葡萄酒中安赛蜜、糖精钠、苯甲酸及山梨酸检测方法研究

Determination of Acesulfame Potassium, Saccharin Sodium, Benzoic Acid and Sorbic Acid in Grape Wine

在GB 5009.28—2016液相色谱法的基础上改进检测葡萄酒中山梨酸、苯甲酸和糖精钠的方法,并增加了安赛蜜的检测,使葡萄酒样品不经过前处理,一次进样就可以实现同时检测以上4种物质。方法主要通过改变流动相的pH值,改变被测物质和葡萄酒中其他物质的保留时间,增大了物质间的分离度,降低了对检测结果的干扰,得到了较为满意的结果。

Based on the liquid chromatography method in GB 5009.28—2016, the determination method of sorbic acid, benzoic acid and saccharin sodium in wine got improved. Besides, the determination of acesulfame potassium was supplemented. As a result, the four substances in wine samples（without pretreatment） could be detected simultaneously. The improved method changed the retention time of the four substances in wine through changing the p H value of the flow phase, and further increased the separation degree of the substances and reduced the interference to the determination results.