HPLC测定中添加剂前处理方法的探讨

Pretreatment methods for simultaneous determination of food additives in yogurt by HPLC

探讨了HPLC测定酸奶中苯甲酸、山梨酸、糖精钠的前处理方法,选用在文献中曾用的4种化学沉淀剂,通过实验与传统的蛋白质沉淀剂相对比后,得出无水乙醇可替代质量浓度106 g/L亚铁氰化钾溶液-219 g/L乙酸锌溶液的结论。采用C18反相柱,以甲醇∶乙酸铵(质量浓度1.54 g/L)=5∶95为流动相,紫外检测器在230 nm处检测。通过对两种乳制品的对比实验,用无水乙醇沉淀蛋白质效果好,测定结果与传统方法最相近,苯甲酸、山梨酸、糖精钠的相对标准偏差分别是1.091%,1.314%,1.019%,平均加标回收率分别是98.7%,102.7%,98.4%。实验结果表明,该方法操作简便、快速,精密度和准确度较好。

Investigation of pretreatment methods in determination of benzoic acid, sorbic Acid and sodium saccharin in Yogurt by HPLC. Selects four kinds of Chemistry agent that had be used in the references. After compared with the traditional protein precipitation agent through experiments, Ethanol can be identified as a 106 g/L ferrous potassium cyanide solution and 219 g/L Zinc acetate solution alternatives. The sample was analyzed on a C18 reversed-phase column with a mobile phase of methanol and ammonium acetate（5∶95, V/V）, 230 nm UV detection. Through to two kind of dairy products＇ opposite experiments, precipitates the protein effect with the absolute ethyl alcohol to be good, the determination result and the traditional method are closest. benzoic acid, sorbic acid, saccharin sodium relative standard deviation is1.091%,1.314%,1.019% with the average recoveries of 98.7%,102.7%,98.4%。The results show that the method was simple, rapid with the better accuracy and precision.