HPLC法同时检测多种防腐剂的研究

Determination of multiple preservatives of the same way in food by HPLC

研究开发出一种应用高效液相色谱法(HPLC)可快速、准确和高灵敏度地检测食品中常见防腐剂的方法。该法显著优于传统的食品防腐剂检测方法,可同时测定苯甲酸(BA)、山梨酸(SA)、脱氢乙酸(DHA)、纳他霉素(NM)、富马酸二甲酯(DF)和人工合成甜味剂糖精钠(SS)等食品中常见的防腐剂。研究结果表明:(1)HPLC最优的检测条件为:采用CAPCELL PAK MGⅡ-C18色谱柱(4.6mm×250 mm,5μm),流动相:乙腈和0.02 mmol/L磷酸二氢铵,流速:1.2 mL/min,柱温:35℃,波长:220 nm;(2)在HPLC最优的检测条件下,样品中的6种防腐剂成分的指标检测结果为:平均加标回收率为85.0%～111.9%,RSD%为3.1～8.6,SS、SA、BA、NM、DF、DHA的方法检出限分别为0.02、0.07、0.08、0.11、0.05、0.06 mg/kg,检测结果符合国家标准要求。

In this study, a rapid, accurate, and high sensitivity HPLC method for determination of 6 preservatives in foods was established, using CAPCELL PAK MGⅡ-C18(250 mm×4.6 mm, 5 μm) as analytic column. The separation conditions were as follows: mobile phase, acetonitrile: 0.02 mol/L NH4H2PO4; flow rate, 1.2 mL/min; column temperature, 35 ℃; wavelength, 220 nm. In this study, the detection limits of benzoic acid, sorbic acid, dehydroacetic acid, natamycin, dimethyl fumarate and saccharin sodium were 0.02, 0.07, 0.08, 0.11, 0.05 and 0.06 mg, respectively. The recovery rates were of 85.0%~111.9% and the relative standard deviations were of 3.1%~8.6%.