采用HPLC同时快速测定酱油中的苯甲酸钠、山梨酸

Rapid and simultaneous determination of sodium benzoateand sorbic acid in soybean sauce by HPLC

食品防腐剂苯甲酸钠、山梨酸广泛应用于各种食品中，限量使用在0．5g～2／Kg．本文介绍了测定酱油中食品防腐剂苯甲酸钠，山梨酸含量的高效液相色谱法，本分析方法灵敏度高，操作简便，分析快速，整个过程约28分钟．该法本甲酸钠、山梨酸的最低检测限分别为2．4×10-7mg／ml、6．1×10-6mg／ml，变异系数分别为0．05％、0．07％．

Sodium benzoate and sorbic acid are widely used as preservtives in severval kinds offood.In thispaper,a rapid and simulitaneous method for datermination sodium benzoate and sorbic acid in soyvean sauce isdescribed, Methano 1 - 0. 02M ammonium acetate(PH4) has been used as mobile phase. The procedure issimplified,thes method can be simultaneous analysed two material at 28 minules.The lower limits of detection wer2.4×10-7mg/ml and 6. 1 ×10-6mg/ml,and the coefficient of variation were 0.05% and 0.07% for sodium benzats andsorbic acid respectively.