摘要
食品中防腐剂是为了让食品保藏比较长的时间。由于苯甲酸具有毒性小的特点,所以常用来作食品的防腐材料。使用反相高效液相色谱法(RP-HPLC)实现两种组分的同时测定,样品处理的方法不同,对检测结果会有影响。本文利用蛋白沉淀和水蒸气蒸馏两种方法对酵母提取物进行前处理,采用HPLC法,用ODS色谱柱(Hypersil ODS2.5μm4.6×150mm),以甲醇/0.02mol/L乙酸铵溶液(5∶95pH5.4)代替乙腈/磷酸盐作为流动相,柱温25℃,检测波长230nm,流速1.0mL/min,恒速洗脱,测定提取物中苯甲酸、山梨酸含量。结果表明,蛋白沉淀法操作简单、快速,适用于苯甲酸、山梨酸含量较高样品的快速测定,但会减少色谱柱的使用寿命;水蒸气蒸馏法处理后的样品干扰物质较少,适用于大量样品的日常检验,对色谱柱损坏较轻,但样品前处理时间较长。
Benzoic acid and its sodium salt is the most commonly used as the food preservatives.The determination of Benzoic acid by High performance liquid chromatography was investigated in this paper.The experimental conditions were optimized to get better detection limit.In this article,benzoic acid and sorbic acid from yeast extraction were determined by HPLC.The yeast extraction was pre-treated by protein precipitation and steam distillation.The chromatographic column was Hypersil ODS（2.5μm4.6×150mm）,The mobile phase was methylalcohol-0.02mol/L ammonium acetate solution,the column temperature was 25℃,the flow-rate was1.0mL/min and the UV detective wave length was 230 nm,the eluting was at the constant flow-rate in the determining the content of the preservatives.The results showed that the protein precipitation method was better in the Rapid Determination of higher content of benzoic acid,sorbic acid.While steam distillation is better for ordinarily a large amount of samples.
出处
《中国食品添加剂》
CAS
北大核心
2010年第1期218-222,共5页
China Food Additives
