摘要
建立了高效液相色谱法同时测定果冻中安赛蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸的检测方法。果冻中的5种添加剂经溶解、定容、过滤后测定。方法:采用C18柱;流动相:乙酸铵(0.02mol/L):甲醇=90∶10;柱温:25℃;波长:230nm;检测器:二极管阵列。样品标准加入回收率为98.7%～100.4%,相对标准偏差(RSD)为0.9%～3.0%。方法简便准确,可运于果冻的常规检测。
A high performance liquid chromatographic（HPLC） method for the simultaneous determination of acesulfame, benzoic acid, sorbic acid, saccharin sodium and dehydroacetic acid in jelly was developed. Five kinds of additives in jelly were determinated simultaneously through HPLC after having been dissolved, centrifugalled and filtered. Methods： five kinds of additives were separated on a C18 column with mobile phase 0.02 mol/L NH4Ac/methanol（90：10） and column temperature 25℃, lastly the determination was conducted at 230 nm through a photo-diode array detector. The standard addition recovery rate of these samples was 98.7%- 100.4%, and the value of RSD was 0.9%-3.0%. The method is simple and accurate, and suitable for routine testing of five kinds of additives in jelly.
出处
《上海计量测试》
2013年第1期18-20,共3页
Shanghai Measurement and Testing
关键词
果冻
安赛蜜
苯甲酸
山梨酸
糖精钠
脱氢乙酸
检测
jelly
acesulfame
benzoic acid
sorbic acid
saccharin sodium
dehydroacetic acid
determination
