反相高效液相色谱法测定食品中防腐剂和甜味剂

RHPLC Determination of Preservatives and Sweetenings in Foodstuffs

建立了高效液相色谱法测定食品中苯甲酸、山梨酸、安赛蜜、糖精钠和阿斯巴甜含量的方法。试验采用ODS-3色谱柱，以乙腈-20mmol·L^-1磷酸二氢钾溶液为流动相梯度洗脱，用紫外检测器于210nm波长处检测糖精钠和阿斯巴甜，于230nm波长处检测另外3种化合物。结果表明：当各个组分的质量浓度在10-200mg·L^-1范围内，质量浓度与峰面积呈线性关系。对5种化合物的测定作了精密度及回收率试验，所得结果在文中详述。

Reverse-phase high performance liquid chromatography was applied to the determination of benzoic acid, sorbic acid, acesulfame K, sodium saccharin and aspartame in foodstuffs. The sample was extracted with water ultrasonically, the extract was separated on ODS-3 column, and eluted with a mixed solution of acetonitrile and 20 mmol·L^-l KH2PO4 solution as mobile phase by gradient elution; UV-detections at 210 nm for sodium saccharin and aspartame and at 230 nm for the other 3 compounds were used in the determination. Linear relationships between peak area and concentration of the 5 compounds were obtained in the range of 10-200 mg·L^-1 for all of them. Tests for precision and recovery were performed and results were given in the paper.