液相色谱法测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜

Determination of Benzoic Acid, Sorbic Acid, Saccharin Sodium, and Acesulfame in Wine by Liquid Chromatography

[目的]建立同时测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜的高效液相色谱方法。[方法]样品经水浴加热除去乙醇,调节p H至中性,过滤定容后,进液相色谱仪检测,以保留时间定性,峰面积定量。[结果]该方法能同时分离苯甲酸、山梨酸、糖精钠、安赛蜜,且分离效果良好,方法检测限分别为：山梨酸1.6 mg/kg、苯甲酸2.0 mg/kg、糖精钠2.0 mg/kg、安赛蜜2.5 mg/kg。在1.0~50.0μg/m L范围内呈线性关系,相关系数均〉0.999,相对标准偏差为1.6%~3.4%（n=6）,加标回收率为92.0%~108.6%。[结论]该方法灵敏、简便、快速、准确,重复性好,适合于葡萄酒中山梨酸、苯甲酸、糖精钠、安赛蜜的同时测定。

[Objective] To establish a simultaneous multi-agent measurement method by high performance lipid chromatography to determine benzoic acid, sorbic acid, saccharin sodium, and acesulfame in wine. [Methods] Samples were heated by water bath to remove ethanol, adjusted p H to 7.0, and filtered to perform liquid chromatography, using retention time for qualification and peak area for quantification. [Results] Effective simultaneous separation was achieved of benzoic acid, sorbic acid, saccharin sodium, and acesulfame. The method＇s detection limits were 1.6 mg/kg for sorbic acid, 2.0 mg/kg for benzoic acid, 2.0 mg/kg for saccharin sodium, and 2.5 mg/kg for acesulfame. A good linearity was found within 1.0-50.0 μg/m L, with correlation coefficient 0.999, relative standard deviation of 1.6%-3.4%（n=6）, and recovery rate of 92.0%-108.6%. [Conclusion] The sensitive, simple, rapid, accurate, and reproducible method is suitable for the determination of sorbic acid, benzoic acid, saccharin sodium, and acesulfame in wine simultaneously.