutrient and chemical components of raw fruit to find out the factors resulting in losses of the components and the contents of additives. All these were intended to provide technological references for the further development and use of abundant local Spondias axillaris resource and the improvement of the present production process of Spondias axillaris jelly.