加压毛细管电色谱法同时测定饮料中柠檬黄和苯甲酸钠

Separation of Tartrazine and Sodium Benzoate in Beverage by Pressurized Capillary Electromatography

建立了利用反相加压毛细管电色谱技术对饮料中柠檬黄和苯甲酸钠分离检测的分析方法。采用C18毛细管色谱柱,流动相为20 mmol/L NaH2PO4∶乙腈=60∶40（V/V）,流速为0.05mL/min,采用等度洗脱,分离电压为＋2kV,检测波长为245nm,柱温为25℃。柠檬黄和苯甲酸钠可实现快速分离,峰面积的相对标准偏差（RSD）≤4.9%,回收率范围为96.5%-104.9%。实验结果表明,该方法用于饮料中柠檬黄和苯甲酸钠的分离检测简单准确可靠。

A method for the determination of tartrazine and sodium benzoate in beverage by reversedphase pressurized capillary electromatography（pCEC）was developed.The separations were performed on a reversed-phase C18 column.The mobile phase was composed of 20 mmol/L NaH2PO4-acetonitrile（60∶40,V/V）,at pump flow rate of 0.05mL/min,separation voltage of＋2kV,and with 245 nm as the UV detection wavelength.In an isocratic mode pCEC,the relative standard deviations（RSDs）of peak are less than 4.9%,and the recovery is in the range of 96.5%-104.9%.This method is a desirable approach for the analysis of beverage with good reproducibility and strong specificity.