高效液相色谱法测定食品中安赛蜜、山梨酸、苯甲酸、糖精钠、脱氢乙酸的过程优化研究

An Investigation on the Optimized Determination Process on Acesulfame Potassium, Sorbic acid, Benzoic acid, Sodium saccharin and Dehydroacetic Acid via High Performance Liquid Chromatography

通过在流动相中引入甲酸并调控梯度程序里流动相中有机相的比例,优化了应用于食品中安赛蜜、苯甲酸、山梨酸、糖精钠及脱氢乙酸等甜味剂和防腐剂检测的高效液相色谱测定法。结果表明,测定方法的优化有效地避免了组分间的相互干扰,实现了五种添加剂的高效、快捷和同时测量。

By means of introducing formic acid into the mobile phase and regulating the proportion of the organic phase in mobile phase in gradient program, the determination process of sweeteners and preservatives in foods consisting of acesulfame, sorbic acid, benzoic acid, sodium saccharin and dehydroacetic acid via high performance liquid chromatography has been modified. It has been found that the optimized determination method can effectively avoid mutual interference among components, and achieve efficient, rapid and simultaneous measurement for these five additives.