HPLC法测定熟肉制品中苯甲酸、山梨酸和脱氢乙酸的含量

Determination of benzoic acid,sorbic acid and dehydroacetic acid in cooked meat products by HPLC

建立HPLC法测定熟肉制品中苯甲酸、山梨酸和脱氢乙酸含量的方法。色谱柱为Thermo Acclaim TM C18（250 mm×4.6 mm,5μm）;流动相：甲醇-0.02 mol/L乙酸铵溶液（7：93,v/v）;流速：1.0m L/min;检测波长：230 nm;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、山梨酸和脱氢乙酸分别在1.17~27.96、1.11~26.63、1.08~25.89μg/m L范围内线性良好,其平均回收率分别为90.4%、94.4%、86.8%。实验结果表明该方法简便、结果准确、重现性好,适用于熟肉制品中苯甲酸、山梨酸及脱氢乙酸的含量测定,为熟肉制品中添加剂的检测奠定了基础。

To establish the method for determination of benzoic acid, sorbic acid and dehydroacetic acid in cooked meat products by HPLC, chromatographic separation was performed on Thermo Acclaim TM C18 column using methanol- 0.02 mol/L ammonium acetate solution at the ratio of 7 ： 93 as mobile phase, and the flow rate of 1.0mL/ min. The column temperature was 35℃ The detection wavelength was 230 nm. Result showed the method was accurate and stable. The calibration curves showed good linearity over the concentration ranges of 1.17 - 27.96 （benzoic acid）, 1.11 - 26.63 （sorbic acid） and 1.08 - 25.89 μg/mL （dehydroacetic acid）. The average recovery was 90.4%, 94.4% and 86.8% respectively. The method was simple, accurate and reproducible. It was suitable for determination of benzoic acid, sorbic acid and dehydroacetic acid in cooked meat products. It provided a foundation for the detection of common food additives in cooked meat oroducts.