HPLC法测定人造奶油中的山梨酸盐

Determination of Sorbic Acid and Sylvine in Synthetic Cream by HPLC

人造奶油中常加入山梨酸及其钾盐防止腐败变质。我国食品卫生标准规定最大使用量为１ｇ／ｋｇ。但目前尚未查到国家标准检验方法。本文对高效液相色谱测定人造奶油中的山梨酸及其钾盐的方法和样品处理进了探讨。结果表明准确度、精密度均符合要求，平均回收率９９．６％。

Sorbic acid and sylvine are often added into synthetic cream for preventing it from decay. The permissible amount is at most 1g/kg defined by the food standard of our country. But up to now, the standard test method has not been found. The method of testing sorbic acid and its sylvine in synthetic cream by HPLC and the sample treating were studied in this paper. Results showed that both the accuracy and the precision have fulfiled their requirements. The average recovery ratio is 99.68%.