HPLC法测定番茄果脯中的安赛蜜、苯甲酸、糖精钠和山梨酸

Measurement of Acesulfame Potassium,Benzoic Acid,Saccharin Sodium,Sorbic Acid Consisted in Tomatoes Preserved Fruit by HPLC

对液相色谱法测定番茄果脯中安赛蜜、苯甲酸、糖精钠、山梨酸进行了方法优化,对色谱条件进行了调整,采用ODS-Cl8型(250mm×4.6mm,5μm)色谱柱,流动相甲醇—0.02 mol/L乙酸铵(体积比15∶85),流速为1.0mL/min,采用紫外检测器,检测波长为230 nm。方法测定结果的相对标准偏差小于2%(n=5),平均回收率安赛蜜、苯甲酸、糖精钠、山梨酸均大于90%,该法满足实验要求。

：The HPLC method to detect acesulfame potassium, benzoic acid, saccharin sodium, sorbic acid which consisted in tomatoes preserved fruits was optimized. The chromatographic column ODS - Cl8（250mm×4.6mm,5μm） was used, with mobile phase O. 02 mol/L NH4Ac ： Methanol （ volume ratio of 85 ： 15 ） and flow velocity of 1.0mL/min, and UV detector wavelength was 230 nm. The average recovery rate was above 90% , and the RSD was less than 2% （ n = 5 ） , which is suit- able for the need of experiment.