高效液相色谱法测定酱腌菜中6种对羟基苯甲酸酯

6 p-Hydroxybenzoates Determination in Pickled Vegetable by High Performance Liquid Chromatography

建立了一种高效液相色谱法同时测定酱腌菜中6种对羟基苯甲酸酯(对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸异丙酯、对羟基苯甲酸丙酯、对羟基苯甲酸异丁酯、对羟基苯甲酸丁酯)含量的检测方法。样品用乙醇水溶液提取,经Oasis HLB固相萃取柱净化,甲醇定容后,紫外检测器于波长为258 nm的条件下测定。6种对羟基苯甲酸酯在0.1～50.0 mg/L范围内呈良好的线性关系,检出限分别为0.1 mg/kg、0.1 mg/kg、0.1 mg/kg、0.1 mg/kg、0.2 mg/kg、0.2 mg/kg(S/N≧3),添加平均回收率85%～110%,RSD<10%。该方法灵敏度高,选择性好,回收率高,简单快捷,能满足常规检测及酱腌菜安全控制的需要。

A high performance liquid chromatography method was developed for 6 p-hydroxybenzoates （methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate,isopropyl p-hydroxybenzoate,propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate） determination of in pickled vegetable. Samples were extracted with aqueous solution of ethanol and centrifuged. The sample extracts were cleaned up by Oasis HLB solid-phase extraction cartridge and then were determined by methanol-UV detection at wave length of 258 nm. The Calibration graphs was linear in the concentration rang of 0.1-50.0 mg/L. The limits of detection were 0.1 mg/kg for methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate , propyl p- hydroxybenzoate and 0.2 mg/kg for isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate（S/N=3）. The average recovery is in the rang of 85%-110%, with RSD not less than 10%. The method is simple and reliable. It can be used to analyze 6 p-hydroxybenzoates in pickled vegetable with satisfactory results.