腌制蔬菜中苯甲酸、山梨酸两种提取方法的比较

Comparative study on the two extraction methods of benzoic acid and sorbic acid in pickled vegetables

目的探讨即食腌制蔬菜中苯甲酸、山梨酸的提取方法及其测定。方法采用溶液浸出-沉淀剂沉淀蛋白脂肪-定容-经滤膜(0.45μm)过滤;滤液超声脱气,高效液相色谱分离定量。结果采用两种不同的提取方法,提取液经滤膜(0.45μm)过滤;滤液超声脱气,用液相色谱仪定量分析苯甲酸、山梨酸含量分析,两种提取方法测定结果差异无统计学意义。结论两种方法快速简便,灵敏度高,结果准确可靠,样品前处理简单,适用于高脂肪、高蛋白样品的测定。

Objective To study the extraction method and determination of benzoic acid and ,;orbic acid in pickled vegetables. Methods The two different methods were used for soaking solution, depositing protein, fixing dimension. Then the solution was filtra- ted by filter velum （0.45μm） and get rid of the gas by ultrasonic. And then the solution was separated ration by HPLC. Results The results of two different extraction methods had no significant difference （ P 〈 0. 05 ）. Conclusion This study shows that the two methods are rapid, simply and high sensitive. The data is accurate and reliable. So it is an effective method of＇ determination for fattiness and high protein samples.