HPLC法测定发酵面制品中苯甲酸和山梨酸的含量

Determination of Benzoic Acid and Sorbic Acid in Fermented Flour Products by HPLC

[目的]建立HPLC法测定发酵面制品中苯甲酸、山梨酸含量的方法。[方法]色谱柱为Thermo AcclaimTM C_(18)(250 mm×4.6 mm,5μm);流动相为甲醇-0.02 mol/L乙酸铵溶液(7∶93,V/V);流速1.0 mL/min;检测波长230 nm;柱温35℃。[结果]该方法具有良好的精密度与稳定性,苯甲酸、山梨酸分别在2.33～27.96、2.22～26.63μg/mL线性良好,其平均回收率分别为93.0%、94.7%。[结论]该方法简便、易操作、结果准确、重现性好,适用于发酵面制品中苯甲酸、山梨酸含量的检测。

[Objective]The research aimed to establish method for determination of benzoic acid and sorbic acid in the fermented flour productsby HPLC. [Method]The chromatographic separation was performed on Thermo AcclaimTM C18 column （250 mm×4.6 mm,5 μm）using methanol-0.02 mol / L ammonium acetate solution as mobile phase of 7 ∶93 at the flow rate of 1.0 mL/ min. The column temperature was set at 35 ℃. Thedetection wavelength was 230 nm. [Result]The method had good precision and stability.The calibration curves established showed good linearityover the concentration ranges of 2.33-27.96 （benzoic acid）,2.22-26.63 μg / mL （sorbic acid）, and average recovery was 91.8%,93.1% respec-tively. [Conclusion]The method is simple, accurate and reproducible, it is suitable for determination of benzoic acid and sorbic acid in the fer-mented flour products, it is applicable to determinte benzoic acid and sorbic acid in the fermented flour products.