高效液相色谱法同时检测食品中安赛蜜、苯甲酸、山梨酸、糖精钠的影响因素分析

Analysis of influencing factors of the determination of acesulfame potassium, benzoic acid, sorbic acid and saccharin sodium by high performance liquid chromatography

目的分析高效液相色谱法(high performance liquid chromatography,HPLC)检测食品中安赛蜜、苯甲酸、山梨酸、糖精钠等添加剂含量时的各种影响因素。方法从流动相比例、流动相pH、样品基质、流动相乙酸铵浓度、柱温、标准曲线溶液储存时间等方面判断各因素对色谱分析结果的影响。结果随流动相中乙酸铵浓度降低,柱温升高,4种物质的保留时间缩短,其中乙酸铵的浓度对糖精钠的影响最大。流动相pH对安赛蜜和糖精钠保留时间无影响,而苯甲酸和山梨酸随流动相pH升高保留时间缩短,其对山梨酸影响最大。样品pH对保留时间有影响,但并不影响分析结果。乙醇含量对保留时间无影响,标准曲线溶液4℃冰箱密封保存,一周内各浓度峰面积变化不显著(P>0.05)。结论安赛蜜、苯甲酸、山梨酸、糖精钠分析会受各种色谱条件影响,标准曲线溶液4℃冰箱密封保存一周内有效。

Objective To analyze various influencing factors in the determination of acesulfame potassium, benzoic acid, sorbic acid, sodium saccharin and other additives in food by high performance liquid chromatography（HPLC）. Methods The effects of mobile phase ratio, mobile phase p H, sample matrix, ammonium acetate concentration, column temperature and standard curve solution storage time on the determination results of chromatographic analysis were investigated. Results With the decrease of ammonium acetate concentration in the mobile phase and the increase of column temperature, the retention time of the 4 substances were shortened, and the concentration of ammonium acetate had the greatest influence on sodium saccharin. The p H of mobile phase had no effect on the retention time of acesulfame potassium and sodium saccharin, while the retention time of benzoic acid and sorbic acid were decreased with the increase of the mobile phase p H, and sorbic acid had greatest effects. The ethanol content had no effect on the retention time. The standard curve solution was sealed and stored in a refrigerator at 4 ℃. The peak area of each concentration was not significantly changed within one week（P0.05）. Conclusion The analysis of acesulfame potassium, benzoic acid, sorbic acid and sodium saccharin is affected by various chromatographic conditions. The standard curve solution is sealed in a refrigerator at 4 ℃ for 1 week.