高效液相色谱法测定辣白菜中的苯甲酸

Determination of benzoic acid in kimchi by high performance liquid chromatography

目的建立高效液相色谱法测定辣白菜中苯甲酸的分析方法。方法辣白菜经前处理后用微孔滤膜过滤进样,以A-甲醇,B-乙酸铵溶液(0.02 mol/L)(A:B=5:95,V:V)为流动相,流速1 m L/min,经ZORBAX Eclipse Plus-C18色谱柱(150 mm×4.6 mm,5μm)30℃分离,在波长230 nm处检测。结果分离过程在6 min之内完成,苯甲酸保留时间为5.9 min左右,其样品加标平均回收率为100.42%。结论该方法简便、快速、稳定,实用性强,能快速的检测辣白菜中的苯甲酸。

Objective To establish a method for the determination of benzoic acid in kimchi by high performance liquid chromatography （HPLC）. Methods The kimchi sample was pretreated and filtered, and then injected into a ZORBAX Eclipse Plus-C18 column （150 mm×4.6 mm,5μm ）. The elution was performed with the mobile phase of methanol-ammonium acetate （5：95, V：V）, the flow rate was 1.0 mL/min, the temperature of column was 30℃, and the detection wavelength was 230 nm. Results The separation and detection was completed within 6 rain, the retention time of benzoic acid was about 5.9 min, and the average recovery was 100.42%. Conclution The detection method is simple, fast, stable and available, which can quickly detect the benzoic acid in kimchi.