话梅中苯甲酸和山梨酸含量的测定方法

Determination of Benzoic Acid and Sorbate Acid in Preserved Plum

比较了高效液相色谱测定话梅食品中苯甲酸和山梨酸含量2种前处理方法(超声萃取法和加沉淀剂法)。结果表明,超声萃取处理后样品色谱图基线不稳,杂峰较大较多;超声萃取处理时苯甲酸和山梨酸的相对标准偏差为2.779%和2.291%,而加入沉淀剂处理后二者的相对标准偏差分别为2.326%和2.049%;超声萃取法苯甲酸和山梨酸的回收率分别为106.1%和104.9%,沉淀剂法苯甲酸和山梨酸的回收率分别为98.7%和91.7%。2种前处理方法虽有一定差异,但均符合检验要求。

Two pretreatment methods tor determination of benzoic acid and sorbate acid in preserved plum were compared by high performance liquid chromatography（HPI,C）. When samples were treated by uhrasonie extraction the baseline of HPLC map was instable and the residual deviations of benzoic acid and sorbate acid were 2. 779% and 2. 291%. However, when samples were treated with zinc acetate and potassium, the residual deviations were 2. 326% and 2. 049% respectively. The recovery rates of benzoic acid and sorbate acid were 106. 1% and 104. 9% when samples were treated by uhrasonic and they were 98.7% and 91.7% by the other treatment.