摘要
建立HPLC法测定凉拌菜中苯甲酸、山梨酸和糖精钠含量的方法。色谱柱为Thermo AcclaimTM C18（250mm×4.6mm,5μm）;流动相：甲醇-0.02mol/L乙酸铵溶液（10∶90）;流速：1.0mL/min;检测波长：230nm;柱温：35℃。结果表明：该方法具有良好的精密度与稳定性,苯甲酸、山梨酸和糖精钠分别在0.457～18.28,0.214～8.576,0.40～16.00μg/mL范围内线性良好,其平均回收率分别为101.73%,98.65%,99.79%。实验结果表明该方法简便、结果准确、重现性好,用于凉拌菜中苯甲酸、山梨酸及糖精钠的含量测定,为凉拌菜中添加剂的检测奠定了基础。
To establish the method for determination of benzoic acid, sorbic in the cold dishes by HPLC. The chromatographic separation is performed column using methanol-0.02 mol/L ammonium acetate solution as mobile p rate of 1.0 mL/min. The column temperature is set at 35 ℃. The detecti The result shows that the method has good precision and stability, the calibration curves established show good linearity over the concentration ranges of 0. 457-18.28 （benzoic acid）, 0. 214-8. 576 （sorbic acid）, 0. 40-16. 00 μg/mL（sodium saccharine）, and the average recovery is 101. 73%, 98.65%, 99.79% respectively. The method is simple, accurate and reproducible, it is suitable for determination of benzoic acid, sorbic acid and sodium saccharine in the cold dishes, and has laid the foundation for the detection of common additive in the cold dishes.
出处
《中国调味品》
CAS
北大核心
2016年第6期132-134,共3页
China Condiment
基金
贵州省食品
保健食品和化妆品监测检测平台(黔科平台[2012]4001)
