快速程序升温气相色谱法同时测定食醋中六种常见防腐剂

Rapid programmed temperature gas chromatography for simultaneous determination of six common preservatives in vinegar sample

建立了快速程序升温气相色谱法测定食醋中六种常见防腐剂(山梨酸、苯甲酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯)的方法。六种防腐剂可在3min内实现基线分离。六种防腐剂的线性范围均为20.00～400.0μg/mL,线性相关系数r≥0.99915,相对标准偏差(RSD)为2.2%～3.5%,回收率为90.1%～105.9%。该方法简单、快速、灵敏度高,并具有良好的精密度与准确度,可作为检测食醋中防腐剂的有效定量方法。

A rapid programmed temperature gas chromatography method for simultaneous determination of six common preservatives（sorbic acid,benzoic acid,methyl-p-hydroxybenzoate,ethyl-p-hydroxybenzoate,propyl-p-hydroxybenzoate,and butyl-p-hydroxybenzoate）in vinegar was developed.6 preservatives was base-line separated in 3 min.Linear ranges from 20.00 to 400.00 μg/mL for all 6 preservatives were obtained with correlation coefficients（r）larger than 0.99915,RSD of 2.2%～3.5% and the average recovery ratio of 90.1%～105.9%.This method is simple,rapid,accurate,and is suitable for the quality control of viniger samples.