高效液相色谱法测食品中的阿斯巴甜新旧国标方法的比对

The contrast between the new and the old national standard method Determination of aspartame in food by HPLC

根据阿斯巴甜易溶于水、甲醇和乙醇等极性溶剂而不溶于脂溶性溶剂的特点,将不同分类的样品经不同前处理后用水提取阿斯巴甜,提取的溶液注入高效液相色谱仪,经反相色谱分离,根据保留时间定性和峰面积比较进行定量,这是一种较为成熟的分析方法。新的国标方法 GB5009.263-2016对比旧国标GB 22254-2008进行了大量改进,文章对比分析了这两种国标方法,讨论新方法的优点,希望对食品检验的工作人员有一定的帮助。

According to aspartame soluble in water, methanol and ethanol solvent and insoluble in lipophilic solvents, different classifcation samples with different pretreatment after water extraction of aspartame, extraction solution was injected into the HPLC by reversed-phase chromatography separation, according to the retention time and peak area were compared qualitatively quantitatively. This is a mature analysis method. Compared with the old national standard method GB 22254-2008, the new national standard method method GB 5009.263-2016 has made a lot of improvements. This paper compares the two national standard methods, discusses the advantages of the new method, and hopes to help the staff in food inspection.