UPLC同时测定风味饮料中安赛蜜、糖精钠、苯甲酸、山梨酸方法研究

Simultaneous determination of acesulfame-K,Saccharin sodium,Benzoic acid and sorbic acid in flavored-Beverage by UPLC

建立了超高效液相色谱法(UPLC)同时测定风味饮料中安赛蜜、糖精钠、苯甲酸、山梨酸4种食品添加剂检测技术。实验采用Waters ACQUITY BEHC18色谱柱(100mm×2.1mm,1.7μm),以0.02mol/L的乙酸铵-甲醇(95∶5)为流动相,柱温25℃,二极管阵列检测器在波长230nm进行检测。整个分离过程在3min内完成,HPLC检测方法至少需要12min,大大节约了检测时间。安赛蜜、糖精钠、苯甲酸、山梨酸的回收率分别为98.5%～101.3%,相对标准偏差小于0.90%。方法快速准确。

UPLC method is proposed for the simuhaneous separation and determination of four food additives, acesul- fame - K, saccharin sodium, benzoic acid and sorbic acid. The separation was achieved within 3 min by using a Wa- ters ACQUITY BEH C18 column （ 100mm 2. 2mm, 1.7 μm） with 0.02mol/L NH4Ac - methanol （95 ： 5） as mobile phase and column temperature was 25℃, the experiment had been detected at 230nm through a photo - diode array detector, the detection time need 12min at least for HPLC method. However, the time is reduced shortly by UPLC method. The average recoveries for samples ranged from 98.5% ~ 101.3%. The relative standard deviation is less than 0. 90%. The UPLC method is rapid and accurate.