高效液相色谱法检测红酒中的苯甲酸和山梨酸

Determination of Benzoic Acid and Sorbic Acid in Wine by HPLC

建立了高效液相色谱-紫外检测器法对红酒中的苯甲酸和山梨酸进行测定的方法。该方法采用Agilent Eclipse XDB-C18液相色谱柱，0.02mol／L乙酸铵：甲醇（95：5）流动相，在250nm波长下经紫外（VWD）检测器在12分钟内即可完成检测。试验结果表明，该方法样品加标回收率为90％“106％，相对标准偏差为0．65％（苯甲酸）和0．33％（山梨酸）；苯甲酸的栓出限为0．057mg／L，山梨酸的检出限为0．049mg／L。本方法操作简单、准确、快速、灵敏度高，适用于红酒中的苯甲酸和山梨酸的测定。

A method is established to determine benzoic acid and sorbic acid in wine by HPLC. The separation was achieved within 12 min by using a Eclipse XDB- C18 （ 250mm×4.6mm, 5lam ） with mobile phase 0.02 mol/L NH4Ac/ methanol（95/5）and column temperature 25℃, lastly the determination was conducted at 230 nm through a ultraviolet detector （VWD）. The results showed that the method detection limit, average recovery and relative standard were 0.057 mg/ L（benzoic acid） and 0.049 mg/L （sorbic acid）, 90% to 106% and 0.65%（benzoic acid） and 0.33% （sorbic acid） respectively. The method is simple, rapid, accurate and highly sensitive. It is suitable for determination of benzoic acid and sorbic acid in wine.