摘要
建立了测定食品中苯甲酸、山梨酸、甜蜜素、糖精钠的HPLC／MS分析方法。样品中的添加剂用水提取，经HPLC分离后，在ESI负离子模式下检测。4种添加剂测定的线性范围均为10～5000ng／mL，检出限均优于0．1mg／kg；各组分加标回收率分别为：苯甲酸92．1％-96．7％，山梨酸92．3％～94．4％，糖精钠94．0％～97．3%，甜蜜素95．1％～96．9%。
A method of determination for benzoic acid, sorbic acid, sodium cyclamate and saccharin sodium in foods by HPLC/MS is established. The food additives were extracted from the sample by water, after separated with a HPLC column, detected under ESI negative ion modes. The calibration curves of this four food additives are linear in the range of 10-5 000 ng/mL, and the detection limits are all better than 0.1 mg/kg, the average recoveris are 92. 1%-96.7% （benzoic acid）, 92.3%-94.4% （sorbic acid）, 94. 0%-97.3% （saccharin sodium）and 95.1%- 96.9% （sodium cyclamate）.
出处
《粮食与食品工业》
2010年第3期60-62,共3页
Cereal & Food Industry
