HPLC法同时测定食品中苯甲酸、山梨酸、糖精钠和安赛蜜的研究

Simultaneous detection of benzoic acid,sorbic acid,sodium saccharin and acesulfame in foods by HPLC

目的:建立一种同时测定食品中苯甲酸、山梨酸、糖精钠和安赛蜜的方法。方法:样品均浆后以醋酸锌-亚铁氰化钾沉淀,超声提取,高速离心后过0.45μm滤膜,C18(250 mm×3 mm,5μm)色谱柱分离,高效液相色谱法230 nm处测定,以保留时间定性,峰面积定量。结果:该方法对4种添加剂分离较好,在1.0 mg/L～100.0 mg/L范围内呈线性关系,相关系数>0.9998;相对标准偏差0.7%～5.2%(n=6);检出限分别为:苯甲酸1.0 mg/kg、山梨酸1.0 mg/kg、糖精钠2.8 mg/kg、安赛蜜0.8 mg/kg;2个添加水平的平均回收率86.4%～110.7%。结论:该方法简便、快速、准确、回收率高,适用于食品中上述4种添加剂的同时测定。

Objective：To develop a method for simultaneous determination of benzoic acid,sorbic acid,sodium saccharin,acesulfame in food.Methods： The samples were deposited with Zn（CH3COO）2-K4[Fe（CN）6].3H2O,ultrasonic extracted,centrifuged and filtered,separated on a C18 column（250 mm×3 mm,5 μm）,detected at 230 nm by HPLC.Results： Separation of four target compounds was well.The calibration curves were linear within the range of 1.0 mg/L～100.0 mg/L;The correlation cofficient（γ）was above 0.9998 and relative standard deviation（RSD）was 0.7%～5.2%（n=6）.The limits of quantification was benzoic acid 1.0 mg/kg;sorbic acid 1.0 mg/kg;sodium saccharin 2.8 mg/kg;acesulfame 0.8 mg/kg.At two spiked level,the average recoveries rate were 86.4～110.7%.Conclusion： The method is simple,rapid and accurate with high recovery rate.So it can be used to detect these four kinds of additives in food.