摘要
建立了超高效液相色谱同时测定食醋中6种防腐剂的分析方法。6种化合物经Waters BEHC18(1.7μm,2.1mm×50mm)色谱柱分离,以0.01mol/L乙酸铵(pH 5.0～5.5)和乙腈为流动相进行梯度洗脱,用二极管阵列检测器在波长240nm处进行检测。结果表明:6种防腐剂在8min内可获得良好的分离,加标回收率在93.42%～96.28%之间,相对标准偏差(RSD)在0.75%～1.59%之间。该方法操作简单,灵敏度高,重复性好,可作为检测食醋中防腐剂的方法。
Ultra performance liquid chromatography method is developed for the determination of six kinds of preservatives in vinegar. The analytes are separated by a Waters BEH C18 column （1.7 μm, 2.1 mmX50 mm） using 0.01 mol/L of NH4Ac（pH 5.0~5.5）and acetonitrile as mobile phases for gradient elution. A diode array detector is used to detect at 240 nm. The results indicate that six kinds of preservatives are well separated within 8 rain. The recoveries at spiked levels range from 93.42% to 96.28%, the relative standard deviations （RSD） range from 0. 75% to 1.59%. With the advantages of simplicity, sensitivity and repeatability, the method could meet the requirements for determination of preservatives in vinegar.
出处
《中国调味品》
CAS
北大核心
2013年第6期93-96,共4页
China Condiment
关键词
超高效液相色谱
食醋
防腐剂
检测波长
ultra performance liquid chromatography
vinegar
preservatives
wavelength detection
