蜂蜜酒中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸含量测定

Determination of Acesulfame K, Benzoic Acid, Sorbic Acid, Sodium Saccharin and Dehydroacetic Acid in Honey Wine

建立高效液相色谱法同时测定蜂蜜酒中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸5种食品添加剂的检测方法。采用高效液相色谱法,Tech mate ST PAK C18 ES（4.6 mm×150 mm;5μm）色谱柱进行分离,流动相为甲醇：乙酸铵溶液（0.02 mol/L）（体积比5∶95）,流速1.0 m L/min,检测波长230 nm。各物质在0.20~20μg/m L范围内呈良好的线性关系。相关系数为0.99951~0.99998,精密度良好,加标回收率92.0%~102.0%,相对标准偏差（RSD）在1.05%~2.58%。该方法准确度较高,重现性好,操作简便,能在20 min内将5种添加剂完全分离,适合蜂蜜酒中添加剂的日常检测。

Detection method for simultaneous determination of 5 kinds of food additives namely acesulfame K, benzoic acid, sorbic acid, Sodium saccharin and dehydroacetic acid in honey wine by HPLC was made. Using high performance liquid chromatography, Tech mate ST PAK C18 ES （4.6 mm×150 mm; 5μm） were isolated from the column, the mobile phase was methanol： 0.02 mol/L ammonium acetate buffer solution （5 ： 95, V/V）, flow rate of 1.0 mL/min, the detection wave length was 230 nm. The materials in the 0.20-20 μg/mL showed good linear relationships, the correlation coefficient were 0.99951-0.99998, good precision, recovery rate were 92.0 %-102.0 %, RSD were 1.05 %-2.58 %. The method had high accuracy, and it had good reproducibility, and simple operation, can be completely separated within 20 min of 5 kinds of additives, applicable for routine determination of common food additives in honey wine.