高效液相色谱法测定酱油和食醋中4种对羟基苯甲酸酯

Determination of 4 p-Hydroxybenzoates in soy sauce and vinegar using HPLC

建立了高效液相色谱法测定酱油和食醋中4种对羟基苯甲酸酯(对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸异丙酯、对羟基苯甲酸丙酯)含量的方法。紫外检测器254nm处测定。结果表明,4种对羟基苯甲酸酯在0.0～50.0mg/L范围内呈现良好线性关系,各组分的检出限分别为0.1mg/kg、0.2mg/kg、0.25mg/kg、0.2mg/kg(S/N=3),不同剂量的加标回收率为86.3%～101.6%,相对标准偏差(RSDs)为0.7%～3.1%。该方法简便、快速、灵敏,准确度和重现性较好,可作为酱油和食醋中测定多种对羟基苯甲酸酯类添加剂的有效方法。

Amethd was developed to detect 4 p - hydroxybenzoates （ methyl p - hydroxybenzoate, ethyl p - hydroxybenzoate, isopropyl p - hydroxybenzoate, propyl p - hydroxybenzoate） in soy sauce and vinegar by using high performance liquid chromatography （HPLC）. The p - hydroxybenzoates were re- dissolved in methanol and determined by UV -detection at wave length of 254 nm. Results showed that the calibration graphs were linear in the concentration rang of 0.0 - 50.0 mg/L. The limits of detection were 0.1 mg/kg for methyl p - hydroxybenzoate, 0.2 mg/kg for ethyl p - hydroxybenzoate, 0.25 mg,/kg for isopropyl p - hydroxybenzoate and 0.2 mg/kg for propyl p - hydroxybenzoate （ S/N = 3 ）. The aver- age recoveries were between 86.3% -101.6% with relative standard deviations （RSDs） of 0.7% -3. 1%. The method is simple, rapid, sensitive, accurate and reproducible. It can be used for the routine analysis of the p- hydroxybenzoates in soy sauce and vinegar.