食品中防腐剂丙酸钠、丙酸钙检测方法的研究

Research on the determination of sodium propionate and calcium propi-onate as preservatives in food by HPLC

本文采用高效液相色谱仪(配紫外检测器),摸索出对食品中的防腐剂丙酸钠(钙)的测定的色谱条件和月饼、蛋糕、豆腐干、酱油、面条等食品的前处理方法,并能同时检测双乙酸钠等2种防腐剂,进行准确的定性和定量测定的研究。标准曲线有较好的线性关系,方法回收率达90%以上;RSD < 3.0%,精密度高;方法最低检出限为0.03g/kg,方法定量限为0.1

By using the high performance liquid chromatography （including UV detector）, chromatogram conditions of emerging peak and pretreatment methods of moon-cake, cake, dry soybean curd ,sausage and noodle etc had been studied in this paper. At the same time, sodium diacetate can be determined, and its qualitative and quantitative tests in this method have been done. The experimental results show that linear relation of this method is preferable ,recovery of this method was more than 90%; RSD 〈3.0%, precision of this method is high and the least detecting concentration of this method is 0.03g/kg, the least guantitative detecte limit of this method is 0.10g/kg.