pH对高效液相色谱法分析苯甲酸、山梨酸、糖精钠、安赛蜜的影响与应用

The value of pH on theeffect of detectingbenzoic acid,sorbic acid,sodium saccharin andacesulfame by high performance liquid chromatography

高效液相色谱法在对肉制品等营养丰富食品中的防腐剂(苯甲酸、山梨酸)和甜味剂(糖精钠、安赛蜜)进行检验时,常常会因保留时间的漂移,影响到检测结果的判定。本文试图通过考察样品pH,流动相pH及色谱柱长度对色谱检测的影响,来有效控制保留时间的漂移现象,提高检测的准确性。研究结果表明:苯甲酸和山梨酸受流动相pH的影响最大,其保留时间和响应值均在pH6.0条件最低。流动相pH与保留时间规律性变化受色谱柱长度影响。碱性极值pH 14.0条件是提高肉制品中山梨酸的检测效率的最简单的方法。

In the inspection of meat and other nutrients rich food with preservatives（ benzoic acid,sorbic acid）and sweeteners（ sodium saccharin,Acesulfame-K）by high performance liquid phase chromatography（ HPLC）,due to shifting of the retention time,it often affects the detection results. In this paper,the effects of sample pH,mobile phase pHand column length on the detection of the chromatographic detection were investigated. The results indicate that mobile phase pHgreatly impactedbenzoic acid and sorbic acid,their retention time and response values were the lowestat pH 6.0. Regular change from pH to retention time of the mobile phase was influenced by the length of the column. The simplest method to improve t Sorbicacidsdetection efficiency in meat products is to control pHat 14.0.