液相色谱法同时检测肉制品中4种食品添加剂

Simultaneous Determination of Four Food Additives in Meat Products by Liquid Chromatography

建立了肉制品中山梨酸、苯甲酸、糖精钠、脱氢乙酸4种添加剂的液相色谱同时分离检测方法。样品用50℃水浴超声20 min提取后加入沉淀剂,离心合并上清液。采用XDB-C18型(4.6 mm×250 mm,5μm)色谱柱分离,以甲醇-0.02 mol/L乙酸铵溶液作为流动相等梯度洗脱,并使用紫外检测器于波长230 nm处进行检测。结果表明,苯甲酸、山梨酸、糖精钠、脱氢乙酸在线性范围1.0~10.0 mg/L内线性关系良好(R>0.9995);在加标质量浓度为0.010~0.075 g/kg时,回收率范围为85.5%~101.0%;各添加剂检出限均在0.0018 g/kg以下;RSD值为1.25%~7.09%。该法操作简单、分析速度快、重现性好、结果准确可靠,适用于肉制品中防腐剂和甜味剂的日常检测。

A liquid chromatography simultaneous separation detection method was established for the four additives of sorbic acid,benzoic acid,sodium saccharin and dehydroacetic acid in meat products.The sample was ultrasonicated in a 50℃water bath for 20 min,and then the precipitant was added,and the supernatant was combined by centrifugation.Separated by XDB-C18(4.6 mm×250 mm,5μm)column,eluted with methanol-0.02 mol/L ammonium acetate solution as a flow equal gradient,and examined at 230 nm using a UV detector.Measurement,the results showed that the linear relationship between benzoic acid,sorbic acid,sodium saccharin and dehydroacetic acid in the linear range of 1.0~10.0 mg/L was good(R>0.9995);the recovery rate was 0.010~0.075 g/kg.The range was 85.5%~101.0%;the detection limit of each additive was below 0.0018 g/kg;the RSD value was 1.25%~7.09%.The method was simple in operation,fast in analysis,good in reproducibility and accurate in results.Reliable,suitable for routine testing of preservatives and sweeteners in meat products.